Named the #2 cookbook of all time (after Joy of Cooking) by Southern Living
Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring, and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It’s the book that shows exactly how to prepare an artichoke—plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks.
Accolades
James Beard Award finalist
Winner of two IACP Cookbook Awards
“Mangini enlightens.”
New York Times Book Review
“An encyclopedic guide to vegetables … full of revelations.”
The Washington Post
“If you love vegetables, this book is a must-have!”
Dorie Greenspan
“A butchery bible and vegetable boot camp all in one.”
James Beard Award nominated chef Amanda Cohen
“While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure.”
TIME magazine
“It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.”
The Chicago Tribune
Order here
