The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice.

Applying the skills of butchery to the unique anatomy of vegetables-leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding-Cara Mangini shows, slice by slice, how to break down more than one hundred vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How t...