
Vegetable Butcher
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Beschreibung
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. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable--Orange-Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable, too.
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Über den Autor
- Gebunden
- 159 Seiten
- Erschienen 2015
- AT Verlag
- hardcover -
- Erschienen 1988
- Avi Pub Co
- Hardcover
- 640 Seiten
- Erschienen 2022
- Wiley & Sons
- Gebunden
- 288 Seiten
- Erschienen 2021
- Callwey
- Gebunden
- 319 Seiten
- Erschienen 2017
- Südwest Verlag
- paperback
- 332 Seiten
- Erschienen 2012
- BoD – Books on Demand
- paperback
- 47 Seiten
- Erschienen 2017
- Independently published