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

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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; carrots; celery; bay leaves; parsley; thyme; black peppercorns
    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; carrots; parsnips; fennel; bay leaves; thyme; rosemary; black peppercorns; garlic; parsley

Notes about this book

  • Lnbrittain on January 05, 2022

    Great book. It works as a reference book for how to do this and that with both less common and common veggies, as well as being a source of many excellent contemporary, but not daunting, recipes. Grateful to the guy at the bookstore who recommended it to me.

Notes about Recipes in this book

  • To sauté fiddleheads

    • kleins99 on June 08, 2023

      Delightful. I didn't use the cream, but I would have, if I'd had it.

  • Asparagus, hazelnuts, and mint with quinoa and lemon vinaigrette

    • Jane on August 07, 2017

      A lovely summer salad. I really enjoyed the combination of flavors and textures. To make it a more substantial dinner I crumbled some feta cheese on the top.

  • Broccoli rabe and sunchoke chips with orecchiette and garlic breadcrumbs

    • Emily Hope on August 10, 2016

      This pasta was great--deeply savory and full of flavors and textures. The jerusalem artichoke chips weren't a hit with everyone (C didn't eat his), but I thought they really made the dish and I'll be making them to use in other contexts (snacks, salads). I'm not sure the breadcrumbs are strictly necessary--next time I might try either the chips or the breadcrumbs but not both. I also didn't boil the broccoli rabe (just sauteed it instead)--I've never found the rabe we get to be bitter enough to warrant the extra step. Only downside is that it was relatively time-consuming and left me with a kitchen full of dishes, so I probably won't make on a weeknight again. Served with a tomato salad--it definitely needs something acid on the side--and a fried egg (not strictly necessary but tasty).

  • Butter-braised cabbage

    • TrishaCP on January 01, 2018

      I wanted a very simple braised cabbage dish to go with a Hugh Acheson dish of roasted pork and apples, so chose this one. It is indeed simple, and went perfectly with the accompaniment, but I would definitely jazz it up if I was serving it with a less complicated main.

    • VineTomato on December 22, 2022

      Nice enough - Mr VT was not a fan, but picky when it comes to cabbage. I enjoyed this for dinner and left overs alongside my lunch for a few days.

  • Stir-fried bok choy with garlic and ginger

    • TrishaCP on June 06, 2018

      This was a nice treatment for bok choy, with pretty classic flavors. The recipe didn't specify when to add the bok choy leaves (or talk about using the leaves), so I threw them in at the end and let them wilt for a minute or two.

  • Stir-fried tatsoi with sesame soy sauce

    • TrishaCP on March 20, 2021

      An easy and flavorful treatment for tatsoi.

  • Zucchini, sweet corn, and basil penne with pine nuts and mozzarella

    • Astrid5555 on September 28, 2021

      Delicious, a keeper for corn season!

    • Lnbrittain on January 05, 2022

      I love this and make it a couple of times a year. Following the recipe exactly instead of just flying off with the ingredients makes for a huge difference. And it’s delicious. I do use frozen corn sometimes.

  • Swiss chard crostata with fennel seed crust

    • Astrid5555 on September 04, 2020

      The crust was very crumbly. The addition of fennel seeds is a great idea, will definitely repeat in my favorite crust recipe. We liked the filling, but overall too time-consuming for a weeknight dinner.

    • ksg518 on May 21, 2018

      This was very good. I can see making this from time to time although it's too time consuming for a weeknight. I made it according to directions except I added a few baby turnips I had on hand. The fennel seed crust was very good and relatively easy to work with. If I make one change, it would be to add a little lemon zest to the filling.

    • sometimes on November 24, 2021

      Perhaps dumb luck but this was shockingly delicious. Not fast but straightforward to make generally as written; went 50/50 chard and young, tender mustard greens, and 75% TAM105 "00" and 25% Quanah whole wheat flour from a local mill. Great way to use up the piles of greens I'm getting locally here in Texas this time of year (late fall). The fennel seed isn't overwhelming but does a lot of work here; the recipe claims it's "optional but strongly recommended"; it is not optional.

  • Mushroom ragout with pappardelle

    • Astrid5555 on December 04, 2018

      This is delicious! I did not chop the mushrooms to a paste-like consistency but into small dice which resulted in a nice meaty texture for the sauce which we loved. Quick to make, thus a perfect weeknight dinner. Even one of my vegetable-avoiding sons tried it and liked it, so this is a definite keeper.

    • ivyhopegirl on January 02, 2023

      I did not blend the veggies in a food processor, which I think would have improved it greatly. Otherwise, this was medium. Great sauce base, but strange texture with the vegetables simply diced really small.

  • Crispy skillet fingerlings

    • Nancith on September 10, 2018

      These were very crispy on the outside, but soft and fluffy on the inside. Couldn't find fingerlings so I used "gourmet" small white potatoes which worked very well. Very simple prep & cooking. Nice accompaniment for burgers.

  • Spaghetti squash with sage brown butter, lemon, hazelnuts, and Parmesan

    • Nancith on September 11, 2022

      Whoa, this is luscious & buttery! Almost too rich to eat as a main, but we managed. Leftovers made a nice side. I would have liked more of a sage presence; for quite a big batch of spaghetti squash there were only 20 fried sage leaves. I'd probably double that next time. A very nice way to use this vegetable.

  • Roasted delicata squash with quinoa, kale, and pumpkin seeds

    • Nancith on December 01, 2020

      This was pretty good, but as a previous reviewer said, the kale flavor seemed to overwhelm the delicata squash. I used only 2/3 the amount of quinoa called for which seemed like plenty. Also had to do a weird sub of white wine vinegar & sherry for sherry vinegar. Wish we had the optional feta which would have livened up the flavor a bit.

    • ksg518 on November 10, 2017

      This is a good, basic grain bowl recipe. I made it pretty much as written except I substituted sliced almonds for the pumpkin seeds. The pumpkin seeds would have been better because they would have provided more crunch. I think pecans would work well too. I also think the addition of some lemon zest would help perk it up a little. I'll definitely be making this again.

    • WasagaGirl on October 26, 2018

      Not my favourite for sure...the kale seemed overwhelming, but the flavour of the dish was nice.

  • Roasted sweet potatoes, sautéed chard, and coconut black rice

    • VineTomato on April 09, 2018

      I’ve been away from my cookbooks for a while. It’s good to be back. This was totally delicious. I roasted the sweet potatoes with turmeric which I think added a further flavour dimension (and some health benefits!). Tried glutinous black rice in the pressure cooker - 12 minutes on the rice setting worked a treat. I will be making this one again - soon!

  • Snap pea, asparagus, and avocado salad with radish vinaigrette

    • VineTomato on September 10, 2017

      Fresh, light salad which would be well suited for spring / early summer, I think I would have enjoyed it more then than early autumn with a bit of a chill in the air. The roasted asparagus add a delicious dimension to the salad. Not a bit fan of the radish vinaigrette, was expecting more especially with the description about being in awe of Mother Nature - apart from making the dressing pink I don't think the radishes added anything extra.

  • Red leaf lettuce salad with grilled corn, peaches, avocado, and walnuts

    • ksg518 on June 18, 2018

      This is a wonderful salad I'll be repeating throughout the summer. I made it as directed except I substituted apricots for the peaches since our peaches still aren't at their peak. I've never really thought about adding feta and corn to a salad but it's a great combination.

  • Jicama and grapefruit salad with sweet soy dressing

    • mamacrumbcake on February 07, 2020

      I didn’t make the whole salad, just the dressing and candied pecans, to use with a slaw. The combination of cabbage with this dressing and the candied pecans (which I thought was an unusual choice) was very nice. I would put this simplified salad in rotation for weeknight meals.

  • Basil vinaigrette

    • srhmkllr on January 28, 2018

      Absolutely delicious on fresh summer tomatoes.

  • Sweet potato latkes with cranbery chipotle jam and sour cream

    • Delfina69 on November 28, 2022

      Sadly, this was a disaster. Not enough binder to properly coat the sweet potatoes (I tried adding an additional egg but no luck). Where I live, it’s very dry in the winter which might account for the binding ingredients clumping together instead of being mixed into a batter-like consistency. I’ve made latkes for years and with all kinds of vegetables and was hoping this would be an interesting take with sweet potatoes but no.

  • To prep dandelion greens

    • CorneliaCooks on March 04, 2022

      Wow! A huge improvement. I carefully de-stemmed my dandelion greens, then blanched them in salty, boiling water for 2 minutes. They were much, much tastier than the time I simply sautéed the dandelion greens.

  • Roasted sweet potato wedges with maple-chipotle yogurt dip

    • asalty on February 01, 2022

      Didn’t have lime so I used lemon juice, and it came out awesome

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Reviews about this book

  • Eat the Love

    ...the perfect cookbook for vegetarians and omnivores alike who are looking to not only learn more about all sorts of vegetables as well as how to prep and chop them and various ways to use them.

    Full review
  • Fine Cooking

    For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons.

    Full review
  • Epicurious

    ...shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper—er, magic—way to slice, dice, and julienne it.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0761180524
  • ISBN 13 9780761180524
  • Linked ISBNs
  • Published Apr 19 2016
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.

In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.

Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.


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