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The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (en Inglés)
Cara Mangini
(Autor)
·
Workman Publishing
· Tapa Dura
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (en Inglés) - Mangini, Cara
28,95 €
30,48 €
Ahorras: 1,52 €
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Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Viernes 24 de Mayo y el
Martes 04 de Junio.
Lo recibirás en cualquier lugar de España entre 1 y 5 días hábiles luego del envío.
Reseña del libro "The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (en Inglés)"
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 100 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 to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio.And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies"--Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables--and make the the center of the meal.
