And Masterfully Cook Vegetables from Artichokes to Zucchini

I was surprised at how diverse this cookbook was, in that it had vegetable cooked in such a variety of ways and the best part is it went into detail on the vegetables and how best to prepare them.
Great ideas for meatless meals, suggestions on side dishes to accompany the meal.
Great add to my collection

Cara Mangini, The Vegetable Butcher, has truly written a beautiful, insightful, fun-to-read book that really hits its mark! So many of us haven't learned the skills needed to to cut and prep vegetables and put them onto our plates in a delicious way. (No more microwaving for me!) The section on "butchering" erases my fear of how to approach so many challenging veggies and the accompanying recipes are luscious and sophisticated without seeming too difficult. (I have already made the fritto misto...recipe worked out very well and was delicious and a half!) The advice on pairings and the" butcher notes" add a valuable dimension to this book. The Vegetable Butcher is a visually appealing book and a fun read. The book educates me and offers an amazing array of dishes that I can't wait to eat. It should be everyone's quintessential primer on vegetables. Bravo, Cara Mangini!

The Vegetable Butcher is a user-friendly, beautifully presented, and thorough reference on vegetables (and some fruit 'vegetables' such as tomatoes). From selection to varieties, preparation and then cooking tips, followed by recipes, this is a nice one-stop shop on a subject rarely covered in such detail. Of note, however, that only 1 in every 5 recipe has an image and most of the recipes have no introduction to tell about presentation, flavor, or even if it is an entree or side dish. The strength of the book is clearly as a reference rather than a recipe book.

The book breaks down as follows: Butchery basics (including care of knives) and pantry support (what else you'll want to have ready). Then an alphabetical presentation of the vegetables, starting with artichokes and arugula and ending with winter squash and zucchini. An index at the end includes recipes by season and type and an index.

Each vegetable has a photographed picture intro page (perhaps more useful as a pretty graphic than necessarily identifying varieties of that item). The intro page includes a short write up, best season info, partner foods, varieties, selection, and storage. Because each vegetable only has 2 large images (1 from one of the recipes and this intro page), the intro pages are easy to find for referencing. Although the intro pages are a bit graphic-designy busy (so you have to search for info in the paragraph block design elements), there is a lot of great information contained within.

After the intro page comes the instructions on preparing (butchering) the vegetables. Nearly all instruction pages have small photographs to accompany the directions and notes about particularities of that vegetable. Following the butchery instructions are cooking methods - typically from sauteing to blanching or baking. Finally, each vegetable has 1-4 recipes using different varieties to best effect.

The book is beautifully presented with, as noted, a strong graphic design element. That makes the book easy to use as a reference and as a cookbook. Frustrating, though, were the recipes. They were all well done, and often included 'sub recipes' including vinaigrettes or sauces as well. But lack of introductions/descriptions/images left me puzzling at several - what they would look like, how they were supposed to taste, and even how they were to be served. I wasn't sure if I was looking at a sauce or a soup, an entree or a side dish.

In all, this has proven to be an excellent resource. I wouldn't say there are a lot of exotic vegetables - I was familiar with all but two or so. A lot of the 'exotic' vegetables would be variations of the more familiar staple for example. But for great tidbits - such as which spinach makes the best salads as opposed to best for cooking, or which herbs infuse best when solid and which should be chopped before using - then this is a great reference. Reviewed from an advance reader copy provided by the publisher.

There are some interesting recipes but I found the descriptions to be somewhat vague. I'm also unbelievably annoyed that she obviously doesn't know the difference between non-gmo and organic. Of all of the ingredients in her book, legitimately the ONLY plant that is even available in GMO is sugar beets and sugar cane, yet she says she "doesn't trust" gmo's, but gives no further reasons. Another person who only believes in science when it is convenient for them.

This book is an excellent resource for anyone who is wanting to learn several ways to prep both common and uncommon vegetables, and anyone who is looking to expand their culinary knowledge of vegetables in general! I refer to this book any time I'm looking to try a new vegetable or when I get bored of recipes I already know. Every recipe I've tried in this book is well thought out and delicious. I'm planning to try stuffed whole artichokes tomorrow night with my wife--I can't wait!

What a fantastic book - it takes me into the realms of the unexpected. There are a lot of books on cooking and using vegetables but this one actually explores the more unusual and does not leave anything out. A joy, I come from an Italian background and most people look at me strangely when I either talk and serve up some of these vegetables, its lovely to have ones heritage given credence. How wonderful to see nettles, celeria, broadbeans, fennel and artichoke explained
These recipes are very creative but at the same time easy to prepare especially with the very detailed vegetable preparation process. Really recommend this book for all. This book was provided for me in return for an unbiased and honest review

I love the photographs, instructions, cooking tips and delicious recipes presented in this vegetable cookbook. The step by step instructions and photos are great and the various cooking methods and information about different varieties of each vegetable make this cookbook a helpful addition to any kitchen. I received this book free to review from Netgalley and I highly recommend it!

This book is both beautiful and extremely informative. All vegetables, from the rather-uncommon fiddleheads and kohlrabi, to carrots, tomatoes and potatoes, are included here, with purchasing tips, storage instructions, suggestions for pairings. She also describes varieties of each one, which I found to be very helpful. Large color photos do a great job demonstrating how to prep the veggies, and each entry includes a few simple recipes that honestly are really good. There's even a recipe for ginger ale in here! This book is a must-have for anyone who wants to eat more veggies -- or who wants to expand on an already-healthful diet.

This cookbook is life-changing. Fresh, delicious recipes help you create complete meals that are satisfying and healthful. Instructions are clear and easy to follow, and cooking tips such as making my own vegetable broth out of scraps and always keeping some on hand have changed the way I shop and the way I approach cooking.

Wonderful reference even for those who are vegetable minded already. For a beginner this is the information that will let you get it right. Cara Mangini actually created a masterpiece of vegetable instruction that has been put together in this aesthetic volume. As she says, her mission is "vegetable education" and I'd say she is a success.

Slick compilation of tips and tricks on how to select and prep vegetables. Great photos and step-by- step instructions and tasty recipes. Exceptional chapter (rather inspirational, actually) on selecting and using knives. Great bridal shower gift - especially for your vegetarian or vegan friends.