The Vegetable Butcher by Cara Mangini Winner, IACP Cookbook Awards for Single Subject and People\’s Choice. . Applying the skills of butchery to the unique anatomy of vegetablesleafy, lumpy, stalky, gnarly, thin-skinned, or softly yieldingCara 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 vegetablesand make the the center of the meal. Hardcover Paper over boards | 352 pages