2024 the best way to cook zucchini review

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Winner, IACP Cookbook Awards for Single Subject and People's Choice.

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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Customer Reviews

4.7 out of 5 stars

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4.6 out of 5 stars

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4.6 out of 5 stars

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4.5 out of 5 stars

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How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Award-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.​ When you’re in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. The IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation.

Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (April 19, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 0761180524
ISBN-13 ‏ : ‎ 978-0761180524
Item Weight ‏ : ‎ 2.78 pounds
Dimensions ‏ : ‎ 8.25 x 1 x 10.25 inches
Reviewer: scrapsofoz
Rating: 5.0 out of 5 stars
Title: Beautiful Useful Guide
Review: I love this book. I refer back to it often. The book itself is lovely and beautifully photographed. It is a joy to leaf through. However, it is chock full of information on how to prepare all sorts of vegetables. If you've ever felt a little lost and intimidated in the produce section of your grocers, this is the book for you. The advice is terrific and the preparation methods are sound. I love that it tells you when certain vegetables are in season so you can plan meals knowing what your grocer is likely to stock. This is a fantastic book! I love cookbooks and this is one of the best. If you are looking for a cookbook that covers vegetables for the beginner to the advanced cook, this is the book for you!

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title: Prominent Place in My Kitchen
Review: The Vegetable Butcher by Cara Mangini intrigued me as soon as I heard the title: The Vegetable Butcher. That seemed a little silly. Do we really butcher vegetables?! But, I was instantly interested in reading it and bought it sight unseen. So, I guess it wasn't so silly after all.This book is a fantastic resource for vegetable veterans and those who are just getting acquainted with produce. She provides a visual guide to cutting vegetables, showing you how to cut matchsticks from conical vegetables, how to cut oblong slices from cylindrical vegetables, how to use a mandoline, and how to chiffonade leafy greens.She has organized the book alphabetically, starting with artichokes and arugula all the way through turnips and zucchini. Each vegetable has an informational page that tells readers when it's in season, what varieties to try, how to make your selections, which ingredients that are good partners, and how to store it. Then Mangini shows you how to butcher it and provides a handful of recipes for the vegetable.I have to admit that I squealed with glee when I saw her section on cardoons. I have rarely met anyone in America who cooks cardoons much less knows what they are.This cookbook already has a prominent place in my kitchen! And I look forward trying all of her recipes!

Reviewer: N Galsan
Rating: 5.0 out of 5 stars
Title: Quintessential Primer on Veggies
Review: 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!

Reviewer: Palm Desert Mermaid
Rating: 4.0 out of 5 stars
Title: Good overall descriptions and photos detailing how to prepare vegetables.
Review: Author has friendly demeanor and extensive training, sharing clear instructions on preparation of a wide array of vegetables. I am not sure I will make many of the recipes, as they didn't grab my attention re: overall ingredients or prep time. However, it inspired me to use more obscure or overlooked vegetables, now that I know how to prepare them. A good reminder that veggies can and should be be easily included in most meals. Worth the price for descriptions, photos.

Reviewer: Bean
Rating: 5.0 out of 5 stars
Title: Gorgeous and readable!
Review: I am giving as a gift but I want one too! Perfect and glorious!

Reviewer: Cookbookworm
Rating: 5.0 out of 5 stars
Title: Fabulous addition to any cookbook collection
Review: This will be a fabulous addition to your cookbook collection, whether you're an omnivore, vegetarian or vegan. Cara Mangini does an excellent job explaining how to expertly handle a variety of common and less typical vegetables (e.g., cardoons, fiddlehead ferns and scorzonera). Each chapter lucidly outlines best seasons for buying a selected veggie, ingredients to accentuate its flavor and taste, varieties to try and storage tips. What Cara Mangini terms "butchery essentials" for each veggie featured in the book is accompanied by a number of photos, illustrating prepping techniques. Even if you've never handled a fresh artichoke in your entire life, fear not: the author's step-by-step instructions will propel you to the advanced level. I find the recipes themselves quite original - neither too fussy nor so simplistic that you feel you've wasted your money again on trite and cliched renditions of avocado toast (which we all love, but seriously, do you really need instructions for making one?). Some of the recipes that caught my attention include cardoon and fontina bread pudding; escarole and fuyu persimmon salad; honeyed eggplant and polenta cake; kohlrabi and cheddar strata; parsnip-ginger layer cake; daikon and mushroom miso soup; rutabaga and apple cardamom pie; as well as kabocha squash, adzuki bean and ginger-coconut curry. I've already made roasted sweet potatoes, sauteed chard and coconut black rice with toasted pine nuts (see the photo) and it was outstanding: flavorful, fresh and moreish.

Reviewer: Debra Saucier
Rating: 3.0 out of 5 stars
Title: Informational, not many recipes.
Review: This is a great INFORMATIONAL book, not a cookbook as there are not many recipes. It covers many veggies, some I've never heard of and some I've been curious about. It will give information on selection, storage, partnering, cooking techniques, seasons available and some a flavor profile. So if you are looking for a education on vegetables this is a great book. If you are looking for lots of recipes they are scarce. One or two maybe three per veggie.

Reviewer: Linda Hinkell
Rating: 5.0 out of 5 stars
Title: How to prepare and serve veggies
Review: Great tool for learning how to cook vegetables.Good photos and very good explanations and directions.

Reviewer: CESAR IBANEZ CHIARCOS
Rating: 5.0 out of 5 stars
Title:
Review: De la A a la Z da un repaso muy ameno y didáctico al mundo de los vegetales en la cocina, con multitud de fotos de las distintas formas de cortar y preparar las verduras así como varias recetas relacionadas con cada variedad. Eso sí, en inglés.

Reviewer: Kc1328
Rating: 5.0 out of 5 stars
Title:
Review: Love this book, i always wanted to improve my vegetable cooking skills. It's is a concise encyclopedia of vegetables. It follows a format. Each vegetable has 2-3 pages, how to shop, different varieties of that vegetable. Different techniques to cut and appropriate cooking methods followed by a few classic and unique recipes. It covers just about every vegetable available in a very good grocery store/farmers market in North America. But I would not call it a definitive guide to vegetables, some Asian and Indian vegetables but no depth there. But this book is not intended to be definitive.All around the best book I have seen on vegetables, love the format.

Reviewer: Jeremy C.
Rating: 5.0 out of 5 stars
Title:
Review: Great book. High quality production, and extremely informative - I've learnt loads about vegetable preparation and cooking, and haven't come across anything else like it. Definitely a cook book that will be used regularly, unlike many which just get flicked through once or twice. What I like most about it is its' premise that vegetables are delicious as they are, and don't need to be messed about with to make them more palatable - highly recommend.

Reviewer: CLB
Rating: 5.0 out of 5 stars
Title:
Review: This is full of lots of information and some lovely recipes.

Reviewer: Jmbradle
Rating: 5.0 out of 5 stars
Title:
Review: This book is very inspiring for a meat-eating family. We have enjoyed any recipe we tried. Lots of great tips on roasting things better. Lots of great meatless meals and fancy unexpected yet non pretentious desserts. My only complaint is I still don't understand how to cut up an artichoke after reading her instructions and looking at the pictures.