CARA MANGINI<\/b>, who comes from a family of traditional butchers, was one of the first official \u201cvegetable butchers\u201d at Eataly in New York City. She is now the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio.<\/p>\n","protected":false},"excerpt":{"rendered":"
The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.<\/p>\n
In step-by-step photographs, \u201cvegetable butcher\u201d 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.<\/p>\n
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\u2019s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.<\/p>\n","protected":false},"featured_media":4885,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"product_cat":[24],"product_tag":[],"yoast_head":"\n