The Vegetable Butcher is a trusted professional who breaks down vegetables with knife lessons, insider tips, and approachable preparations. We love this title because it describes what we have always needed but never knew was missing from our lives. After a lifetime of fad diets that never produced lasting results, we now know that eating more fruits and vegetables makes us feel and look better. Giving up on “short cuts”, we can finally embark on a lifetime of mouthwatering, healthy meals with the help of Vegetable Butcher extraordinaire, Cara Mangini and her new book The Vegetable Butcher.
Cara studied vegetables on the farms of Long Meadow Ranch in St. Helena and in Napa Valley, where she learned all about produce growth, farming techniques, selection, varieties, storage and preparation. She is one of the first Vegetable Butchers at Eataly in New York City, as well as 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. Cara has a lot to share, which she does succinctly and tastefully in her book.
The cookbook, after delving into some important knife and cutting basics, is divided by vegetable. It’s easy to pull out whatever natures bounty lurks in our produce drawer and immediately get an overview of its history, varieties, memorable pairings, how to select the best the market has to offer, proper storage and most important how to easily and quickly butcher each vegetable for optimal presentation and incorporation into meals.
Recipes follow, in well illustrated chapters that simplify everything from crudités to salads, soups, side dishes, main courses and even desserts.
We used the freshest tomatoes, cucumber, garlic and peppers from Melissa’s Produce in Cara’s Gazpacho recipe which produced a cold soup reminiscent of the splendid summer Andalusian Gazpachos we found on the Costa del Sol in Spain. And we whizzed it all together in no time with our powerful Ninja blender.
The Vegetable Butcher is brimming with tips that make vegetables accessible. We witnessed Cara’s fast demo which completely transformed our relationship to cauliflower. We no longer look at the cruciferous heads with extreme suspicion, but instead now feel joy at what we can create after a few well placed cuts free the florets. Her secrets and tricks save us tons of prep time, cut fingers, uneven pieces and most important, from missing out on something as exciting as squash blossoms, tomatillos, sunchokes, okra, kohlrabi or fiddlehead ferns, simply because we didn’t know how to work with them.
Confidently armed with The Vegetable Butcher, we have already transformed our dinner table to include a much wider range of fresh, wholesome and delicious produce based dishes. Something we did not think possible just a few weeks ago. Thank you Cara for giving us the incentive and instruction we didn’t know we desperately needed.