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Ladataan... The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (vuoden 2016 painos)Tekijä: Cara Mangini (Tekijä)
TeostiedotThe Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (tekijä: Cara Mangini)
  
- Ei tämänhetkisiä Keskustelu-viestiketjuja tästä kirjasta.   ) Treebeard_404 | Jan 23, 2024 |  Some of the vegetables receive a little more love from the author, and I did want more recipes, but overall the ingredients were treated respectfully and the recipes appealing. Also included were instructions on how to cut each vegetable in several different ways, which I think is quite useful for every cook to know. This would be a great gift for people who are trying to broaden their cooking skills, or those seeking to increase the amount of vegetables that they prepare and consume. **eARC netgalley** (  ) Critterbee | Apr 16, 2018 | Cara gives nice descriptions of each and how to cut and prepare them for cooking or other methods for dishes. The photos are informative and well produced to lead you through the process. Simple enough recipes are also provided that make the book complete for anyone, including the cooking challenged like myself to handle with ease. ( ) knightlight777 | Mar 30, 2017 | ) Maddison18 | Apr 23, 2016 | näyttää 4/4 ei arvosteluja | lisää arvostelu
Palkinnot
"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable-Orange Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable , too"-- Kirjastojen kuvailuja ei löytynyt. |
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