Parnassus Books welcomes Cara Mangini for a signing of and samples from The Vegetable Butcher.
Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and the stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.
Marrying the art of butchery with the versatility of gorgeous seasonal produce, Cara Mangini’s The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini demystifies the world of vegetables, showing exactly how to prepare them. Along the way, Mangini shares over 150 mouthwatering recipes that put vegetables front and center. Meticulously researched and filled with over 250 step by step color photographs, this is the only cookbook of its kind that provides a complete vegetable education including -
*What to look for at the market
*How to wash, prep, and store each vegetable
*Must know cooking methods
*Essential kitchen equipment and pantry supplies
Cara Mangini was one of the first “vegetable butchers” at Eataly in New York City. She is the author of the Vegetable Butcher column for TheKitchn.com and executive chef and owner of Little Eater (named for a loose translation of her Italian surname), a vegetable inspired restaurant, produce stand and artisanal foods boutique in Columbus, Ohio’s historic North Market. Car has a culinary arts degree from the Natural Gourmet Institute in New York City, and has worked with acclaimed chefs in New York and Napa Valley. Her work is dedicated to putting vegetables at the center of the American plate.