My Cookbook of the Week at TasteBook today is The Vegetable Butcher. A link to this review can be found here.
GIVEAWAY: I love this book so much – that I asked Workman Publishing for a giveaway and they were happy to oblige. To enter – please read the TasteBook review and leave a comment on this post telling me something you took away from the piece. I would appreciate a share of this post with your friends on social media but it is not required. This title changed the way I approach vegetables. The giveaway is open to U.S. and Canada addresses. A random winner will be chosen on May 10th. Good luck. Random Number Generator Picked #5 Alison!
Special thanks to Workman for the giveaway.
I loved this review and was surprised to learn that the artichoke is part of the thistle family.
I would also love to show an artichoke who is boss LOL 🙂
It’s always great to have good recipes for vegetables. Something new and interesting.
I didn’t know that green peel was something to look out for with potatoes, so will be looking out for that from now on.
This sounds like a phenomenal book to have! I love the idea of the book being organized by seasons as I never know what is truly in season and when. That Caramelized Broccoli with Chili Oil and Parmesan sounds delish! Also, it totally makes sense that artichokes are part of the thistle family given the shape…never knew that though. I have a pair in my fridge which will probably rot because I am terrified of handling them…sigh.
I have been raising and cooking vegetables for many years. I never knew to much about artichokes. The Vegetable Butcher looks like it will be very informative.
I didn’t “learn” something from the review but I am intrigued by the idea of approaching cutting vegetables as butchering.
I live in Ohio and am excited to learn she has a restaurant in Columbus. I’m also happy to hear about a new vegetable cookbook because they’re amongst my favorites, as is Workman Publishing one of my favorite publishers of cookbooks. A winner all the way around. Thanks, Jenny!
Being a devout carnivore I do love veggies too! You had me at Carmelized Broccoli with Chili Pepper Oil and Parmesan! Just because of this I will need to add this book to my collection! I also love the idea that this is divided into seasons to optimaly use only the freshest veggies in season! I have shared this on my FB page, my twitter account and pinterest!
https://m.facebook.com/story.php?story_fbid=10206510190492885&id=1213956602
I had to look up what a cardoon was, and now I know it’s a thistle in the sunflower family.
This book sounds too awesome! I’d love to learn more about artichokes as they intimidate me as well. But I love them
Shared on FB
I love that this book includes both step-by-step photos plus guidelines for pantry staples.
Veggies and veggie cookbooks are my favorites! Looks like winner and one I’d like to add to my collection. Thanks, Jennie.
This book has such a beautiful cover. It would entice me to make more veggies!
I learned to avoid potatoes with green tint on the skin. This book looks wonderful I love artichokes but am so intimidated by them.
I’m always looking for new ways to help me add more vegetables to my plate.
This sounds like the book for me! I’ve been a vegetarian most of my life.
Fantastic approach to vegetables! I almost did a double-take when I saw the author’s name: Cara Mangini. My son’s name is Cary Magnani. LOL!
I’d be happy to learn how to attack artichokes! I always buy canned or jarred for that reason
you had me at maple, brussel sprouts, and sweet potatoes…
I would love to own a cookbook like this! It was great to learn that it is arranged according to seasons.
I love cookbooks that take me further than I would have thought to go. I am intrigued by The Vegetable Butcher. Thank you for the introduction.
Interesting that the author comes from a family that butchers meat and now she butchers veggies.
Would love to check out this book and win a copy! I didn’t know it featured step-by-step photos. Those can be so helpful.
Oh, that broccoli sounds amazing!! I would love to see the knife skills photos. Sounds like a great book.
Hmmm, still pondering the Parsnip-Ginger Layer Cake! Could be the new carrot cake? The review made the book interesting to me because it sounds like a great combo of how to and what to do with veggies. I’m sure there’s plenty to learn from this tome!
As always would be a great addition to my collection!
Shared on FB and Twitter, helping spread the word!
I learned an artichoke is part of the thistle family.
I love that this book teaches knife skills and techniques, always a good thing when you are preparing a vegetable that you may not be familiar with.
Artichokes can be conquered! Yay!
I’ve been wanting to expand my veggie universe! Artichokes are one of my favorites.
The one thng i lack..a good vegetable book. Thanks for the opportunity.
After reading this, I think I have finally found a good vegetable book! I tend to rotate between the same few vegetables, and simply steam or roast. It has gotten quite routine. I am never sure what goes best with a main dish and except for Eggplant parmigiana never use vegetables as a main dish. I learned “Mangini also tackles pairings to help you plan a complete meal with the recipes provided. ” That’s the sentence that sold me! I hope I win one.
Celery Root as the base of a pot pie — umm, I’ve made vegetable cobbler before but never considered celery root. I wondered when someone would use the imagery of butchering vegetables – freshly cut vegetables have a a room-filling, fresh, sweet and spicy smell, even more pleasant than freshly cut grass.
I never would have paired maple Chile with Brussels stouts and sweet potatoes – that alone made me want the,book!
It be great to have goto vegetable recipes in one book, one place. No more searching.
I didn’t know the green on a potato could be toxic!
I learned that you can put parsnips in cake! I don’t know why it never occurred to me, but it must happen around here sometime soon. Sounds like an outstanding book.
Based on this review I know I will improve my knife skills, specific to vegetables and as someone who cooks a lot and has a lot of (good) knives, I am always looking for great tips and techniques. I learned that I want the recipe for Roasted Maple-Chile Brussels Sprouts and Sweet Potatoes!!
I learned that I’m so lucky that my Italian/lebanese grandmother taught me how to cook artichokes! But that I also need to own this book, I teach people how to cook veggies all the time and this sounds like a great teaching guide! Step-by-step pictures are my favorite!
Add me to the list of those who have been bullied by artichokes. Now I want to fight back!
Lots of folks mentioning artichokes and I will as well. I’m excited about overcoming my fear of artichokes!
Thanks for sharing this book. With spring vegetables coming to the local farmers market, this book’s timing is perfect. It’s wonderful to find a book that uses herbs to compliment vegetables. I’m always looking for new, inspiring ideas and when I read about fiddlehead and fennel crust recipes, I was sold!
I like that each vegetable has a seperate chapter. I can ignore the veggies I don’t care for, lol!
I eat very little meat so am always looking for different vegetable recipes. The celery root pot pie sounds interesting! I would try that first! I like that the book is organized by vegetable.
With this book, my fear of artichokes should go away too! It’s amazing how many people are intimidated by this little Mediterranean beauty.
Would love to have this as I am starting a garden after 5 years of not having one!!
I learned that you can make a cake with parnsips 🙂
Vegetable Butcher? Maybe.
Yummmm
I had no idea you could bake a cake with parsnips, what an interesting recipe. I’ll have to put the Vegetable Butcher on list of books to read during summer vacation.
I loved the overview I didn’t know that the green spots on potatoes can be toxic
I would really love to have this book – especially since the frozen veggie recall is escalating. Time to get back to the fresh stuff! Still need to conquer the artichoke fear…the two I bought last week are still in my fridge glaring at me.
I make artichokes all the time and I already knew about the green potato skin problem, but I’d love to have a resource to help me conquer my fear of buying something new.
Carmelized Broccoli with Chili Oil and Parmesan
Would love to learn a better way to prepare artichokes!
Jenny, I’d really like this book!
I learned that I really, really want the recipe for Roasted Maple-Chile Brussels Sprouts and Sweet Potatoes! My 12-year-old loves Brussels sprouts, but is not a fan of sweet potatoes AT. ALL. Unless, of course, it’s to call them “yams” because she knows it irritates me, which is evidently hilarious.
😉
Would love to learn how to work with fresh artichokes. I only use canned or jarred, or better yet eat them out because I’m so intimidated by them. Looks like a great book and I’d love to win.