Butcher your Veggies
Writers and editors have a mighty job these days creating book compatible in print as well as multiple digital formats. If you are willing to overlook the inherent issues of your text and images looking good across all platforms, then you will find the content worth the read. My tip when reading on-line books: highlight as you read to easily get back to what interests you.
Book Review: Vegetable Butcher, How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Author: Cara Mangini
To be timely and use an electronic version instead of the book itself, I reviewed the Kindle version of the Vegetable Butcher in 3 formats: MacBook, iPad and iPhone.
My vote for best view is iPhone, then iPad, and least impressive is on MacBook. Photos in the open-book-view are not placed appropriately and text size and box highlighting is distracting. I’m not a fan of the A-Z vegetable photography, although I can appreciate the intent is artistic. It became a game to identify the next vegetable pictured because it most often displayed prior to its description. I did pretty well until “Salsify and Scorzonera” showed up which completely stumped me! “Butchery Essentials, A Visual Guide to Basic Cuts,” however, has great photos that are definitely helpful in defining vegetable prep steps and these pics display well on all devices.
You’ll find a chapter dedicated to Herbs, a “Mushroom Cheat Sheet,” and lots of yummy sounding recipes like Chocolate Avocado Budino with Cinnamon and Sea Salt, a custardy Italian pudding (loc. 1101), Smashed and Seared Beets with Chimichurri and Goat Cheese Crema (loc. 1213), and Potato Gnocchi with Sweet Peas and Gorgonzola Sauce (loc. 5342). In Pantry Support (loc. 500) author, Cara Mangini encourages us that “There are also partnerships with grains, beans, nuts and cheese that support vegetables and turn them into hearty and satisfying meals. Once you get comfortable with these ingredients and how to pair them, you can freestyle with any vegetable—no recipe needed.” And, she includes a reminder to freeze your scraps so you can make delicious stock. Wish I had learned this habit from Mom, but since I didn’t, it’s nice to be reminded and offered a Rich Roasted Vegetable Stock recipe (loc. 615).
Finally, we’ve all tasted Carrot Cake. It’s pretty darn good, right? But what about a Parsnip-Ginger Layered Cake with Browned Buttercream Frosting? (loc. 4045) You make it; I’ll try it—and that says a lot ‘cause anyone who knows me, knows I don’t do parsnips. Cake—Yes. Parsnips—No. Yet, the Vegetable Butcher promises when you know how to select and prepare parsnips they are “sweeter than carrots, with nutty-earthy notes…” By the way, my birthday is this month… hint hint! Oh, but we better wait until fall because they are “sweetest in late fall after the first frost.” Every vegetable has a "Best Seasons and Good Partners" recommendation. And, when you have the on-line version, you can consult it anytime like when you visit your local Farmer’s Market.
We invite you to try the Fall Farmers’ Market Tacos recipe
included in our partner-review
posted by Linda Kissam at FoodTravelWineChix.com.