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The Vegetable Butcher

Master the Art of Prepping, Slicing, Dicing, and Cooking Vegetables from Artichokes to Zucchini

By Cara Mangini

Now in paperback, it’s the two-time IACP Award winner and James Beard Award finalist that the Washington Post calls “An encyclopedic guide to vegetables . . . full of revelations.” The book that the Chicago Tribune calls “THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” And from Time magazine: “The Vegetable Butcher . . . shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.”
    In step-by-step photographs, “vegetable butcher” Cara Mangini demonstrates the versatility of veggies using the tricks and secrets from the butchery trade: how to break down a butternut squash, properly peel a tomato, and find the meaty heart of an artichoke. And in over 150 recipes, she changes forever the dutiful notion of “eat your veggies” with inventive dishes like summery Zucchini, Sweet Corn, and Basil Penne; Kohlrabi Carpaccio with Collard Ribbons, Pears, and Pistachios; or Cauliflower Steaks with Red Pepper Romesco and Crispy Breadcrumbs. Plus, recipes that creatively fit more veggies into entrées and sides—and even into desserts: Think a Parsnip-Ginger Layer Cake.
    It’s everything there is to know to get the best out of seasonal, hearty, and extraordinarily delicious produce—providing inspiration for home cooks, farmer’s market and CSA enthusiasts, vegetarians, Meatless Monday households, and anyone interested in vegetable-centric eating.


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Cara Mangini

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Review quotes
“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly

“For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal

“People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy

“With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 

“When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious

“Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE

“For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking

“While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine

“If you love vegetables, this book is a must-have!” —Dorie Greenspan

“An encyclopedic guide to vegetables … full of revelations.” —The Washington Post

“It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune
Product Details
Number of pages
Publication date
April 19, 2016