Published: January 2003
Vegetables are big; so is butchery. Enter vegetable butchery! What's the best way to clean an artichoke? How do you shave Brussels sprouts or make broccoli rabe taste less bitter? What in the world do you do with a rutabaga? Finally, a primer-cookbook that teaches you how to pare, cut, and prep an A-to-Z of more than 50 glorious vegetables-with more than 100 fresh, lusty, extraordinarily delicious vegetarian recipes plus complete step-by-step photos of butchery techniques, and gorgeous recipe photos throughout.
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