Large fresh artichokes marinated in a lemony garlic blend, then grilled to a seared and juicy perfection.

 

In reviewing “ The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini ”, by Cara Mangini, this cookbook is a feast for your eyes and soul. Mangini has taken many years to create and write this beautifully illustrated cookbook with simple step- by- step photographs, even an unpracticed cook can create masterpieces with Mangini’s assistance. In Mangini’s inspiring guide, she demystifies the world of vegetables, with her butchery skills of fresh produce. Cara Mangini shares knife lessons when cutting vegetables, such as cutting a cauliflower into steaks and peeling a tomato.

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