The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to ZucchiniA root to leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice. Applying the skills of butchery to the unique anatomy of vegetables leafy, lumpy, stalky, gnarly, thin skinned, or softly yielding Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower