---
product_id: 26778659
title: "The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini"
brand: "cara mangini"
price: "S$71"
currency: SGD
in_stock: true
reviews_count: 12
url: https://www.desertcart.sg/products/26778659-the-vegetable-butcher-how-to-select-prep-slice-dice-masterfully
store_origin: SG
region: Singapore
---

# The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

**Brand:** cara mangini
**Price:** S$71
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by cara mangini
- **How much does it cost?** S$71 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/26778659-the-vegetable-butcher-how-to-select-prep-slice-dice-masterfully)

## Best For

- cara mangini enthusiasts

## Why This Product

- Trusted cara mangini brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Full description not available

## Images

![The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini - Image 1](https://m.media-amazon.com/images/I/91ERyCfGJQL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Good value
  

*by T***L on Reviewed in the United States on March 13, 2024*

Good value lots of good info

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Fabulous addition to any cookbook collection
  

*by C***M on Reviewed in the United States on April 18, 2016*

This will be a fabulous addition to your cookbook collection, whether you're an omnivore, vegetarian or vegan. Cara Mangini does an excellent job explaining how to expertly handle a variety of common and less typical vegetables (e.g., cardoons, fiddlehead ferns and scorzonera). Each chapter lucidly outlines best seasons for buying a selected veggie, ingredients to accentuate its flavor and taste, varieties to try and storage tips. What Cara Mangini terms "butchery essentials" for each veggie featured in the book is accompanied by a number of photos, illustrating prepping techniques. Even if you've never handled a fresh artichoke in your entire life, fear not: the author's step-by-step instructions will propel you to the advanced level. I find the recipes themselves quite original - neither too fussy nor so simplistic that you feel you've wasted your money again on trite and cliched renditions of avocado toast (which we all love, but seriously, do you really need instructions for making one?). Some of the recipes that caught my attention include cardoon and fontina bread pudding; escarole and fuyu persimmon salad; honeyed eggplant and polenta cake; kohlrabi and cheddar strata; parsnip-ginger layer cake; daikon and mushroom miso soup; rutabaga and apple cardamom pie; as well as kabocha squash, adzuki bean and ginger-coconut curry. I've already made roasted sweet potatoes, sauteed chard and coconut black rice with toasted pine nuts (see the photo) and it was outstanding: flavorful, fresh and moreish.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Prominent Place in My Kitchen
  

*by K***R on Reviewed in the United States on May 26, 2016*

The Vegetable Butcher by Cara Mangini intrigued me as soon as I heard the title: The Vegetable Butcher. That seemed a little silly. Do we really butcher vegetables?! But, I was instantly interested in reading it and bought it sight unseen. So, I guess it wasn't so silly after all.This book is a fantastic resource for vegetable veterans and those who are just getting acquainted with produce. She provides a visual guide to cutting vegetables, showing you how to cut matchsticks from conical vegetables, how to cut oblong slices from cylindrical vegetables, how to use a mandoline, and how to chiffonade leafy greens.She has organized the book alphabetically, starting with artichokes and arugula all the way through turnips and zucchini. Each vegetable has an informational page that tells readers when it's in season, what varieties to try, how to make your selections, which ingredients that are good partners, and how to store it. Then Mangini shows you how to butcher it and provides a handful of recipes for the vegetable.I have to admit that I squealed with glee when I saw her section on cardoons. I have rarely met anyone in America who cooks cardoons much less knows what they are.This cookbook already has a prominent place in my kitchen! And I look forward trying all of her recipes!

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-03-12*