Cara believes eating vegetables is one of life’s greatest pleasures. She’s on a mission to make cooking and eating veggies feel like second nature.
James Beard Award finalist
Winner of two IACP Cookbook Awards
“Mangini enlightens.”
New York Times Book Review
“While most Americans view preparing produce as a tedious chore—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure.”
TIME magazine
“Armed with a good knife, imaginative recipes and a love for all that’s fresh and local, Cara Mangini is the best friend eggplant and okra ever had.”
Midwest Living Magazine
As an award-winning author, chef, restaurateur, product developer, teacher, and speaker she shares her passion for produce by welcoming everyone to the table around flavor-first, vegetable-forward food.
Featured in:
The New York Times
The Washington Post
The Telegraph
The Chicago Tribune
Glamour
Vegetarian Times
Oprah.com
The Today Show
Better Homes & Gardens
Rachel Ray magazine
Fine Cooking
Conde Nast Traveler
TheKitchn.com
Cara created the highly acclaimed, Little Eater, a produce-inspired company with multiple locally-sourced restaurants in Columbus, Ohio, catering services, corporate pop-ups, an artisan foods boutique, and a line of signature salads distributed at grocery stores.
As executive chef of Little Eater, Cara was named one of the top 50 plant-forward chefs in the world by the Culinary Institute of America and the EAT foundation.
Cara’s much-anticipated next book The Vegetable Eater: The New Playbook for Vegetarian Cooking draws from decades of spotlighting vegetables, in her writing, her professional kitchens, and in her own home. Bringing together this passion and experience in the new book, she presents approachable, crave-worthy recipes that make it second nature for home cooks to create vibrant, flavorful, vegetable-based meals. It’s the ultimate guide to turning vegetables into super-delicious dishes that will satisfy all throughout the year. With Cara’s encouragement and expertise, everyone can be a vegetable eater.
