Description
Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit
2020 James Beard Award Nominee - Best Cookbooks -Vegetable Focused Cooking
Ruffage: A Practical Guide to Vegetables is not your typical cookbook-it is a how-to-cook book of a variety of vegetables. Author Abra Berens-chef, farmer, Midwesterner-shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between-braised, blistered, roasted and raw-the cooking methods covered here make this cookbook a go-to reference.
Treasure trove of 300 recipes. Spanning 29 types of vegetables-from asparagus to zucchini-each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.
Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include:
* Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon
* Blistered Cucumbers with Cumin Yogurt and Parsley
* Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs
* Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice
* Poached Radishes with White Wine, Chicken Stock and Butter
Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.
About the Author
Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.
Lucy Engelman is an illustrator based in Pittsburgh, Pennsylvania.
EE Berger is a food and lifestyle photographer based in Detroit, Michigan.
Reviews
"Comprehensive vegetable cookbook that combines 100 recipes with advice on what to look for in the market, how to store vegetables, and how to make them exciting when cooking." -- The Bookseller
"Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber." -- The Sun
"Give vegetables equal billing on the dinner plate with inspiring recipes showcasing their flavours and textures" -- Homes & Gardens
"Things in my kitchen have changed since "Ruffage" arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." -- The New York Times
"This Cookbook Is Changing the Way I Use Vegetables [...] a master class in improvising with what you have and what's in season right now [...] It's a total classic" -- Healthyish
"With a personal tone and a practical approach, the book contains 100+ recipes for everything from beets to turnips, sunchokes, peas and beyond [...] it's a cookbook that's pragmatic and approachable, but the dishes themselves are at times decadent and always appealing." -- Cool Hunting
Book Information
ISBN 9781452169323
Author Abra Berens
Format Hardback
Page Count 304
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1420g
Dimensions(mm) 248mm * 186mm * 44mm
2020 James Beard Award Nominee - Best Cookbooks -Vegetable Focused Cooking
Ruffage: A Practical Guide to Vegetables is not your typical cookbook-it is a how-to-cook book of a variety of vegetables. Author Abra Berens-chef, farmer, Midwesterner-shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between-braised, blistered, roasted and raw-the cooking methods covered here make this cookbook a go-to reference.
Treasure trove of 300 recipes. Spanning 29 types of vegetables-from asparagus to zucchini-each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.
Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include:
* Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon
* Blistered Cucumbers with Cumin Yogurt and Parsley
* Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs
* Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice
* Poached Radishes with White Wine, Chicken Stock and Butter
Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.
About the Author
Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.
Lucy Engelman is an illustrator based in Pittsburgh, Pennsylvania.
EE Berger is a food and lifestyle photographer based in Detroit, Michigan.
Reviews
"Comprehensive vegetable cookbook that combines 100 recipes with advice on what to look for in the market, how to store vegetables, and how to make them exciting when cooking." -- The Bookseller
"Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber." -- The Sun
"Give vegetables equal billing on the dinner plate with inspiring recipes showcasing their flavours and textures" -- Homes & Gardens
"Things in my kitchen have changed since "Ruffage" arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." -- The New York Times
"This Cookbook Is Changing the Way I Use Vegetables [...] a master class in improvising with what you have and what's in season right now [...] It's a total classic" -- Healthyish
"With a personal tone and a practical approach, the book contains 100+ recipes for everything from beets to turnips, sunchokes, peas and beyond [...] it's a cookbook that's pragmatic and approachable, but the dishes themselves are at times decadent and always appealing." -- Cool Hunting
Book Information
ISBN 9781452169323
Author Abra Berens
Format Hardback
Page Count 304
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1420g
Dimensions(mm) 248mm * 186mm * 44mm
