Items related to Ruffage: A Practical Guide to Vegetables
Synopsis
Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit
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.
"synopsis" may belong to another edition of this title.
Review
"Abra Berens' cooking is influenced by her time as a farmer, which means that she has an instinct and techniques for what to do with tomatoes that are perfect, heavy orbs of juice, along with the ones that got picked a little hard by mistake. Hers is a smart way of cooking, a curious, thoughtful way of cooking, but most of all, a cooking of good spirit. Ruffage is a cookbook that's an idea book, a learning book, a live-with-you-in-the-kitchen book. I've dog-eared so many pages: creamed mozzarella, charred green beans and fat chunks of tomato drizzled with tuna mayo, mustard braised potatoes with chicken thighs. I mentioned the creamed mozzarella, right?" --Francis Lam, Host of The Splendid Table
"[Ruffage] is a total classic in the making."--Christina Chaey, associate editor, Bon Appetit
"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. --Kim Severson, The New York Times (named one of the 12 Best Cookbooks of Spring 2019)
"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 (UK)
"This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce."--MindBodyGreen (named one of the 10 Best Healthy Cookbooks to Buy This Spring
"With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables."--Epoch Times
"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."--Library Journal (starred review)
"The delightfully unexpected combination of textures, flavors and colors is genius, and reinforces one quote from Berens that concisely sums up her philosophy: "There's always another way to eat a carrot."--Atlanta Journal Constitution
From 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.
"About this title" may belong to another edition of this title.
- PublisherChronicle Books
- Publication date2019
- ISBN 10 1452169322
- ISBN 13 9781452169323
- BindingHardcover
- LanguageEnglish
- Number of pages304
- IllustratorEngelman Lucy
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Hardcover. Condition: new. Engelman, Lucy (illustrator). Hardcover. Ruffage tackles the questions that home cooks (of any skill level) ask themselves about vegetables: how do I cook this? How do I make this exciting? Do I store this in the fridge? How do I make this into dinner? with new strategies from an exciting new author/chef/farmer in the Midwest. This accessible-but-comprehensive vegetable-focused cookbook picks up where Vegetable Literacy left off, focusing on the simple techniques and information that help any cook prepare a variety of delicious vegetables in a number of ways. Variations, guidance, POV, and smart, unique recipes set Ruffage apart from other vegetable-focused cookbooks: the first-hand guidance from a Chicago and Michigan-based cook and farmer on what to look for in the market, how to store the vegetables, and then the recipes for how to "prepare and accessorise" each vegetable to create a myriad of dishes. The 100 straightforward, informed recipes, each with three or more variations, provides endlessly delicious inspiration. Organised into 20 short chapters by vegetable, including a good balance of vegetables that are best used fresh and in-season (asparagus, peas) and those that store well during those long Midwestern winters (potatoes, celery root), as well as a comprehensive-but-accessible pantry chapter (no Calabrian chili paste here!), this is the vegetable book from the middle of the country that both new and season cooks everywhere can turn to again and again. This cookbook is 100 main recipes and endless variations that marries the style and inspiration of Gjelina with the scope and reference of Vegetable Literacy from an exciting, smart point of view. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781452169323
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