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Bibliographic Details

Title

Ruffage: A Practical Guide to Vegetables (Vegetarian Cookbook, Vegetable Cookbook, Best Vegetarian Cookbooks)

Publisher

Chronicle Books

Publication Date

2019

Language

English

ISBN 10

1452169322

ISBN 13

9781452169323

Binding

Hardcover

Illustrator

Engelman, Lucy

Condition

New

Seller catalogs

About this title

Synopsis

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.

"About this title" may belong to another edition of this title.

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Ambis Enterprises LLC
3247 Territorial Rd, Benton Harbor, MI, 49022, U.S.A.

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