Ruffage : A Practical Guide to Vegetables Cookbook

C$50.00
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7.35 x 9.75 · 464 pages

Abra Berens

photographs by EE Berger

illustrated by Lucy Engelman

2020 James Beard Award Nominee - Best Cookbooks - Vegetable-Forward Cooking

Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit

A how-to cook book spanning 29 types 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. You will never look at vegetables the same way again. • Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them.
• With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them.

If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage .

Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. • 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.
• Mouthwatering 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, and much more.

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