Ruffage: A Practical Guide to Vegetables

Ruffage: A Practical Guide to Vegetables

<b>Named a Best Cookbook for Spring 2019 by <em>The New York Times</em> and <em>Bon Appetit</em> </b><br><br><b>A how-to cook book spanning 29 types of vegetables:</b> 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 <em>want</em> 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. <ul><li>Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. </li><li>With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. </li></ul><b>If you are a fan of <em>Plenty More</em>, <em>Six Seasons</em>, <em>Where Cooking Begins</em>, or <em>On Vegetables</em>, you'll love <em>Ruffage </em>. </b><br><br><b>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. </b><ul><li>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. </li><li>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. </li></ul>