Ruffage: A Practical Guide to Vegetables

Ruffage: A Practical Guide to Vegetables is a James Beard Award Nominee for Best Cookbooks - Vegetable Focused Cooking and was named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit. It is a how-to-cook book of a variety of vegetables, with 300 recipes and 140 photographs. The author shares techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat, from confit to caramelized.

Format: Hardback
Length: 304 pages
Publication date: 23 April 2019
Publisher: Chronicle Books

"Ruffage: A Practical Guide to Vegetables" has been recognized as a Best Cookbook for Spring 2019 by The New York Times and a 2020 James Beard Award Nominee – Best Cookbooks – Vegetable Focused Cooking. Authored by Abra Berens, a chef, farmer, and Midwesterner, this cookbook offers a comprehensive collection of techniques that result in new flavors, textures, and ways to enjoy a variety of vegetables. From confit to caramelized and everything in between, including braised, blistered, roasted, and raw cooking methods, this cookbook serves as a valuable go-to reference.

With a treasure trove of 300 recipes, this cookbook spans 29 types of vegetables, ranging from asparagus to zucchini. Each chapter begins with an homage to the ingredients and variations on how to prepare them, accompanied by 140 photographs that showcase not only the finished dishes but also the vegetables and farms behind them. Whether served as a side or a main, the recipes in this book can be transformed by adding roasted chicken thighs, seared fish, or hard-boiled eggs to create meals that will delight vegetarians and non-vegetarians alike.

Some of the mouth-watering recipes featured in "Ruffage" include:

Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon: This vibrant dish combines shaved cabbage with chili oil, cilantro, and charred melon for a refreshing and flavorful combination.

Blistered Cucumbers with Cumin Yogurt and Parsley: Blistered cucumbers are cooked to perfection and then topped with cumin yogurt and parsley for a tangy and herbaceous twist.

Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs: Charred head lettuce is topped with a hard-boiled egg, anchovy vinaigrette, and garlic bread crumbs for a hearty and satisfying salad.

Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice: Massaged kale is combined with creamy mozzarella, tomatoes, and wild rice for a nutrient-rich and flavorful side dish.

Poached Radishes with White Wine, Chicken Stock, and Butter: Poached radishes are cooked in white wine, chicken stock, and butter until tender and infused with a subtle sweetness.

"Ruffage" empowers readers to become confident in shopping for, storing, and cooking vegetables every day in a variety of ways. It provides insights into the life and life-giving properties of plants, akin to how a farmer perceives them. By building experience and confidence, readers can experiment with their own original variations and never look at vegetables the same way again.

In conclusion, "Ruffage: A Practical Guide to Vegetables" is a must-have cookbook for anyone who wants to explore the world of vegetables in new and exciting ways. With its comprehensive collection of recipes, stunning photographs, and informative content, this book will inspire and empower readers to become more confident in their vegetable cooking endeavors. Whether you're a seasoned chef or a novice cook, "Ruffage" will help you discover the endless possibilities of this versatile and nutritious ingredient.

Weight: 1418g
Dimension: 248 x 185 x 41 (mm)
ISBN-13: 9781452169323