Ruffage: A Practical Guide to Vegetables

Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit 2020 James Beard Award Nominee for Best Cookbooks—Vegetable Forward.

Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables from asparagus to zucchini. 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.

There are more than 80 main recipes for 29 different types of vegetables, plus more than 230 variations—along with 30 recipes for go-to pantry stables that elevate any vegetable or dish. 

Details:

• Hardcover, 464 pages
• 9.5" x 7.25" x 1.6"

Abra Berens is the chef at Granor Farm in Three Oaks, Michigan, an co-founder of Bare Knuckle Farm in Northport, Michigan. She strives to connect people with their food both through dinners and progressive food policy, helping to further a food system where farmers earn a living wage, protect our environment through agriculture, and waste as little food as possible.