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. 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. 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.
Vegetable-forward is the way we eat now, and Ruffage is the cookbook that promises to truly change the way we approach vegetables.