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.

Author: Abra Berens
Publisher: Chronicle Books
Published: 04/23/2019
Pages: 464
Format: Hardcover
Weight: 3.10lbs
Size: 9.60h x 7.30w x 1.60d
ISBN: 9781452169323

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