num_pages: 464
description: 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 Berenschef farmer Midwesternershares 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 betweenbraised blistered roasted and rawthe 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.
language: English
title: Ruffage: A Practical Guide to Vegetables
publisher: Chronicle Books