A how-to cookbook 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. 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
Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.
Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit
2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking