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Ruffage : A Practical Guide to Vegetables by Abra Berens (2019, Hardcover)
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Publisher: Chronicle Books ISBN 13: 9781452169323. Title: Ruffage: A Practical Guide to Vegetables Item Condition: New.
- Buy It NowRuffage: A Practical Guide to Vegetables, Berens, Engelman 9781452169323 New-,
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About this product
Product Identifiers
PublisherChronicle Books
ISBN-101452169322
ISBN-139781452169323
eBay Product ID (ePID)26038378051
Product Key Features
Book TitleRuffage : a Practical Guide to Vegetables
Number of Pages464 Pages
LanguageEnglish
Publication Year2019
TopicSpecific Ingredients / Vegetables, Regional & Ethnic / American / Middle Western States, Industries / Agribusiness
IllustratorYes, Engelman, Lucy
GenreCooking, Business & Economics
AuthorAbra Berens
FormatHardcover
Dimensions
Item Height1.7 in
Item Weight49.4 Oz
Item Length9.7 in
Item Width7.3 in
Additional Product Features
Intended AudienceTrade
LCCN2018-022344
Reviews"Abra Berens' cooking is influenced by her time as a farmer, which means that she has an instinct and techniques for what to do with tomatoes that are perfect, heavy orbs of juice, along with the ones that got picked a little hard by mistake. Hers is a smart way of cooking, a curious, thoughtful way of cooking, but most of all, a cooking of good spirit. Ruffage is a cookbook that's an idea book, a learning book, a live-with-you-in-the-kitchen book. I've dog-eared so many pages: creamed mozzarella, charred green beans and fat chunks of tomato drizzled with tuna mayo, mustard braised potatoes with chicken thighs. I mentioned the creamed mozzarella, right?" --Francis Lam, Host of The Splendid Table, Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations. --Kim Severson, The New York Times (named one of the 12 Best Cookbooks of Spring 2019) -- -|9781452169323|, "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-- Library Journal (starred review), "With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables." --Epoch Times -- -, "The delightfully unexpected combination of textures, flavors and colors is genius, and reinforces one quote from Berens that concisely sums up her philosophy: "There's always another way to eat a carrot." --Atlanta Journal Constitution, "Abra Berens' cooking is influenced by her time as a farmer, which means that she has an instinct and techniques for what to do with tomatoes that are perfect, heavy orbs of juice, along with the ones that got picked a little hard by mistake. Hers is a smart way of cooking, a curious, thoughtful way of cooking, but most of all, a cooking of good spirit. Ruffage is a cookbook that's an idea book, a learning book, a live-with-you-in-the-kitchen book. I've dog-eared so many pages: creamed mozzarella, charred green beans and fat chunks of tomato drizzled with tuna mayo, mustard braised potatoes with chicken thighs. I mentioned the creamed mozzarella, right?" --Francis Lam, Host of The Splendid Table -- -, "Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber." -- The Sun (UK) -- -, "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-- Library Journal (starred review) -- -, "The delightfully unexpected combination of textures, flavors and colors is genius, and reinforces one quote from Berens that concisely sums up her philosophy: "There's always another way to eat a carrot." --Atlanta Journal Constitution -- -, Abra Berens' cooking is influenced by her time as a farmer, which means that she has an instinct and techniques for what to do with tomatoes that are perfect, heavy orbs of juice, along with the ones that got picked a little hard by mistake. Hers is a smart way of cooking, a curious, thoughtful way of cooking, but most of all, a cooking of good spirit. Ruffage is a cookbook that's an idea book, a learning book, a live-with-you-in-the-kitchen book. I've dog-eared so many pages: creamed mozzarella, charred green beans and fat chunks of tomato drizzled with tuna mayo, mustard braised potatoes with chicken thighs. I mentioned the creamed mozzarella, right? - Francis Lam, Host of The Splendid Table, "This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce." --MindBodyGreen (named one of the 10 Best Healthy Cookbooks to Buy This Spring, Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations. --Kim Severson, The New York Times (named one of the 12 Best Cookbooks of Spring 2019)|9781452169323|, "Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber." -- The Sun (UK), "This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce." --MindBodyGreen (named one of the 10 Best Healthy Cookbooks to Buy This Spring -- -, "With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables." --Epoch Times
Dewey Edition23
Dewey Decimal641.59774
SynopsisRuffage tackles the questions that home cooks (of any skill level) ask themselves about vegetables: how do I cook this? How do I make this exciting? Do I store this in the fridge? How do I make this into dinner? with new strategies from an exciting new author/chef/farmer in the Midwest. This accessible-but-comprehensive vegetable-focused cookbook picks up where Vegetable Literacy left off, focusing on the simple techniques and information that help any cook prepare a variety of delicious vegetables in a number of ways. Variations, guidance, POV, and smart, unique recipes set Ruffage apart from other vegetable-focused cookbooks: the first-hand guidance from a Chicago and Michigan-based cook and farmer on what to look for in the market, how to store the vegetables, and then the recipes for how to "prepare and accessorise" each vegetable to create a myriad of dishes. The 100 straightforward, informed recipes, each with three or more variations, provides endlessly delicious inspiration. Organised into 20 short chapters by vegetable, including a good balance of vegetables that are best used fresh and in-season (asparagus, peas) and those that store well during those long Midwestern winters (potatoes, celery root), as well as a comprehensive-but-accessible pantry chapter (no Calabrian chili paste here!), this is the vegetable book from the middle of the country that both new and season cooks everywhere can turn to again and again., 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., Vegetables made easy, accessible, and exciting in a gorgeous James Beard Award Nominee cookbook by trailblazing chef and former farmer Abra Berens. "This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce."-- mindbodygreen Ruffage focuses on the simple techniques that help any cook prepare a variety of delicious vegetables in a number of ways. Filled with strategies and practical advice from acclaimed Midwestern chef Abra Berens, author of the acclaimed Grist , this plant-forward cookbook tackles the question home cooks ask themselves about vegetables: How do I cook this? How do I make this exciting? Do I store this in the fridge? How do I make this into dinner? 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. A how-to vegetable cookbook spanning 29 types of vegetables, these recipes and techniques 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 a go-to reference for vegetarians and non-vegetarians alike. You will never look at vegetables the same way again. WHAT'S INSIDE: Organized alphabetically by vegetable, from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. Features 100 straightforward recipes, each with 3 or more variations, and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. AMONG THE BEST VEGETABLE COOKBOOKS: Named a Best Cookbook by the New York Times and Bon Appetit (Spring 2019) and nominated for 2020 James Beard Award for Best Cookbooks - Vegetable-Focused Cooking. VEGGIE STARS & SIDES: 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 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. Perfect for: Gift or self-purchase for home cooks, cookbook collectors, and food enthusiasts Anyone wanting to explore a vegetable-forward lifestyle Fans of Six Seasons ; One Pan, Two Plates ; Salad Freak ; Milk Street Vegetables ; or Yotam Ottolenghi cookbooks Pair with Berens's Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes , named a New York Times Best Cookbook of 2021, This cookbook is 100 main recipes and endless variations that marries the style and inspiration of Gjelina with the scope and reference of Vegetable Literacy from an exciting, smart point of view.
LC Classification NumberTX715.2.M53B456 2019
