ISBN: 1452169322
EAN13: 9781452169323
Language: English
Release Date: Apr 23, 2019
Pages: 464
Dimensions: 1.1811" H x 9.48817" L x 7.00786" W
Weight: 1.737243 lbs.
Format: Hardcover

Ruffage: A Practical Guide to Vegetables (Vegetarian Cookbook, Vegetable Cookbook, Best Vegetarian Cookbooks)

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Book Overview

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 Read More chevron_right

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Book Reviews (6)

5
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5
   Hands down my favorite (and I'm a cookbook junkie). This will be a family heirloom.
My word, Oh. This is a placeholder for the foreseeable future. The cookbook is delicious. Have a bunch of parsnips from the farmers'market hanging in the frige? Directions for every recipe I have tried are well written and the dish turns out just as described. Honestly, brilliant flavor combinations are possible. Gorgeous photos : I love a cookbook that is both practical, well-written and well-designed. This has it all : I'm now ordering one for my teenage daughter to give her years from now when she has a kitchen of her own.
 
5
   a wonderful addition to any cookbook collection
I think what I love most about this book is that it incorporates different versions of each vegetable in a dish that works as a vegetable meal with meatfish or by itself. All substitutions provide a different flavor profile. It allows the reader to play with flavors and seasons and also to be more creative. She starts each section with tips on buying and storing vegetables, which is incredibly helpful. Lastly, her recipes don 't rely on a massively well equipped kitchen or a technically savvy home cook. They are the perfect combination of intoxicating, complex and not at all delicious.
 
5
   The only cookbook I will ever display proudly in my kitchen!
My great grandparents were hardcore farmers. I have worked for forever in the food service business and so on. When I heard it, however, over and over, Ruffage this and Ruffage that at our local farm market, I decided that I needed to give it a look. I read it a month ago and can already say that I have had it cover to cover. I learned a ton of new culinary tricks, picked up some new terminology and already my fridge is stocked with some new favorites... garlic confit?! Each section is loaded with different methods for preparing vegetables, but also for use in a variety of new innovative vegan, vegetarian and animal protein focused dishes. This is also the first time I laughed out loud while reading a cookbook... like really laughed. Photography is spectacular and I love it .
 
5
   OBSESSED!
Incredibly interesting and well-written. I keep my copy in the car so that I have it when I go to the farm stand. I know that sounds strange, but if I see a Vege that doesn 't really inspire me, I can go to this chapter and then I am excited to cook with it. Well done, really.
 
5
   Ruffage
This is a great help for people trying to eat more and a greater variety of vegetables, particularly from a CSA or a farmer's market. It is not strictly vegetarian. Instead, it gives the reader new tools to prepare the vegetables we avoid because we don 't know how to make them delicious. And it is a beautiful, well-written book. Update : I have now had this book for a while, and I love everything we made from it. Even if I don 't follow the recipes exactly as written, they give me ideas for how to make something that my family will eat with what I have in my kitchen.
 
5
   Delicious recipes, beautiful illustrations, wonderful story-telling!
An excellent vegetable-focused book that encourages me to add cheese, meat, and butter – all the things that make this omnivore happy to eat a vegetable-plus diet. When I make a trip to the market thanks to Ruffage I am confident that the vegetables I bring home will not languish in the fridge. Tips on how to store vegetables help me prioritize what is cooked immediately and what can hold for a few days. All variations and illustrations make it so easy for me to find a quick, weeknight recipe or a more time-consuming main dish, depending on what I am in the mood to cook. I have already eaten tons of recipes - can 't wait for the right seasons! Cauliflower - Brown Butter Puree might be my new secret weapon. This one I cook year round.
 
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