The ultimate guide to getting comfy with buying, storing and cooking your veg! Ruffage gives you the tools to transform vegetables from intimidating roots or uninspiring sides to the star of the table.
Named by The New York Times and Bon Appetit as a Best Cookbook for Spring 2019, Abra Berens' Ruffage shares a collection of techniques that result in new flavours, textures, and ways to enjoy all the vegetables you want to eat, and even some you don't. With over 100 recipes inspired by 29 different flora, this how-to is truly that, practical: it demystifies different shopping and storing notes, preparation techniques, and variations for each recipe. Grounded in her belief that the meals we eat should change with the seasons and that their ingredients should come from nearby, Ruffage encourages us to celebrate the local farms, land and harvests around us. With a foreword by Francis Lam, photography by Emily Berger and illustrations by Lucy Engelman.
- 246 x 186 mm
- 454 pp
- Full colour images
Meet Abra Berens In 2017, American chef Abra Berens farewelled her Executive Chef position in Chicago to return to her home state of Michigan, bringing farm to table, creating one-of-a-kind dinners that champion the best of the Midwest's diverse agriculture. Having trained in the garden-focused kitchen at Ballymaloe Cookery School in Cork, Ireland, before co-founding Bare Knuckle Farm in Northport, MI and helming Stock Café at Local Foods in Chicago, IL, Abra has honed a style of cooking that is tied to the land, the seasons and the best produce it yields.