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Ruffage: A Practical Guide to Vegetables by [Abra Berens, Lucy Engelman, Francis Lam, EE Berger]

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Ruffage: A Practical Guide to Vegetables Kindle Edition

4.7 out of 5 stars 374 ratings

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Length: 465 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Review

"[Ruffage] is a total classic in the making."--Christina Chaey, associate editor, Bon Appetit---

"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---

"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---

"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) ---

"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---

"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)---

"With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables."--Epoch Times--- --This text refers to the hardcover edition.

About the Author

Abra Berens is the cofounder of Bare Knuckle Farms in Northport, MI and the chef-in-residence at Glanor Farms. After working at the famed Zingerman's deli, Abra trained under Darina Allen at the Ballymaloe Cookery School in Ireland to hone her cooking craft and learn about sustainable foodways. Since leaving Ballymaloe, Abra has found herself working and learning under a slew of notable chefs, including Sky Gyngell, Roger Bowser, Sandra Holl, and, most notably, Paul Virant of Vie Restaurant in Western Springs, Illinois. She was the executive chef at Local Foods Chicago. --This text refers to the hardcover edition.

Product details

  • ASIN : B07L6SJS6M
  • Publisher : Chronicle Books LLC; Illustrated edition (23 April 2019)
  • Language : English
  • File size : 53260 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Enabled
  • Word Wise : Enabled
  • Print length : 465 pages
  • Customer Reviews:
    4.7 out of 5 stars 374 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
374 global ratings
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Top review from Australia

Reviewed in Australia on 14 July 2019
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Top reviews from other countries

hayleym
4.0 out of 5 stars Handy to have on the self.
Reviewed in the United Kingdom on 29 November 2020
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Ally83
5.0 out of 5 stars Great reference and inspiring book!
Reviewed in Germany on 19 March 2020
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Katri
5.0 out of 5 stars Simple vegetable recipes
Reviewed in Germany on 4 November 2019
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Barbara De Mena
5.0 out of 5 stars Wonderful!
Reviewed in Spain on 18 January 2020
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Amazon Customer
5.0 out of 5 stars A must have!
Reviewed in Canada on 9 June 2019
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