Chronicle Books

Ruffage: A Practical Guide to Vegetables – Abra Berens


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.

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.

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

464 pages; 7.3 x 1.7 x 9.7 inches

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