Description

Ruffage: A Practical Guide to Vegetables by Abra Berens

This is not your typical cookbook—it is a how-to-cook book of a variety 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, the cooking methods covered here make this cookbook a go-to reference!

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