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Ruffage: A Practical Guide to Vegetables (Vegetarian Cookbook, Vegetable Cookbook, Best Vegetarian Cookbooks)
Ruffage: A Practical Guide to Vegetables (Vegetarian Cookbook, Vegetable Cookbook, Best Vegetarian Cookbooks) | Abra Berens
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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 into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.
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I‘d been eyeing this one and after listening to an interview posted by @MandaMT gave it a try. There are several things I liked. Berens covers vegetables like parsnips, radishes, turnips, rutabagas, celery root, and kohlrabi. Loved the introductions and how she gave advice on selection, storage, and even glycemic indexes. The recipes were followed by variations so you could experiment with more options. Nice illustrations too. ⬇️

SW-T The actual recipes didn‘t do much for me though. However, they‘re starting points for new techniques and possibilities. So considering all the pro‘s, going with a pick on this one. 2mo
MandaMT That‘s how I feel about the recipes too! Some have worked for me, some have not. But it does give me a lot of stuff to try. 2mo
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Heard an interview with the author on Nerdette. It sounded like this would be a good “intro to vegetables” book. Read a bit of it the other night. Seems a bit above me, but I‘m still excited to try. Interview can be found here:

SW-T I‘ve been eyeing this book for a while. Thanks for the post! 😊 3mo
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