Photography by EE Berger
Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cookbook of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavours, 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.
Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. Over 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.
