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Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit

Ruffage: A Practical Guide to Vegetables 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 - braised, blistered, roasted and raw - the cooking methods covered here make this cookbook a go-to reference.

Treasure trove of 300 recipes. 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. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.

Vegetables as a side or a main. 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. Some bound-to-be favorite 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

Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.

About the Author

Abra Berens

Abra Berens is the chef at Granor Farm and author of Ruffage:a practical guide to vegetables. Abra strives to make simple, delicious food that celebrates the Midwest. She has been cooking since 2006, from the storied Zingerman's Deli, to chef driven restaurants in Chicago. In 2017, she left her position as Executive Chef at Local Foods to join the Granor team. As the chef at Granor Farm, Abra combines her love of Michigan, cooking vegetables just-pulled from the ground, and sharing them with others around one big table.Ruffage is her first cookbook and focuses on vegetables-- how to select them, how to store them, how to prepare them along with hundreds of recipe variations to make it easy to work delicious veggies into your daily repertoire.

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