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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.
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
We love this paired with a beautiful wood bowl and servers.
Hardcover 464 pages 7” x 9 1/2”
Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan. EE Berger is a food and lifestyle photographer based in Detroit, Michigan. Lucy Engelman is an illustrator based in Pittsburgh, Pennsylvania.
