BY ABRA BERENS ; ILLUSTRATED BY LUCY ENGELMAN ; PHOTOGRAPHS BY EE BERGER
Hardcover 464 pages
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.