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Vegetable-forward is the way we eat now, and Ruffage is the cookbook that promises to truly change the way we approach 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 raw to caramelized and everything in between—pureed, braised, blistered, confit—the methods covered here make this cookbook a go-to reference, while the beauty of this chunky, richly illustrated volume serves as an endless source of inspiration. A veritable treasure trove of ideas, with more than 140 photographs of finished dishes, farms, tabletops, and vegetables, this is the timeless vegetable book for every kitchen.

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Vegetable-forward is the way we eat now, and Ruffage is the cookbook that promises to truly change the way we approach 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 raw to caramelized and everything in between—pureed, braised, blistered, confit—the methods covered here make this cookbook a go-to reference, while the beauty of this chunky, richly illustrated volume serves as an endless source of inspiration. A veritable treasure trove of ideas, with more than 140 photographs of finished dishes, farms, tabletops, and vegetables, this is the timeless vegetable book for every kitchen.

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