Ebook Ruffage A Practical Guide to Vegetables edition by Abra Berens Lucy Engelman Francis Lam EE Berger Cookbooks Food Wine eBooks
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Download As PDF : Ruffage A Practical Guide to Vegetables edition by Abra Berens Lucy Engelman Francis Lam EE Berger Cookbooks Food Wine eBooks
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.
Ebook Ruffage A Practical Guide to Vegetables edition by Abra Berens Lucy Engelman Francis Lam EE Berger Cookbooks Food Wine eBooks
"Finally! An excellent vegetable-focused book that encourages me to add cheese, meat and butter – all the things that make this omnivore happy to eat a vegetable-plus diet.
Thanks to Ruffage, when I make a trip to the market, I’m confident that the veggies I bring home will not languish in the fridge. Tips on how to store veggies help me prioritize what gets cooked immediately and what can hold out for a few days. All the variations and illustrations make it so easy for me to find a quick, weeknight recipe or a more time-consuming main dish, depending on what I’m in the mood to cook.
I’ve already dog-eared tons of recipes – can’t wait for the right seasons! Cauliflower brown butter puree might be my new secret weapon. That one I’ll be cooking year round."
Product details - File Size 56667 KB
- Print Length 464 pages
- Publisher Chronicle Books LLC (April 23, 2019)
- Publication Date April 23, 2019
- Sold by Digital Services LLC
- Language English
- ASIN B07L6SJS6M
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Ruffage A Practical Guide to Vegetables edition by Abra Berens Lucy Engelman Francis Lam EE Berger Cookbooks Food Wine eBooks Reviews :
Ruffage A Practical Guide to Vegetables edition by Abra Berens Lucy Engelman Francis Lam EE Berger Cookbooks Food Wine eBooks Reviews
- Ruffage is the type of the book that inspires you to join a CSA and fantasize about the fabulous vegetables-only dinner party that will delight your nutrient starved guests. The personal anecdotes sprinkled throughout make portions of the book read more like a novel you can’t put down and convince you that Abra would be the most charming guest at your aforementioned dinner party. I’ve only had the book for a few days but, so far, the reality has lived up to the fantasy. Immediately upon receiving the book I spent time flipping through, reading the comments, enjoying the pictures and flagging recipes (even though there was little more than half an onion and some aging carrot sticks in the house). When I got to the end of the book, I couldn’t stop myself from going to the farmers market and picking out a few things, already feeling three times more knowledgeable than I was before. The first recipe I tried was the “beet-dressed pasta†on page 87. The recipe was easy to follow and the end result was fabulous, even from an amateur chef like me! My husband who “doesn’t like beets or raisins†had seconds and thirds. I’ve tried a few other recipes with similar ease and success! This book is a must-buy for anyone looking to eat a little healthier and get more in touch with the local growing cycle. The book even provides tips for growing your own vegetables from seeds or scraps. BUY THIS BOOK!
- This book contains some decent vegetable recipes. But it’s not a great cook book, and it surely does not deserve a five-star rating. This four-star rating is closer to a 3.5…… Those of you familiar with Abra Berens and her Michigan connections will have a different opinion, I know. After all, she does have a very personable style and—even if just browsing through her writing—you’ll find her to be a likable person. In fact, just from reading this book, I’d go out of my way to meet her.
Maybe my view of this book is affected by my—call it “inclinationâ€â€”to take a simpler route with my vegetables. (Without consciously thinking about it, I’ve moved in the same direction that Deborah Madison reflects on in her 2017 book “In My Kitchenâ€.) Except for a few simple and glorious recipes in this book (think braised radishes and braised celery, for examples), the content seems heavy on extra flavors and ingredients. Maybe that’s just the type of recipes you’re looking for? But for me, all that extra stuff listed in her “Variations†masks, rather than highlights the primary vegetable.
Reading the information presented on this product page I can’t agree with all of it If you are an avid fan of vegetable cook books, you will be disappointed to find that this IS a “typical†cookbook, that Berens’ collection of techniques are NOT NEW, (especially if you are familiar with Joshua McFadden’s fabulous 2017 “Six Seasons†and Madison’s books, (and plenty others)), this Ruffage book DOES NOT result in “new flavorsâ€. These days, “new flavors†come from knowledge of and versatility in use of spices and herbs. This book relies on well-known herbs available in American gardens. (If you are looking for new flavors, definitely check out “Season†by up-and-coming Nik Sharma (A Brown Table), and maybe the more obscure Josef Centeno of Baco. Those chefs will provide you with real eye-openers that this book by Berens cannot compete with.)
A word about all the variations Here is the good news There are a LOT of them. They take about 80+ main recipes and grow the book to the 300 claimed on this product page. They are significant and almost quadruple the value of this book. And the technique of using variations does save a lot of space. But here is the bad news All these variations are presented/written in such a way that I find them fairly difficult to absorb, and difficult to imagine. And more bad news There are no pictures of the variations—these variations that represent more than three-quarters of the book’s content.
And more bad news for all you picture-loving cook book readers out there Relatively speaking, there are not all that many pictures of completed dishes. Sure, you will probably be able to count 140 photos as claimed, but beware that a good amount of those are not of finished dishes. Besides that, the photos are not necessarily full page, and the photography is by no means spectacular.
But, hey. If you are appreciative of line drawings, the many, many in this book are quite nice, exceptional, even.
This book is not without mistakes, contradictions and ambiguity……Take, for example, the lovely and simple braised celery recipe I mentioned above Good thing I read and re-read the entire recipe a few times. In the first mention of the head of celery, the instruction is to remove the root end. The second mention is to retain the root end. Referring to the picture for guidance, I see each stalk lined up separately. There are enough contradictions in the book that, after a while, I began to take them in stride—but then, I’m a known tinkerer and conjurer with recipes, so this type of issue doesn’t affect me like it would someone who needs to follow a recipe exactly. This example—to leave the root end or not—is not a biggie, but it boils down to a matter of trust. You gotta’ be able to trust the recipes!
Regarding the recipe choices Here’s a for instance I had two beautiful bunches of carrots that I wanted to use over the recent Easter weekend. I went to this book looking for a recipe or at least inspiration—and came away empty-handed. The two basic recipes/recipe techniques were not at all what I was looking for. I did not want another oven roasted apricot jam carrot recipe, and I did not want a raw carrot salad with yogurt, raisins and pistachios. (For almost two decades I’ve paired my raw carrots and raisins with a roasted peanut oil and vinegar mix, per the Jamason’s in one of their old cook books.) And, in my opinion there is too much yogurt and goat cheese in this Ruffage book…..
I had beautiful green beans, too. Two recipes producing somewhat blackened string beans, (Pan-roasted-blistered and grilled-charred), did not fit with the rest of my springtime menu, and neither did a dull braised recipe with lentils and onions. I struck out again. So, as I worked with this book, I came to the conclusion that this is not a real useful book for me. And I won’t be making room on my library shelves for it.
*I received a copy of this book from the publisher. - Finally! An excellent vegetable-focused book that encourages me to add cheese, meat and butter – all the things that make this omnivore happy to eat a vegetable-plus diet.
Thanks to Ruffage, when I make a trip to the market, I’m confident that the veggies I bring home will not languish in the fridge. Tips on how to store veggies help me prioritize what gets cooked immediately and what can hold out for a few days. All the variations and illustrations make it so easy for me to find a quick, weeknight recipe or a more time-consuming main dish, depending on what I’m in the mood to cook.
I’ve already dog-eared tons of recipes – can’t wait for the right seasons! Cauliflower brown butter puree might be my new secret weapon. That one I’ll be cooking year round. - This is a great aid for people trying to eat more and a greater variety of vegetables, particularly from a CSA or farmer's market. It's not strictly vegetarian. Instead, it gives the reader new tools to prepare veggies we avoid because we don't know how to make them delicious (for me, that's cauliflower and kale and beets). And it's a lovely, well-written book.
