RUFFAGE: A PRACTICAL GUIDE TO VEGETABLES (HB)

Abra Berens - chef, farmer, Midwesterner - shares a collection of techniques that result in new flavours, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between, including braised, blistered, roasted and raw, the cooking methods covered here make this the go-to reference for cooking and enjoying 29 types of vegetable from asparagus to zucchini, either 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. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.