Ruffage: A Practical Guide to Vegetables is not your typical cookbook. Author Abra Berens shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. With 300 recipes and 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. 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.
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