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ISBN: 9781452169378

Content: " 2020 James Beard Award Nominee 8211 Best Cookbooks 8211 Vegetable-Forward Cooking Ruffage: A Practical Guide to Vegetables is not your typical cookbook8212 it is a how-to-cook book of a variety of vegetables. Author Abra Berens8212 chef, farmer, Midwesterner8212 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 between8212 braised, blistered, roasted and raw8212 the cooking methods covered here make this cookbook a go-to reference. Treasure trove of 300 recipes. Spanning 29 types of vegetables8212 from asparagus to zucchini8212 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: &bull,Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon &bull,Blistered Cucumbers with Cumin Yogurt and Parsley &bull,Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs &bull,Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice &bull,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."

Content: Biographisches: "Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan." Rezension(2): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: Starred review from June 1, 2019 With recipes featuring vegetables from the first tender asparagus to frost-sweetened carrots, the latest from Berens ( Chef and Farmer ) will delight home cooks. Full of sensible advice and imaginative ideas on making full use of nature's bounty throughout the seasons, the simple recipes are accompanied by luscious illustrations by Engelman and photographs by Berger, helping to turn meal planning into a creative pleasure. New cooks will especially appreciate the comprehensive chapter on how to develop an effective, working pantry,the full, in-depth explanation of cooking terms,and basic guidance on choosing and storing vegetables. Easy-to-follow sidebars on cooking staples, such as rice and couscous, will assist the most rudimentary cook. Well-organized, the book focuses on one vegetable at a time, offering raw and cooked options. While some recipes include meat, vegetarians can easily substitute nonanimal proteins. VERDICT Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library. --Penelope J.M. Klein, Glasgow, ScotlandCopyright 2019 Library Journal, LLC Used with permission. "

Language: English

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UID:

ISBN: 9781797207155

Content: " As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage , shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals8212 many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appé,it , was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations. 8212 Kim Severson, New York Times [RUFFAGE] is a total classic in the making.8212 Christina Chaey, associate editor, Bon Appé,it Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library.8212 Library Journal (starred review)"

Content: Biographisches: "Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes." Rezension(2): "〈a href=http://www.publishersweekly.com target=blank〉〈img src=https://images.contentreserve.com/pw_logo.png alt=Publisher's Weekly border=0 /〉〈/a〉: Starred review from August 16, 2021 In this highly informative work, chef Berens ( Ruffage ) showcases the potential of cooking with grains and legumes. “The perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing,” writes Berens. She debunks this misconception with more than 140 recipes that celebrate the “underappreciated staples... in their unprocessed (and often savory) state.” After guiding readers through “some things to know”—including how to mitigate “swings in gas”—she begins with a chapter of condiments, featuring vinaigrettes, pickles, and sauces such as lemon tahini or garam masala yogurt. In a hearty section on legumes, the bean family is outlined alongside helpful grids and flavor formulas that show cooks how to build versatile and vibrant dishes such as stewed Cannellini beans with saffron sofrito, or how to enjoy “a week’s worth of black beans without any boredom.” Grains get their due in a number of imaginative recipes, including gnocchi made from oats, barley doughnuts, and stewed frekkeh (a cracked wheat similar to bulgur). Woven throughout are essays and farmer interviews that present a strong case for increasing the role of grains and legumes in the global food system. The result is a definitive guide rich with flavor and inspiration. Agent: Kari Stuart, ICM Partners. " Rezension(3): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: September 1, 2021 Berens has received James Beard award nominations for both her work as a chef at Michigan restaurant Granor Farm and for her 2019 cookbook Ruffage . Her latest employs a similar format and ethos to explore 29 grains, seeds, and legumes from around the world (among them, amaranth, fonio, quinoa, and cowpeas). Recipes are organized into three categories (grains, seeds, legumes), then by preparation method (boiling, pan-frying, milling, sprouting), and Berens shares dozens of tips for choosing, storing, and cooking these staples. Her more than 140 savory and sweet recipes elevate shelf-stable ingredients by adding fresh flavors, in dishes like accara (West African black-eyed pea fritters), corn porridge with mushroom cream, horchata, and barley doughnuts with marigold syrup, plus salads, soups, risottos, vegetable medleys, and breads. Each recipe features several variations, often driven by seasonal ingredients,there are plenty of vegan and vegetarian options, and where meat is featured in a recipe it can easily be omitted. VERDICT Berens demystifies grains, seeds, and legumes with her suggestions. An essential guide for home chefs looking to cook more than white rice and canned beans. --Kelsy Peterson, Brighton Grammar Sch., Melbourne, AustraliaCopyright 2021 Library Journal, LLC Used with permission. " Rezension(4): "〈a href=https://www.booklistonline.com target=blank〉〈img src=https://images.contentreserve.com/booklist_logo.png alt=Booklist border=0 /〉〈/a〉: October 1, 2021 Many cookbooks with a focus on a specific ingredient or food group take the stance that, by cooking with that ingredient, the reader will solve a problem in their life and/or the larger world. Chef and author Berens takes a more realistic approach, advocating for a plant-based diet in which grains, beans, seeds, and legumes play a large part, but need not completely replace animal-based proteins. She also does not ignore the complexities faced by anyone cooking and eating in the fraught and inequitable contemporary world. Berens encourages readers to start with ingredients they're excited about and demonstrates her own enthusiasm with a guide that includes the specifics of working with this wide array of ingredients and a collection of recipes for each. The ingredient count for most of the recipes is realistic and manageable. Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens' ethics and worldview. Readers looking for ways to approach what they eat more thoughtfully will find plenty of grist here. COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED. "

Language: English

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UID:

ISBN: 9781797207162

Content: " First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains8212 for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon,Melon, Cucumber + Chickpea Salad,and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories. THIS IS THE A TO Z OF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines + Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries + autumn olive). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE BOOK: Like Ruffage and Grist before it, Pulp is a truly useful reference cookbook. Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques8212 all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen. ONGOING SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appé,it, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here's some strong praise for both books: Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations. 8212 Kim Severson, New York Times [Ruffage] is a total classic in the making.8212 Christina Chaey, associate editor, Bon Appé,it Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library.8212 Library Journal (starred review) [In Grist,] Berens encourages readers to start with ingredients they're excited about. . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens's ethics and worldview. 8212 Booklist [In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an..."

Content: Biographisches: "Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. She is the author of Ruffage: A Practical Guide to Vegetables , a 2020 Michigan Notable Book winner and James Beard Award nominee, and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes . Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. EE Berger is a Detroit-based photographer focused on food, lifestyle, product, and portrait work. Lucy Engelman is an illustrator who puts pen to paper in Pittsburgh, Pennsylvania." Rezension(2): "〈a href=http://www.publishersweekly.com target=blank〉〈img src=https://images.contentreserve.com/pw_logo.png alt=Publisher's Weekly border=0 /〉〈/a〉: March 6, 2023 After tackling vegetables in Ruffage and beans and grains in Grist , Michigan chef Berens turns her focus to Midwestern fruit in this rewarding outing. She kicks off with a handy “baker’s toolkit” of elements such as bread doughs, cake batters, honeycomb brittle, and pickling brine. The bulk of the no-nonsense recipes are then arranged by fruit, from apples to drupelet berries (raspberries, blackberries, and mulberries) to melons, then subdivided by cooking technique and sorted into savory or sweet. Berens has a knack for improving familiar dishes: salads of apples, arugula, and goat cheese with pumpernickel croutons should be built in layers on a serving platter to ensure equal distribution, while a chocolate pudding is kicked up with the addition of cherries that have been soaked in coffee syrup. After “you’ve grazed to boredom” on raw blueberries, use them in a baked dish of chicken and corn bread. Innovative combinations abound: pears meet bacon and onion in a tart, cream for panna cotta is infused with parsnips, and cantaloupe halves are filled with ice cream and drizzled with olive oil. Many recipes are for full meals, including the tempting “Sunday at the Pub,” which consists of poached quince, duck breast, potatoes, and citrusy relish. Locally focused but widely applicable, this will have home chefs heading to the farmers market or produce aisle with renewed confidence." Rezension(3): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: Starred review from April 1, 2023 Berens ( Ruffage , Grist ) returns with another winner, this time centered on fruit. The tone of the book is smart, engaged, and give-me-something-good. After a forceful and wide-ranging introduction about farming practices, market forces, production, and food waste, she opens with an 80-page baker's toolkit. This collection of recipes includes cakes, cookies, breads, curds, creams, and more. A lack of abundant illustrations makes it read more like a preface than the rich collection of foundations it is. Part two brings the focus to individual fruits. Berens begins by detailing how to select and store fruit and recognize ripeness,then she offers pairs of recipes, one savory, one sweet, based on a variety of preparation methods including (depending on the fruit) raw, roasted, grilled, poached, stewed, and baked. There are also notes on preserving each fruit in a variety of ways. While not vegetarian, the book skews that way. Among the recipes are baked ricotta with black-pepper raspberries,grape custard pie,cashew cauliflower with ground-cherry glaze and toum,and pear, bacon, and onion tart. VERDICT Berens is a cookbook superstar, and her innovative way of creating books, and talking about and sharing food, is a pleasure to read. --Neal WyattCopyright 2023 Library Journal, LLC Used with permission. "

Language: English

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UID:

Format: 464 Seiten , Illustrationen , 24,6 cm

ISBN: 9781452169323

Content: Named a Best Cookbook for Spring 2019 by The New York Times and Bon AppetitRuffage: A Practical Guide to Vegetables is not your typical cookbook-it is a how-to-cook book of a variety of vegetables. Verfasser 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 ButterRuffage 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.

Note: Englisch

Language: English