UID:
kobvindex_ZLB34872133
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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URL:
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URL:
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