Ruffage: A Practical Guide to Vegetables (Vegetarian Cookbook, Vegetable Cookbook, Best Vegetarian Cookbooks)

A Practical Guide to Vegetables

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Pub Date 23 Apr 2019 | Archive Date 23 Feb 2019

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Description

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.

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.

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...


A Note From the Publisher

Please note: this file is too large to download to Kindle via Netgalley. We apologize for the inconvenience.

Please note: this file is too large to download to Kindle via Netgalley. We apologize for the inconvenience.


Advance Praise

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

• Peperonata with Poached Eggs and Paprika Potatoes

• Poached Radishes with White Wine, Chicken Stock and Butter

• Tomato Panzanella with Corn Cucumbers and Herbs

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...


Available Editions

EDITION Other Format
ISBN 9781452169323
PRICE $35.00 (USD)

Average rating from 28 members


Featured Reviews

This book contains lots of beautiful pictures and really interesting ways to prepare vegetables. It seems like a good book to find creative ways to eat healthily. I didn't try any of the recipes, but many of them sound like something I'd like to try. It is a helpful book for anyone who wants to incorporate more vegetables into their diet without getting bored of them.

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This book is not a usual cookbook as it is said in the description. It looks more like a encyclopedia about how to cook vegetables. Indeed, vegetables are focused on in an alphabetical order, which is great when looking for a quick advice on how to cook a specific vegetable. This is so much like how it works when you buy some vegetables and do not know what to do for dinner with it. I think this is quick a great idea for everyday lunchs!

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This is a cookbook I will be purchasing because it has everything I want in a cookbook. The first part is all about what the author consistently uses and why. There is information about what to keep on hand if you intend to make recipes in the book, such as there are a lot of dishes made with herbs. It also explains what foods work better for substitutes or in what type of meal. The recipes are organized by the type of vegetable instead of the type of course, which I think is perfect. Each one starts off with tips for that specific vegetable. The recipe instructions are clear and concise, which is a big deal for me. The recipes also include variations. The photos are beautiful and make me hungry! I am very interested in making many of the recipes in this book.

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The focus of this book is how to select, store and prepare vegetables using a variety of cooking techniques. The book begins with a glossary and then a discussion of suggested pantry items. (Unfortunately the glossary did not explain to me why the author chose to title the book “Ruffage” rather than “Roughage”. The only place I could find the word ruffage was in an urban dictionary.) The recipes are not specifically vegan or vegetarian, but many of them are for side dishes that do not include any meat or fish. Each chapter of the book covers a different vegetable (or group of related vegetables), arranged alphabetically and ranging from asparagus to turnips. The chapter begins with an essay about the vegetable, followed by some purchase/storage guidance. Next there is one recipe representing each cooking technique (raw, roasted, braised, etc.). Several variations are described after each recipe. There are only one or two photographs of the dishes in most of the chapters. The recipes seemed pretty easy to follow and didn’t have uncommon or hard to find ingredients.

This might be a good cookbook for people who like to read cookbooks, rather than just cook from them, because of the essays in each chapter. I’ve been a vegetarian for about 30 years, so I don’t think I need to own this book. But for someone who wants to add variety to their vegetable preparation this would be a good choice.

I received a free copy of this book from the publisher.

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It's wonderful having access to mouth-watering illustrations of creative food recipes, especially, that of the roughage category. I've heard on more than one occasion: "We eat with our eyes." Truer words have never been spoken.
When it comes to the culinary art of preparing vegetables, I've always searched for creative ways to further enhance their flavor to my awaiting taste buds. It's great having that access right in the palm of my hands. To your health.

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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. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.

As someone who grew up in the Midwest area, in Minnesota on a farm, it was interesting to see how another Midwestern farmer prepared vegetables. This was a helpful guide that offers excellent vegetable food choices. One of the recipes is "Poached Radishes with White Wine, Chicken Stock and Butter." I never would have thought to poach radishes! I can't wait to try all of these new ideas from this cookbook.

Thanks to #NetGalley for the ARC of #Ruffage
Pub Date: 23 Apr 2019

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Ruffage starts basic, with lots of spice mixtures, sauces, and dressings to delight the palate. Then goes through an a-z listing of vegetable recipes with lots of entire meals - not just veggies or vegetarian stuff - and each veggie gets a preliminary section with how to buy, how to store, and any miscellany that might be relevant. Its a good mix of everything for both beginning cooks and seasoned(pardon the pun) veteran chefs.

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"Ruffage" is an in-depth ode to vegetables with hundreds of recipes to prepare them in all manners. Before even getting to the vegetables and recipes, the author walks you through common vegetable cut styles and pantry staples to support the recipes. For each vegetable in the cookbook, there are several variations for preparing them and also a bit of a primer on the vegetable. This cookbook could be a great foundational book for new cooks building their cooking skills and library. Once again, this publisher chose to include a large watermark across all pages of the e-ARC that made it very difficult to clearly read most pages and even consider making any of the recipes.

ARC provided by NetGalley in exchange for an honest review.

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Great Cookbook with lots of delicious receipts. Can't wait to try all of them. They are pretty easy to make and the images are yummy looking.

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Disclaimer: NetGallery provided me with a digital edition of this book in exchange for my fair and honest review.

I will absolutely be buying a print copy of this uniquely gorgeous cookbook. To call is simply a cookbook is probably not an accurate description. Berens brings heart to the writing by giving us stories about Jim Harrison, the writer, and his attitude about food. Berens also shares a beautiful story about adopting her mother's cast iron cookware, after her mother's death.

The recipes offer many unique ways to use seasonal veggies and escape the bland. Be warned...they are not all low fat, nor are they low taste. This is also not a primer for vegans. Many of the recipes include animal products.

The photography is rich and inviting.

I must buy a copy of this because some of the recipes had copyright markings over vital elements, which is certainly understandable. I am now dreaming of vegetables that really shine.

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I love the organization of this book. It would be especially useful for those who get CSA boxes throughout the year. The pictures are gorgeous, Chronicle Books always makes beautiful cook books, and the recipes are accessible for home cooks.

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This is a very substantial book with over 400 pages of vegetable recipes, information and a lot more. But it is not just a recipe book, this book present a full vegetable experience on how to buy, store, tips and prepare this food.
The book starts off with a glossary of terms, and believe you me, there are a few that were unfamiliar to me, then we proceed to a chapter on pantry items, which includes lots of information and variation on products such as oil, dairy, nuts and seeds, acidity and grit just to name a few.
The second chapter is all about vegetables, and with each introduction there is a information on "How to buy", "Store" and "Tips" - followed by lovely photos, recipes and variations on the recipe.
The vegetables are either grilled, roasted, pureed, blistered sautéed, marinated or raw to name a few techniques, there is even a confit. All the recipes look delicious, are simple to make and easy to follow.
This book is fabulous, one to just pick up and lose yourself in the information or to cook from the recipes and methods provided. Whichever way you choose this book will not disappoint.

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