Ruffage: a practical guide to vegetables: 100+ recipes and 230+ variations

Description

In this insightful and enchanting cookbook, new flavors, textures, techniques, and ways to enjoy all the vegetables you want to eat are revealed by chef and former farmer Abra Berens. Not only a terrific resource, with more than 300 recipes written in Berens' uniquely succinct style, the book also presents evocative storytelling to open each chapter, and photography that conveys the seasons and rugged beauty of Michigan farm country--;Berens cooks her way through vegetables, A to Z. Whether it's pan roasted, grilled, puréed or raw, she takes readers from asparagus to turnips and rutabaga, sharing creative preparation techniques and flavor combinations. Berens evens shares information on what to look for in a vegetable, how to store them, and encouragement to improvise new combinations of your own. -- Adapted from introduction.;Introduction -- Strong pantry. Oils ; Acidity ; Spices and seasonings ; Herbs ; Grains ; Beans ; Pasta ; Grits ; Bread ; Dairy ; Dried fruit ; Nuts and seeds ; Preserved and tinned fish ; Condiments -- Vegetables and how I cook them. Asparagus ; Beets ; Broccoli ; Cabbage ; Carrots ; Cauliflower ; Celery and celery root ; Corn ; Cucumbers ; Eggplant ; Fennel ; Garlic ; Green beans ; Greens, delicate: arugula, leaf lettuce, head lettuce, spinach, baby bok choy ; Greens, hearty: chard, collards, kale, radicchio and other chicories ; Kohlrabi ; Leeks ; Onions ; Parsnips ; Peas ; Peppers, sweet ; Potatoes ; Radishes ; Ramps ; Squash, summer ; Squash, winter ; Sunchokes ; Tomatoes ; Turnips and rutabaga. Introduction -- Strong pantry. Oils Acidity Spices and seasonings Herbs Grains Beans Pasta Grits Bread Dairy Dried fruit Nuts and seeds Preserved and tinned fish Condiments -- Vegetables and how I cook them. Asparagus Beets Broccoli Cabbage Carrots Cauliflower Celery and celery root Corn Cucumbers Eggplant Fennel Garlic Green beans Greens, delicate: arugula, leaf lettuce, head lettuce, spinach, baby bok choy Greens, hearty: chard, collards, kale, radicchio and other chicories Kohlrabi Leeks Onions Parsnips Peas Peppers, sweet Potatoes Radishes Ramps Squash, summer Squash, winter Sunchokes Tomatoes Turnips and rutabaga.