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

by Berens, Abra,

Format: Print Book 2019
Availability: Available at 3 Libraries 3 of 8 copies
Available (3)
Location Collection Call #
Cooper-Siegel Community Library Cookbooks CKY 641.59 BER
Location  Cooper-Siegel Community Library
Collection  Cookbooks
Call Number  CKY 641.59 BER
Dormont Public Library Non-Fiction NEW 641.59 B45
Location  Dormont Public Library
Collection  Non-Fiction
Call Number  NEW 641.59 B45
Sewickley Public Library Nonfiction 641.5973 BER 2019
Location  Sewickley Public Library
Collection  Nonfiction
Call Number  641.5973 BER 2019
Unavailable (5)
Location Collection Status
Cooper-Siegel Community Library - Sharpsburg New Arrivals IN TRANSIT
Location  Cooper-Siegel Community Library - Sharpsburg
Collection  New Arrivals
Mt. Lebanon Public Library Non-Fiction ON HOLDSHELF
Location  Mt. Lebanon Public Library
Collection  Non-Fiction
Northland Public Library Nonfiction CHECKED OUT
Location  Northland Public Library
Collection  Nonfiction
Pleasant Hills Public Library Nonfiction IN TRANSIT
Location  Pleasant Hills Public Library
Collection  Nonfiction
Wilkinsburg Public Library Nonfiction CHECKED OUT
Location  Wilkinsburg Public Library
Collection  Nonfiction
2020 James Beard Award Nominee - Best Cookbooks - Vegetable-Forward Cooking

Named a Best Cookbook for Spring 2019 byThe New York Times andBon Appetit

A how-to cook book spanning 29 types 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 youwant 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. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan ofPlenty More,Six Seasons,Where Cooking Begins, orOn Vegetables, you'll loveRuffage.

Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. 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. Mouthwatering 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 Butter, and much more.
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.

Additional Information
Subjects Cooking, American -- Midwestern style.
Farm produce -- Michigan.
Cooking (Vegetables)
Publisher San Francisco :2019
Other Titles Roughage
Contributors Berger, E. E., photographer.
Engelman, Lucy, illustrator.
Language English
Notes Includes index.
Description 464 pages : illustrations (chiefly color) ; 25 cm
ISBN 9781452169323
Other Classic View