1 online resource
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-- Provided by publisher.
Cover; Title; Dedication; Copyright; CONTENTS; INTRODUCTION; HOW TO USE THIS BOOK; GLOSSARY OF TERMS; general vocabulary; techniques; cutting techniques/phrases (from thick to thin); PART 1 strong pantry; OILS; ACIDITY; SPICES AND SEASONINGS; HERBS; GRAINS; BEANS; PASTA; GRITS; BREAD; DAIRY; DRIED FRUIT; NUTS AND SEEDS; PRESERVED AND TINNED FISH; CONDIMENTS; PART 2 vegetables and how I cook them; asparagus; pan roasted: asparagus stalks w/anchovycaper butter and fresh herbs; grilled: asparagus w/smoked whitefish, pea shoots, and mushrooms
Raw: salad of asparagus, arugula, egg, and radish w/mustard vinaigrettebeets; steam roasted: beets w/smoked whitefish, sour cream, and dill; puréed: beet-dressed pasta w/golden raisins and poppy seeds; broccoli; raw: broccoli salad w/warm bacon vinaigrette, sunflower seeds, and dried cherries; oven roasted: broccoli w/melty cheese and chili oil; quick steamed: bright green broccoli w/seared whitefish and lemon butter; cabbage; raw: shaved cabbage salad w/chili oil, cilantro, and charred melon; roasted/grilled: seared duck breast w/brown sugar-vinegar cabbage, roasted potatoes, and herb salad
Carrotsraw: carrot salad w/yogurt, pickled raisins, and pistachios; oven roasted: carrots w/spicy apricot jam, mint, and almonds; cauliflower; raw: shaved cauliflower salad w/smoked whitefish mayo, lemon, radicchio, and herbs; oven roasted: cauliflower w/roasted tomatoes, parsley, and bread crumbs; puréed: cauliflower purée topped w/seared pork cutlet; celery and celery root; raw: celery root salad w/lentils and bagna cauda; puréed: celery root purée topped w/seared chicken thigh and green salad; raw: celery stalk salad w/grapes, apples, goat cheese, and pecans; braised: braised stalk celery
Corngrilled: grilled corn on the cob w/parmesan butter; roasted: corn kernel salad w/soybeans, cherry tomatoes, and basil; puréed: cream-less corn w/sautéed greens and seared salmon; cucumbers; raw: cucumber salad w/cherry tomatoes, parsley oil, and cottage cheese; blistered: cucumber w/cumin yogurt and parsley; eggplant; braised: stewy eggplant and tomato coddled eggs; oven roasted: crispy eggplant w/fresh mozzarella, tomatoes, pickled raisins, and mint; puréed: smoky eggplant pasta w/ pounded walnut relish, mozzarella, and basil; fennel
Raw: shaved fennel salad w/apricots, chili oil, parsley, mint, and lamb chopsbraised: braised fennel; garlic; raw: grilled pork chops w/garlic and kale relish; sautéed: garlic and spinach pasta; confit: garlic confit; confit: garlic marinated white beans w/celery and parsley salad; green beans; pan roasted: blistered green beans w/tomatoes, pounded walnuts, and raw summer squash; grilled: charred green beans w/crispy chickpeas and curry yogurt; braised: green beans w/tomatoes, lentils, and onions; greens, delicate: arugula, leaf lettuce, head lettuce, spinach, baby bok choy
Online resource; title from PDF title page (EBSCO, viewed January 14, 2019).
Engelman, Lucy, illustrator.
OverDrive, Inc., distributor.
Print version: Berens, Abra. Ruffage : A Practical Guide to Vegetables. La Vergne : Chronicle Books LLC, ©2019 9781452169323
9781452169378 (electronic bk.)
1452169373 (electronic bk.)
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