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Ruffage: Recipes and Stories Inspired by My Appalachian Home Hardcover – 23 Apr 2019


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Product details

  • Hardcover: 304 pages
  • Publisher: Chronicle Books (1 May 2019)
  • Language: English
  • ISBN-10: 1452169322
  • ISBN-13: 978-1452169323
  • Product Dimensions: 18.5 x 4.3 x 24.6 cm
  • Boxed-product Weight: 1.4 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 20,528 in Books (See Top 100 in Books)

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Review

"Abra Berens' cooking is influenced by her time as a farmer, which means that she has an instinct and techniques for what to do with tomatoes that are perfect, heavy orbs of juice, along with the ones that got picked a little hard by mistake. Hers is a smart way of cooking, a curious, thoughtful way of cooking, but most of all, a cooking of good spirit. Ruffage is a cookbook that's an idea book, a learning book, a live-with-you-in-the-kitchen book. I've dog-eared so many pages: creamed mozzarella, charred green beans and fat chunks of tomato drizzled with tuna mayo, mustard braised potatoes with chicken thighs. I mentioned the creamed mozzarella, right?" --Francis Lam, Host of The Splendid Table

"Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations. --Kim Severson, The New York Times (named one of the 12 Best Cookbooks of Spring 2019)

"[Ruffage] is a total classic in the making."--Christina Chaey, associate editor, Bon Appetit

"This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce."--MindBodyGreen (named one of the 10 Best Healthy Cookbooks to Buy This Spring

"Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber."--The Sun (UK)

"With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables."--Epoch Times

About the Author

Abra Berens is the cofounder of Bare Knuckle Farms in Northport, MI and the chef-in-residence at Glanor Farms. After working at the famed Zingerman's deli, Abra trained under Darina Allen at the Ballymaloe Cookery School in Ireland to hone her cooking craft and learn about sustainable foodways. Since leaving Ballymaloe, Abra has found herself working and learning under a slew of notable chefs, including Sky Gyngell, Roger Bowser, Sandra Holl, and, most notably, Paul Virant of Vie Restaurant in Western Springs, Illinois. She was the executive chef at Local Foods Chicago.

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Amazon.com: 4.9 out of 5 stars 16 reviews
I Do The Speed Limit
4.0 out of 5 starsDecent recipes, somewhat ingredient-laden flavors that mask rather than highlight the main vegetable
24 April 2019 - Published on Amazon.com
54 people found this helpful.
Darcy Borlas
5.0 out of 5 starsI joined a CSA?
25 April 2019 - Published on Amazon.com
Verified Purchase
16 people found this helpful.
kjcoday
5.0 out of 5 starsDelicious recipes, beautiful illustrations, wonderful story-telling!
24 April 2019 - Published on Amazon.com
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13 people found this helpful.
Djinn
5.0 out of 5 starsRuffage
3 May 2019 - Published on Amazon.com
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3 people found this helpful.
Laurie Deniz
5.0 out of 5 starsOne of my favorite cookbooks...
22 May 2019 - Published on Amazon.com
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