Ruffage: a Practical Guide to Vegetables

Vegetable-forward is the way we eat now and Ruffage is the cookbook that promises to truly change the way we eat vegetables.

The 100 straightforward, informed recipes, each with three or more variations, provides endlessly delicious inspiration. Organised into 20 short chapters by vegetable, including a good balance of vegetables that are best used fresh and in-season (asparagus, peas) and those that store well during those long Midwestern winters (potatoes, celery root), as well as a comprehensive-but-accessible pantry chapter, this is the vegetable book from the middle of the country that both new and seasoned cooks everywhere can turn to again and again.

ISBN 9781452169323

464 pages, 241 x 178 mm