Ruffage: A Practical Guide to Vegetables Tapa dura - 2019

Author Abra Berens--chef, farmer, Midwesterner--shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want 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.

Chronicle Books. Used - Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

UsedVeryGood. Ships Within 24 Hours M-F- Satisfaction Guaranteed! Has a publisher overstock mark. Item is in Good Condition. Clean Copy With Light Amount of Wear.

Chronicle Books, 2019-04-23. Hardcover. Used: Good.

Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; This cookbook is 100 main recipes and endless variations that marries the style and inspiration of Gjelina with the scope and reference of Vegetable Literacy from an exciting, smart point of view.

Chronicle Books, April 2019. Hardcover . 9 Custom HB.

Chronicle Books, 2019-04-23. Hardcover. New.

Chronicle Books, 2019-04-23. Hardcover. Like New.

Chronicle Books, 2019-04-23. Hardcover. Used:Good.

Chronicle Books. New. New Chronicle Books, 2019-04-23 New Ruffage: A Practical Guide to Vegetables is not your typical cookbook-it is a how-to-cook book of a variety 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 you want 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 referenceTreasure trove of 300 recipes Spanning 29 types of vegetables-from asparagus to zucchini-each chapter opens with an homage to the ingredients and variations on how to prepare them 140 photographs show off not only the finished dishes, but also the vegetables and farms behind themVegetables as a side or a main 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 Some bound-to-be… Leer más