Reviews
"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) -- -|9781452169323|, "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-- Library Journal (starred 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 -- -, "With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables." --Epoch Times -- -, "The delightfully unexpected combination of textures, flavors and colors is genius, and reinforces one quote from Berens that concisely sums up her philosophy: "There's always another way to eat a carrot." --Atlanta Journal Constitution, "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) -- -, "The delightfully unexpected combination of textures, flavors and colors is genius, and reinforces one quote from Berens that concisely sums up her philosophy: "There's always another way to eat a carrot." --Atlanta Journal Constitution -- -, "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-- Library Journal (starred 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, "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, 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)|9781452169323|, "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), "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 -- -, "With a farmer's wisdom and chef's creativity, Abra Berens will change the way you look at everyday vegetables." --Epoch Times
