Ebook: Ruffage

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;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--