Abra Berens, cheffe de Granor Farm, élabore des plats simples et délicieux qui célèbrent le Midwest. Son livre de cuisine, Ruffage, se concentre sur les légumes : comment les sélectionner, les conserver et les préparer, offrant des centaines de variations de recettes pour les intégrer facilement à votre répertoire quotidien. Berens allie son amour pour le Michigan, la cuisine des légumes fraîchement sortis de terre et leur partage avec d'autres autour d'une grande table.
First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor.
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-- Provided by publisher
Grains are the easiest, healthiest, and most exciting stars on your table! GRIST is the only grain and legume cookbook you need, with substantial reference information and more than 300 inspired and approachable recipes and variations. It's full of good writing, wonderful, simple recipes, and beautiful photography and illustration.