Abra Berens, Küchenchefin auf der Granor Farm, kreiert einfache, köstliche Gerichte, die den Mittleren Westen feiern. Ihr Kochbuch Ruffage konzentriert sich auf Gemüse – wie man es auswählt, lagert und zubereitet, und bietet Hunderte von Rezeptvariationen, um es leicht in Ihren täglichen Repertoire zu integrieren. Berens kombiniert ihre Liebe zu Michigan, das Kochen von frisch vom Feld geerntetem Gemüse und dessen gemeinsame Nutzung mit anderen an einem großen Tisch.
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.
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.
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