Carrying cookbooks wasn't something we were sure we would do, but when Abra Berens contacted me about her book, I knew instantly it was a must to have here. Abra worked for Zingerman's while in college and later ended up heading north to begin Bareknuckle Farm in Northport, Michigan here in Leelanau County. As a chef she brought her knowledge to farming and farming brought her knowledge as a chef. She now is based in Three Oaks, Michigan working at Granor Farms and I am endless inspired by who she is and the work she does. Her concept of experiential dining and approaching fresh food with new eyes but with simple concepts and real knowledge is also how we believe we eat healthier and more locally. So I am so happy to offer a limited supply of her books to you here. As someone who has influenced the culture of Northern Michigan food systems she belongs amongst our makers here. The book was not only written by Berens but styled and produced by other Michigan locals. A truly Michigan inspired cookbook. We hope you find her book as informational and inspiring as we have.
From Chronicle Books:
Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit
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 reference.