Ruffage Cookbook- A Practical Guide to Vegetables

$35.00

A how-to cook book spanning 29 types 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. You will never look at vegetables the same way again.

Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them.
With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them.

Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal.

Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy.
Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more

Notary Ceramics is a small, female owned business, focusing on handmade and small batch products. We do not offer refunds or exchanges. Cancellations may only be made within the first 30 minutes of purchasing.

If an item arrives damaged, please reach out and we will help remedy the situation.

Let us explain why. We are a small business, a very small business, that hand-makes many of our products in small batches, with a slightly experimental process that takes time. Our time is limited and we handle all aspects of our business ourselves.

We believe deeply in the quality of our products and know that our products are even better in real life than they appear online. We celebrate the small differences and characteristics of each of our pieces, but recognize that not everyone feels the same way. If you are reluctant to purchase something that you have yet to see in person, we think it's safe to say that if you're drawn to it online then you will not be disappointed when you receive the product in the mail. If you are set on one of the products, but want to be sure, please reach out ahead of time for more photos and details prior to purchasing.

Thank you for taking the time to read about our policy and our business. We hope it offers answers to your questions and improves your online shopping experience with us. As always, please kindly reach out if you have any lingering questions. We are here for you!

For more information contact us at orders@notaryceramics.com

**Custom/made to order pieces are non returnable as they are made just for you! All sales are final and not eligible for store credit.

We ship using the best shipping method for your specific destination. For all international orders we use DHL; for domestic orders we use UPS or USPS 2-day shipping.

Local pick up is available at our Portland, Oregon studio. Please visit our store during business hours to pick up your order. Due to the handmade nature of our pieces, all sales are considered final and we are unable to accept returns. If your order arrives damaged, please contact us at orders@notaryceramics.com

Ruffage Cookbook- A Practical Guide to Vegetables

Monk: Light and Shadow on the Philosopher's Path

$49.95

An evocative and personal chef monograph – and an ode to wood-fired cooking – from Japan's exciting emerging chef

monk is the story of Yoshihiro Imai's 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto. Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients – from foraged vegetables to herbs and flowers – that inspire his omakase-style menu, explains why cooking with fire is central to the restaurant, and traces the evolution of the unpretentious, innovative, and flavorful pizza for which he is now renowned globally.