The cover of the cookbook Ruffage

Ruffage: A Practical Guide to Vegetables

We are loving this cookbook for breathing new life into our vegetable recipes. For each vegetable, there are 2-3 main methods for preparing the produce, plus multiple variations per method. So if you want to make cauliflower puree but don’t have the pork cutlet to go with it, you can try the browned butter and orange zest version with salmon, or the cheesy version with chard and roasted tomato. Gift this one to the cook who loves to cook seasonally, and wants some new ideas for using their produce.