It’s so much fun when the library receives a plethora of new cookbooks. The theme of Ruffage is that “ingredients can be repetitive, but meals need not be.” The book works through more than two dozen vegetables and offers recipes with variations using different techniques like braising, grilling and roasting. Two strong points of the book are the introductory chapter on stocking a pantry, and the fact that each recipe uses a limited amount of ingredients so that the cook isn’t frustrated by a long list of items to buy. Tonight, how about Grilled Peppers with Eggplant and Tomato over Couscous?
Available at the Prescott Campus Library.