"A cookbook that celebrates vegetables. Vegetables get their due in this stunning volume from chef Abra Berens of Granor Farm in West Michigan. Ruffage divides and conquers a bounty of 29 Great Lakes-grown greens and roots with accessible recipes ranging from hearty kohlrabi potato gratin to poached radishes with roasted chicken and celery salad. This is the cookbook for someone with a big Midwest vegetable garden or that person who simply worships carrot season." - Brenna Houck