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Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More [A Cookbook]
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About Brassicas: Cooking The World's Healthiest
Product Description A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have cauliflower on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, Brussels sprouts reveal an inherent sweetness. Watercress and arugula add a delightful peppery punch to salads. Caramelizing cauliflower in the sauté pan brings out its best attributes. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption. From Booklist *Starred Review* Brassicas is just another name for the vegetables many love to hate, from kale and broccoli to brussels sprouts and cauliflower. On the other hand, cutting-edge chefs are touting the flavors and varieties of these leafy greens, whether it’s kale chips as an appetizer or arugula pizza. There are ways at home, demonstrates Russell (The Gluten-Free Asian Kitchen, 2011), to turn farmstand produce into dishes that will entice even the pickiest to eat these good-for-you items. By not overemphasizing these vegetables’ healing and health properties (and, in fact, explaining possible health hazards, such as interactions with thyroid function and Warfarin), she wins almost immediate converts in her introduction, flavor profiles, washing and selection tips, and appropriate techniques. Then the delectable follow, with two or so pages dedicated to explaining types, preparation, and nutrition. Elegant photographs display the surprisingly attractive raw and finished products. The 80 recipes stay true to contemporary tastes and include spicy kale fried rice, Mexican pickled vegetables, cabbage confetti quinoa, bok choy and crystallized ginger Waldorf salad, and turnip and apple salsa. --Barbara Jacobs Review “This is the book that will show you why brassicas are among your best friends in the kitchen. And when you see how gorgeous their portraits are, you’ll never look at cabbage or kale the same way again.” —Deborah Madison, author of Vegetable Literacy “Cabbage family vegetables are nutritional powerhouses that are inexpensive and readily available. They are rich in phytonutrients that protect against cancer and other serious diseases. This book gives quick and simple recipes for turning brassicas into culinary delights. I recommend it highly.” —Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and the author of True Food “Laura Russell’s inspired book dispels this often-maligned family of vegetables. Forget grandma’s simply boiled cabbage or overcooked cauliflower. I want to start with Charred Brussels Sprouts with Pancetta and Fig Glaze, and savor the Spanish Tortilla with Mustard Greens. What a gem of a book.” —Diane Morgan, author of Roots “Finally, a book that gives my favorite vegetables their due! Laura Russell shows that kale, cauliflower, broccoli, and Brussels sprouts deserve a starring role at the center of the plate. Laura’s pitch-perfect recipes—Roasted Broccolini with Winey Mushrooms, anyone?—stand to make a believer out of any cook who p
