Bibliograph

Brassicas, cooking the world's healthiest vegetables : kale, cauliflower, broccoli, brussels sprouts and more, Laura B. Russell ; photography by Sang An

Type

Label

Brassicas, cooking the world's healthiest vegetables : kale, cauliflower, broccoli, brussels sprouts and more, Laura B. Russell ; photography by Sang An

Language

eng

Bibliography note

Includes bibliographical references (page 163) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Brassicas

Nature of contents

bibliography

Oclc number

855491779

Responsibility statement

Laura B. Russell ; photography by Sang An

Sub title

cooking the world's healthiest vegetables : kale, cauliflower, broccoli, brussels sprouts and more

Summary

"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 brussels sprouts 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, brassicas reveal an inherent sweetness. In a fresh salad or saute, they add a delightful peppery punch. 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"--, Provided by publisher

Table Of Contents

Foreword -- Introduction -- Brassica Basics -- Kale -- Cauliflower -- Brussels Sprout and Cabbage -- Broccoli -- Leafy Brassicas : Collard Greens, Mustard Greens, Broccoli Rabe, Arugula, Cress -- Asian Brassicas : Bok Choy, Chinese Broccoli, Mizuna, Napa Cabbage, and Tatsoi -- Root Brassicas and Kohlrabi : Radish, Turnip, Rutabaga, Horseradish, wasabi, and Kohlrabi -- Brassicas and Your Health -- Special Diets

Classification

Creator