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

Title
Brassicas : cooking the world's healthiest vegetables : kale, cauliflower, broccoli, Brussels sprouts and more / Laura B. Russell ; photography by Sang An.
Author
Russell, Laura B.
Publication
Berkeley : Ten Speed Press, [2014]

Items in the Library & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFE 14-4080Schwarzman Building - Main Reading Room 315

Details

Additional Authors
An, Sang
Description
viii, 167 pages : color illustrations; 24 cm
Genre/Form
Cookbooks.
Bibliography (note)
  • Includes bibliographical references (page 163) and index.
Contents
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, Tatsoi -- Root Brassicas and Kohlrabi : Radish, Turnip, Rutabaga, Horseradish, and Kohlrabi -- Brassicas and Your Health -- Special Diets.
Call Number
JFE 14-4080
ISBN
  • 9781607745716 (hbk.)
  • 1607745712 (hbk.)
LCCN
2013031277
OCLC
855491779
Author
Russell, Laura B., author.
Title
Brassicas : cooking the world's healthiest vegetables : kale, cauliflower, broccoli, Brussels sprouts and more / Laura B. Russell ; photography by Sang An.
Publisher
Berkeley : Ten Speed Press, [2014]
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (page 163) and index.
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.
Added Author
An, Sang, illustrator.
Research Call Number
JFE 14-4080
View in Legacy Catalog