Book
Brassicas : cooking the world's healthiest vegetables : kale, cauliflower, broccoli, brussels sprouts and more / Laura B. Russell ; photography by Sang An. --
Record details
- ISBN: 1607745712
- ISBN: 9781607745716
- Physical Description: viii, 167 p. : col. ill.
- Edition: 1st ed. --
- Publisher: Berkeley : Ten Speed Press, c2014.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. 163), Internet addresses and index. |
| Immediate Source of Acquisition Note: | LSC 26.95 |
Search for related items by subject
| Subject: | Cooking (Vegetables) Brassica. Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.65 Rus | 31681002592822 | NONFIC | Available | - |
- Baker & Taylor
Provides dozens of recipes for the most popular healthy cruciferous vegetables, offering a variety of options for gluten-free, dairy-free, vegetarian and vegan diets while explaining how to enhance their natural flavors without the use of masking ingredients. 10,000 first printing. - Baker & Taylor
"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"-- - Baker & Taylor
Provides recipes for the most popular healthy cruciferous vegetables, offering options for gluten-free, dairy-free, vegetarian, and vegan diets while explaining how to enhance their natural flavors without using masking ingredients. - Random House, Inc.
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.
The eighty inventive, flavorful recipes presented in Brassicas play to each vegetableâs strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.
Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetablesâ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits.
The beauty of these âsuperfoodsâ is on full display in Brassicas; exquisite photographs of brassica varieties in their raw formsâroots, stems, leaves, flowers, and budsâcan be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmersâ market or grocery store.
For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhousesâfrom the commonplace kale to the more adventurous bok choy or mizunaâin your everyday meals.
