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6 Beaverton Cooking and Food- Fruits and Vegetables
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Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More


Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More Cover


Synopses & Reviews

Publisher Comments:

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 sauté, 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.

About the Author

Laura B. Russell is the author of The Gluten-Free Asian Kitchen as well as the blog, Notes from a Gluten-Free Kitchen. Her newspaper column, "Gluten Freedom", appears monthly in the FoodDay section of the Oregonian. Laura frequently contributes articles to many local and national magazines, including Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. She is a culinary advisor to The Heart's Kitchen (theheartskitchen.com), an organization collaborating with Oregon Health and Sciences University to improve nutrition of moms-to-be and consequently benefitting the long-term health of their children.

Table of Contents



Brassica Basics

Chapter One 


Chapter Two  


Chapter Three  

Brussels Sprouts and Cabbage

Chapter Four  


Chapter Five 

Leafy Brassicas

Collard Greens, Mustard Greens,

Broccoli Rabe, Arugula, and Cress

Chapter Six  

Asian Brassicas

Bok Choy, Chinese Broccoli,

Mizuna, Napa Cabbage, and Tatsoi

Chapter Seven  

Root Brassicas

and Kohlrabi

Radish, Turnip, Rutabaga, Horseradish, Wasabi, and Kohlrabi

Brassicas and Your Health: Special Issues

Special Diets



Selected Bibliography


Product Details

Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Russell, Laura B.
Katz, Rebecca
Ten Speed Press
Cooking and Food-Special Diets
Edition Description:
Trade paper
Publication Date:
9.31 x 7.42 x 0.77 in 1.56 lb

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Featured Titles » General

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More New Hardcover
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Product details 176 pages Ten Speed Press - English 9781607745716 Reviews:
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