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Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More, by Laura B. Russell
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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.
- Sales Rank: #33446 in Books
- Published on: 2014-04-08
- Released on: 2014-04-08
- Original language: English
- Number of items: 1
- Dimensions: 9.31" h x .77" w x 7.69" l, .81 pounds
- Binding: Hardcover
- 176 pages
Most helpful customer reviews
33 of 33 people found the following review helpful.
Transformative!
By LBF
I consider myself a pretty good home cook. However, my idea of a good meal was an elaborate main course with the vegetable dish as an after thought. My family of four would eat the green beans or salad I served because they had to and because they knew it was good for them, but it wasn’t a highlight of our meal. We had a pretty limited repertoire of vegetables that I served and my family would eat.
Laura Russell’s Brassicas book has completely transformed the way I cook and my family eats. Not only do we have about ten new vegetables that we now eat on a regular basis (kohlrabi, mizuna, tatsoi, turnips, collard greens, etc), but the brassica dish is the highlight of the meal. More often than not, our meals include a delicious brassica recipe from Laura Russell’s book, served along a simple piece of fish, steak, or chicken. Because the vegetables are so delicious, we are eating a lot more of them. I would estimate that we eat twice as many servings of vegetables/day than before we discovered this book.
Some of my family’s favorite recipes include the Kale chips, the Kale and Sweet Potato Sauté, Tatsoi and Blueberry Salad, Grilled Baby Bok Choy with Miso Butter, and the Boke Bowl Cauliflower and Brussels Sprout Salad with Thai Vinaigrette. (It is hard to just pick out a few recipes – I love them all so far).
I also enjoy the way the book is written. Laura Russell does a great job of pointing out what can be prepared ahead, what substitutions can be made, and what can be served with the dish. A lot of the recipes can be partially prepared ahead of time and then the last steps can be done quickly right before serving. I’ve found this helpful because I’m often driving my kids from activities right before dinner.
4 of 4 people found the following review helpful.
Best Cookbook for Vegetables!
By Max B.
This is an excellent cookbook. Originally I found this book in my local library and tried some of the recipes. After trying a few of the recipes I was hooked and purchased a copy to own. The book is well written and the photographs are beautiful. The recipes are simple and straight forward. The most wonderful thing about this book is that it has allowed me to try vegetables that before now I would never have even considered preparing at home. I have prepared over half of the recipes since my initial purchase and intend to cook them all. I love this book and have gifted copies to friends and family.
5 of 5 people found the following review helpful.
Inspirational!
By Amazon Customer
We bought this book a little over a month ago because we are trying to eat a better variety of vegetables.
If this cookbook doesn't get you eating something green at least twice a day, nothing will!
I had 7 servings of veggies + fruits today! Three were luscious leafy greens (kale, spinach, & kale again!), which I might have eaten once or twice a week in the past.
My husband (hates new things!) and may be more difficult to get to try new flavors than my kids!
Everyone has eaten every recipe I've cooked from this book & has actually started asking if something new came "from Laura'"? The directions for cooking new veggies are explicit. It's possible to jump in at any chapter (even if you've never bought some of these before!) and actually succeed the first time! I've even gotten adventurous enough to add a TX twist to some of our new favorites!
Thus far we enjoyed:
Kale & broccoli more than ever before - every recipe has been great &
I know Laura's cooking techniques have improved the presentation of these old favorites!
Roasting & sauté instructions got me out of the "steam it" rut I fell into - esp. w/ broccoli
Kale sauté w/ sweet potatoes - delicious
Kale veggie wraps
Lemon broccoli 'chop' salad w/ chickpeas!
Broccoli frittata - breakfast heaven- also awesome w/ asparagus
Collard greens w/ fried eggs
And for the first time I've bought & made:
***Winey mushrooms w/ broccolini
***Cauliflower - roasted, "riced" & au gratin
***grilled Baby Bok Choy w/ miso-butter ( I added mini bell peppers & cashews )
I'm working up my bravery to buy other greens, turnips, & Brussels sprouts for the first time in my life (!)
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