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*Starred Review* Brassicas is just another name for the vegetables many love to hate, from kale and broccoli to brussels sprouts and cauliflower. On the other hand, cutting-edge chefs are touting the flavors and varieties of these leafy greens, whether it’s kale chips as an appetizer or arugula pizza. There are ways at home, demonstrates Russell (The Gluten-Free Asian Kitchen, 2011), to turn farmstand produce into dishes that will entice even the pickiest to eat these good-for-you items. By not overemphasizing these vegetables’ healing and health properties (and, in fact, explaining possible health hazards, such as interactions with thyroid function and Warfarin), she wins almost immediate converts in her introduction, flavor profiles, washing and selection tips, and appropriate techniques. Then the delectable follow, with two or so pages dedicated to explaining types, preparation, and nutrition. Elegant photographs display the surprisingly attractive raw and finished products. The 80 recipes stay true to contemporary tastes and include spicy kale fried rice, Mexican pickled vegetables, cabbage confetti quinoa, bok choy and crystallized ginger Waldorf salad, and turnip and apple salsa. --Barbara Jacobs
“Cabbage family vegetables are nutritional powerhouses that are inexpensive and readily available. They are rich in phytonutrients that protect against cancer and other serious diseases. This book gives quick and simple recipes for turning brassicas into culinary delights. I recommend it highly.”
—Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and the author of True Food
“This is the book that will show you why brassicas are among your best friends in the kitchen. And when you see how gorgeous their portraits are, you’ll never look at cabbage or kale the same way again.”
—Deborah Madison, author of Vegetable Literacy
“Laura Russell’s inspired book dispels this often-maligned family of vegetables. Forget grandma’s simply boiled cabbage or overcooked cauliflower. I want to start with Charred Brussels Sprouts with Pancetta and Fig Glaze, and savor the Spanish Tortilla with Mustard Greens. What a gem of a book.”
—Diane Morgan, author of Roots
“Finally, a book that gives my favorite vegetables their due! Laura Russell shows that kale, cauliflower, broccoli, and Brussels sprouts deserve a starring role at the center of the plate. Laura’s pitch-perfect recipes—Roasted Broccolini with Winey Mushrooms, anyone?—stand to make a believer out of any cook who picks up this book.”
—Joe Yonan, author of Eat Your Vegetables
Beautiful photos and delish recipes! Bought one as a gift for my sister too! Great for gardeners or anyone wanting more creative recipes for veggies.Published 1 month ago by Michi
I was disappointed because the print is so small, hard to view recipes while preparing ingredients. I do love reading about all the veges and have learned a lot. Read morePublished 2 months ago by Bj
Just thought this would be a fun book to get but I have learned a lot.Published 3 months ago by nancy martin
Loved every recipe I've tried so far. In fact, last night was kale and sweet potatoes, and even the fussy ones who wouldn't touch kale really loved this one. Read morePublished 5 months ago by AnnieMo
Very well organized, and the recipes look good, but there is a paucity of illustrations. Many of the illustrations are full page, which is really unnecessary, and there is a lot of... Read morePublished 6 months ago by Lester C. Scafidi
This is an excellent cookbook. Originally I found this book in my local library and tried some of the recipes. Read morePublished 6 months ago by Max B.
This is one of the best cookbooks for these vegetables ever written. What is a Brassica? It is Kale, Broccoli, Radish, Turnips etc. Each is given a section in the book. Read morePublished 7 months ago by Martha Jones