Kindle Price: $8.99

Save $14.01 (61%)

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by [Russell, Laura B.]
Kindle App Ad

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

4.6 out of 5 stars 84 customer reviews

See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
$8.99

Length: 176 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
  • Due to its large file size, this book may take longer to download

Best Books of the Month
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.


Editorial Reviews

From Booklist

*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

Review

“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



Product details

  • File Size: 16047 KB
  • Print Length: 176 pages
  • Publisher: Ten Speed Press (April 8, 2014)
  • Publication Date: April 8, 2014
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B00FUZR08K
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #319,358 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • Would you like to tell us about a lower price?


Customer reviews

Rated by customers interested in
Cookbooks
4.7 out of 5 stars
4.7 out of 5 stars
Gardening & Horticulture
4.7 out of 5 stars
4.7 out of 5 stars
Sports Books
4.7 out of 5 stars
4.7 out of 5 stars

Top customer reviews

on May 13, 2014
Format: Hardcover|Verified Purchase
0Comment| 5 people found this helpful. Was this review helpful to you?YesNoReport abuse
on January 22, 2016
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on April 22, 2014
Format: Hardcover|Verified Purchase
0Comment| 3 people found this helpful. Was this review helpful to you?YesNoReport abuse
on May 26, 2014
Format: Hardcover|Verified Purchase
0Comment| 4 people found this helpful. Was this review helpful to you?YesNoReport abuse
on April 23, 2014
Format: Hardcover|Verified Purchase
0Comment| 4 people found this helpful. Was this review helpful to you?YesNoReport abuse
Format: Hardcover
11 comment| 60 people found this helpful. Was this review helpful to you?YesNoReport abuse

Most recent customer reviews

Set up an Amazon Giveaway

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More