Brassicas - - Cooking the World's Healthiest Vegetables Book Cover Brassicas - - Cooking the World's Healthiest Vegetables
Laura B. Russell
Ten Speed Press
Apr 8 2014

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.

I let out an audible gasp when I saw the title of this book. Someone who loves cruciferous vegetables as much as I do? Impossible, I thought. No one could possibly share my appreciation for all things green and kind of smelly. Fortunately, I was wrong – in Brassicas, Laura B. Russell has created the first volume of its kind, covering the full range of brassicas, from kale to cauliflower to radishes – and everything in-between.

The book first covers the basics of each cooking and preparation method, and is then divided into chapters by each type of vegetable.┬áIn this incredibly comprehensive guide to my most beloved vegetables, she also does away with the biggest mistakes associated with them almost immediately, “As we start cooking together, I will dispel the notion that brassicas must endure death-by-boiling–possibly the worst way to prepare them– or burial under a thick blanket of cheese.”, winning her even more points in my book.

If you know me, you know I dove headfirst into Chapter 4: Broccoli. A woman after my own heart, she opens up with the very simple Steam-Sauteed Broccoli, a quick broccoli preparation method for everyday. The highlight of the section for me was Lemony Broccoli Chop, a salad that would be a wonderful side but that is delicious enough to be a main dish.

Once through broccoli, I headed back for Chapter 2: Cauliflower and Chapter 3: Brussels Sprouts and Cabbage. Neither disappointed, and I can’t wait to try her Indian Potato and Cauliflower Curry.

While not a strictly vegetarian cookbook, it is certainly vegetable centric, and most recipes can be vegetarianized.

It’s about time a cookbook gave these oft-maligned vegetables their due credit. Highly recommended.

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