Brassicas Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More [A Cookbook]

by Russell, Laura B.; Katz, Rebecca

• ISBN13: 9781607745716
• ISBN10: 1607745712
• Format: Hardcover
• Copyright: 2014-04-08
• Publisher: Ten Speed Press

Summary

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.

The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.

Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits.

The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store.

For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

Author Biography

LAURA B. RUSSELL is the author of The Gluten-Free Asian Kitchen and IACP Food Writing Award winner. From 2008-2016, she wrote a monthly column called "Gluten Freedom", for the Oregonian's FoodDay. She continues to develop recipes and articles for many national publications, including Fine Cooking, Milk Street, Delicious Living, Edible Communities, Natural Health, and more. Visit her at LauraBRussell.com.

Table of Contents

Foreword
Introduction
Brassica Basics


Chapter One 
Kale

Chapter Two  
Cauliflower

Chapter Three  
Brussels Sprouts and Cabbage

Chapter Four  
Broccoli

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
Acknowledgments
Contributors
Selected Bibliography
Index