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Brassicas by Laura B. Russell
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Brassicas by Laura B. Russell
Hardcover $23.00
Apr 08, 2014 | ISBN 9781607745716

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Product Details


“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

“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

“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

Table Of Contents

Brassica Basics

Chapter One 

Chapter Two  

Chapter Three  
Brussels Sprouts and Cabbage

Chapter Four  

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
Selected Bibliography

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