About this item
A cookbook showcasing recipes for the most popular of the worlds 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 veganFor a long time brassicas had a mixed reputation While a small group of people staunchly adored them most Americans were not as fond of the vegetables formerly known as cruciferous who doesnt remember a plate of stinky boiled cabbage or President Bushs condemnation of broccoli But in recent years a transformation has occurred Kale has taken the world by storm and theres hardly a restaurant left that doesnt have cauliflower on the menu The rising popularity of brassicas is not only due to their extraordinary health benefits and superfood status but also the realization that they can taste delicious when properly prepared Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese When roasted Brussels sprouts reveal an inherent sweetness Watercress and arugula add a delightful peppery punch to salads Caramelizing cauliflower in the saut pan brings out its best attributes Celebrating natural flavors rather than masking them Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.
About the Author
Laura B. Russell is the former associate editor of Food & Wine cookbooks, the "Gluten Freedom" columnist for the Oregonian, and a frequent contributor to Prevention magazine. She has followed a gluten-free diet since 2007. Visit www.laurabrussell.com.
