- Hardcover: 176 pages
- Publisher: Ten Speed Press (8 April 2014)
- Language: English
- ISBN-10: 1607745712
- ISBN-13: 978-1607745716
- Product Dimensions: 19.5 x 2 x 23.6 cm
- Average Customer Review: Be the first to review this item
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Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More Hardcover – 8 Apr 2014
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“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
About the Author
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.See all Product description
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Most helpful customer reviews on Amazon.com
Laura Russell’s Brassicas book has completely transformed the way I cook and my family eats. Not only do we have about ten new vegetables that we now eat on a regular basis (kohlrabi, mizuna, tatsoi, turnips, collard greens, etc), but the brassica dish is the highlight of the meal. More often than not, our meals include a delicious brassica recipe from Laura Russell’s book, served along a simple piece of fish, steak, or chicken. Because the vegetables are so delicious, we are eating a lot more of them. I would estimate that we eat twice as many servings of vegetables/day than before we discovered this book.
Some of my family’s favorite recipes include the Kale chips, the Kale and Sweet Potato Sauté, Tatsoi and Blueberry Salad, Grilled Baby Bok Choy with Miso Butter, and the Boke Bowl Cauliflower and Brussels Sprout Salad with Thai Vinaigrette. (It is hard to just pick out a few recipes – I love them all so far).
I also enjoy the way the book is written. Laura Russell does a great job of pointing out what can be prepared ahead, what substitutions can be made, and what can be served with the dish. A lot of the recipes can be partially prepared ahead of time and then the last steps can be done quickly right before serving. I’ve found this helpful because I’m often driving my kids from activities right before dinner.
some of they recipes have become family favorites - namely the cauliflower with mint, peppers and pine nuts, or the green olive and caper sauce that accompanies another cauliflower recipe but which could be used with any number of veggies or even pasta or meat
If this cookbook doesn't get you eating something green at least twice a day, nothing will!
I had 7 servings of veggies + fruits today! Three were luscious leafy greens (kale, spinach, & kale again!), which I might have eaten once or twice a week in the past.
My husband (hates new things!) and may be more difficult to get to try new flavors than my kids!
Everyone has eaten every recipe I've cooked from this book & has actually started asking if something new came "from Laura'"? The directions for cooking new veggies are explicit. It's possible to jump in at any chapter (even if you've never bought some of these before!) and actually succeed the first time! I've even gotten adventurous enough to add a TX twist to some of our new favorites!
Thus far we enjoyed:
Kale & broccoli more than ever before - every recipe has been great &
I know Laura's cooking techniques have improved the presentation of these old favorites!
Roasting & sauté instructions got me out of the "steam it" rut I fell into - esp. w/ broccoli
Kale sauté w/ sweet potatoes - delicious
Kale veggie wraps
Lemon broccoli 'chop' salad w/ chickpeas!
Broccoli frittata - breakfast heaven- also awesome w/ asparagus
Collard greens w/ fried eggs
And for the first time I've bought & made:
***Winey mushrooms w/ broccolini
***Cauliflower - roasted, "riced" & au gratin
***grilled Baby Bok Choy w/ miso-butter ( I added mini bell peppers & cashews )
I'm working up my bravery to buy other greens, turnips, & Brussels sprouts for the first time in my life (!)