Brassicas : cooking the world's healthiest vegetables : kale, cauliflower, broccoli, Brussels sprouts and more
(Book)
Author
Published
Berkeley : Ten Speed Press, [2014].
Format
Book
Edition
First edition.
ISBN
9781607745716 (hbk.), 1607745712 (hbk.)
Physical Desc
viii, 167 pages : color illustrations ; 24 cm
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Chatham Borough-Chatham Township Library - Adult Nonfiction | 641.65 RUS | Available |
Hunterdon County Library Headquarters - Adult Nonfiction | 641.65 | Checked Out |
Montville Township Library - Adult Nonfiction - Cookbooks | COOKBOOKS 641.65 RUSSELL | Available |
Morris County Library - Adult Nonfiction | 641.65 RUS | Available |
Mountainside Public Library - Adult Nonfiction | 641.65 RUS | Available |
More Details
Published
Berkeley : Ten Speed Press, [2014].
Edition
First edition.
Language
English
ISBN
9781607745716 (hbk.), 1607745712 (hbk.)
Notes
Bibliography
Includes bibliographical references (page 163) and index.
Description
"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. For 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 doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have Brussels sprouts 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, brassicas reveal an inherent sweetness. In a fresh salad or saute, they add a delightful peppery punch. 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"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Russell, L. B. (2014). Brassicas: cooking the world's healthiest vegetables : kale, cauliflower, broccoli, Brussels sprouts and more (First edition.). Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Russell, Laura B. 2014. Brassicas: Cooking the World's Healthiest Vegetables : Kale, Cauliflower, Broccoli, Brussels Sprouts and More. Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Russell, Laura B. Brassicas: Cooking the World's Healthiest Vegetables : Kale, Cauliflower, Broccoli, Brussels Sprouts and More Ten Speed Press, 2014.
MLA Citation, 9th Edition (style guide)Russell, Laura B. Brassicas: Cooking the World's Healthiest Vegetables : Kale, Cauliflower, Broccoli, Brussels Sprouts and More First edition., Ten Speed Press, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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