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

269 Pages·2014·5.86 MB·English

by  Laura B. Russell

Copyright © 2014 by Laura B. Russell
Photographs copyright © 2014 by Sang An All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of
Random House LLC, a Penguin Random House Company New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC
Library of Congress Cataloging-in-Publication Data Russell, Laura B.
Brassicas: cooking the world’s healthiest vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Laura B. Russell. — First edition.
pages cm
Includes bibliographical references and index. 1. Cooking (Vegetables) 2. Brassica. I. Title.
TX801.R87 2014
641.6’5—dc23
2013031277
Hardcover ISBN: 978-1-60774-571-6
eBook ISBN: 978-1-60774572-3
Food Styling by George Dolese
v3.1
For William and Audrey
Having children who appreciate good food is a dream come true. I love fielding your requests for
homemade waffles on weekdays and even your eleventh-hour calls for braised rabbit or lamb ragù. Now,
if you would only eat more brassicas …

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