What do you think?
Rate this book
Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
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 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 sauté 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.
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 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 sauté 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.
176 pages, Hardcover
First published January 1, 2014
About the author
Laura B. Russell
3 books1 followerLaura Russell is a food writer and recipe developer based in Portland, Oregon. She is the author of Brassicas (Ten Speed Press) and The Gluten-Free Asian Kitchen as well as a FoodDay columnist for the Oregonian.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 38 reviews
February 14, 2018
I don't think I learned a ton from this - I have a lot of the basic recipes in my head already, and some of the more new-to-me ones I could tell wouldn't be to my taste. But i love the way it is organized, with each veggie getting a small variety of preparations and each one being easily adaptable for tastes and available ingredients. Everything is gluten-free and there are plenty of options for other food restrictions, so it's definitely worth picking up if you need a veggie dish that will work for a few different diets. The parmesan Brussels sprouts and cauliflower with pickled peppers were nice twists on my usual "just roast the heck out of it" approach.
January 17, 2014
I will be honest. I have always loved my vegetables. Whether they are raw, sautéed, baked, or fried, I can eat them any time, any day. So when I had the opportunity to preview Brassicas Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More I was excited.
There are so many recipes. Some that are variations on recipes that I already make and then there are others that I would have never thought to make. Each of the recipes are clear and easy to follow. Though it is my cooking process to read a recipe more than once, in this book I grasped the how to’s of the recipes on the first read. Also, from a design perspective, the layout of the book has enough white space so that the recipes aren’t crowded and the fonts are easy to read. Not to mention that the images of the fresh vegetables were so vibrant.
Lemony Kale Shreds with Salty CheeseAs one of my tester recipes I tried the Lemony Kale Shreds with Salty Cheese. It has quickly become a lunch staple for me. Since I love all things that are lemony this was a natural recipe for me to test out. It is simple to make and has a nice twang from the lemon which balances the saltiness of the feta. I love the flavors and up until now, I have never had kale unless it was cooked in oil with garlic. Something new! Now that is a sign of a good cookbook.
There are other great recipes in this book that will make a you love your veggies.
There are so many recipes. Some that are variations on recipes that I already make and then there are others that I would have never thought to make. Each of the recipes are clear and easy to follow. Though it is my cooking process to read a recipe more than once, in this book I grasped the how to’s of the recipes on the first read. Also, from a design perspective, the layout of the book has enough white space so that the recipes aren’t crowded and the fonts are easy to read. Not to mention that the images of the fresh vegetables were so vibrant.
Lemony Kale Shreds with Salty CheeseAs one of my tester recipes I tried the Lemony Kale Shreds with Salty Cheese. It has quickly become a lunch staple for me. Since I love all things that are lemony this was a natural recipe for me to test out. It is simple to make and has a nice twang from the lemon which balances the saltiness of the feta. I love the flavors and up until now, I have never had kale unless it was cooked in oil with garlic. Something new! Now that is a sign of a good cookbook.
There are other great recipes in this book that will make a you love your veggies.
November 7, 2014
This book is fabulous if you want to learn about and cook brassicas. I've tried many of the recipes, and they range from soups to salads to side dishes,appetizers, and main dishes. Many of the recipes are unique such as roasted cauliflower with pickled peppers and fresh mint or kale egg muffins, Italian chinese cabbage soup...
In addition to fine recipes, the book contains detailed nutritional analysis on each item and recommendations for storage. In today's -- eat your kale world-- this book is essential for adding these healthy vegetables into your daily regimen. And the illustrations in this book are glorious.
A useful and true celebration of brassicas!
Highly recommended.
In addition to fine recipes, the book contains detailed nutritional analysis on each item and recommendations for storage. In today's -- eat your kale world-- this book is essential for adding these healthy vegetables into your daily regimen. And the illustrations in this book are glorious.
A useful and true celebration of brassicas!
Highly recommended.
December 3, 2014
My new favorite cookbook.
September 3, 2014
Super healthy easily prepared recipes for cancer fighting greens!
It's hard to think of leafy greens as sexy or romantic and broccoli and cauliflower - forget it! But you'll quickly change your opinion of these vegetables when you begin to read Laura B. Russell's amazing cookbook, Brassicas. Now, I cheated a bit with that statement as how could le petit chou - or Brussels Sprouts not seem a bit sexy when given its French name (also an affectionate appellation). But in truth, this family of vegetables, the Brassicas, has had a bum rap. Jokes are made about Presidents who don't like broccoli, smelly cabbage, and, in truth, when these vegetables are not prepared well, they can be less than appealing.
However the subtitle of Russell's book, "Cooking the world's healthiest vegetables," says it all. Yes. there is nothing sexier or more romantic than preparing foods for your loved ones that help fight cancer. Yes, they're "rich in phytochemicals that act as anticarcinogenics, anti-inflammitories, and promote liver detoxification." (p. vii, from the foreward by Rebecca Katz.)
Russell has carefully selected recipes and ingredients that, for the most part, can be found at your grocery store. However if you have a farmers' market you love to attend, so much the better. But if you don't, there's no worry as these greens are usually uniformly available.
I'll admit like many other Americans I've been seduced by kale over the past few years. This was a vegetable my mother grew forever, but I never enjoyed very much. Well, until I had the kale salad at an Italian eatery in Rhinebeck. I fell in love with this vegetable and soon made weekly trips to this "in spot," braving crowds that included Uma Thurman among other Hudson Valley celebs, in order to have this simple salad with of kale, currants, shaved parmesan, and toasted pignola. Putting Google to work, I was able to find a recipe to recreate this recipe at home (no more crowds and a budget savings, which is always positive). And kale quickly became one of my fave go-to vegetables. I didn't have any idea of the health benefits, but just loved the taste and texture of this formerly undervalued green.
Now, however, I've become much more aware of the health benefits of including this vegetable family in my diet, so was quite happy to have the chance to review Russell's Brassicas. Of course the first recipes I checked for were the ones for kale and I can't wait to make the Lemony Kale Shreds with Salty Cheese salad - that not only looks delicious by incredibly easy to prepare with lemon juice, salt, pepper, olive oil, mustard, and feta. I'm also planning to make up some of the kale pesto and the roasted kale chips. I've made both before, but these recipes offer slightly different preparation instructions. The Kale and Sweet Potato Sauté sounds like a dish that will be on my fall and winter menu for years to come - and could not be a healthier combination of foods. The soup and stew recipes also are enticing and seem perfect hearty fare for a winters day.
The one vegetable in this family that I personally avoid is cauliflower. My mother could only entice me to eat it when she covered it with bread crumbs and baked it with a touch of butter. (I was a very strange child). Otherwise, I usually avoid eating it. But this cookbook is tempting me to once again try this odd vegetable that Russell notes is under appreciated. I can't wait to prepare the Creamy Cauliflower Gratin (from the photo it looks like a very healthy alternative to mac and cheese). The Indian Potato and Cauliflower Curry offers the only other example of a cauliflower dish I actually have enjoyed and I am super delighted to be able to recreate it at home now with this recipe. I'll also try Russell's Cauliflower Rice, a low-carb simple alternative to rice.
As you could guess, Brussels Sprouts are one of my all time favorite vegetables that I usually prepare with lemon juice, maple syrup, walnut oil, and walnuts. A super simple and usually pretty tasty side dish. My repertoire will increase this fall with the assorted recipes included here. I can't wait to taste the Roasted Brussels Sprouts with the Parmesan Crust and Charred Brussels Sprouts with Pancetta and Fig Glaze (finally finding a use for the fig jam I was gifted!), among others. The other chou, cabbage, is well represented as well and the photo of the Five-Spice Red Cabbage Salad has put that recipe at the top of the list to try now. Russell asks if you're looking for a ridiculously easy side dish - and who isn't? Her Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette hits the mark and is a way of preparing cabbage I've never tried before.
Unlike the former President, I've always liked broccoli. One of my mother's favorite cookbooks was the Enchanted Broccoli Forest and, in truth, I've always imagined broccoli as little trees. Which makes me wonder if when I was a toddler I was encouraged to eat "trees," but as I don't recall, I'll just smile at the possibility. I always, always feel guilty throwing out the broccoli stalk, that's why the Kohlrabi and Broccoli Stalk Slaw is on now on my recipe list for this week. The Broccoli and Pepper Jack Frittata looks like the perfect addition for a brunch dish.
Well, I could just go on and on as this cookbook features recipe sections for leafy brassicas, Asian brassicas, and root brassicas and kohlrabi. Suffice it to say these are equally compelling to consider and will find their way to my table soon. At the conclusion of the book there is a brief health warning about consuming large quantities of raw brassicas if you have thyroid issues as they may interfere with thyroid hormone levels. However the physician, Samantha Brody, notes that cooked brassicas are not a problem, so if this is a consideration, there is also an easy solution.
I’ve already thinking of a gift list for this cookbook as I know several friends who'll probably enjoy it - not only for health reasons, but because they love to cook. So it's quite easy to see that I rate it quite highly and do encourage you to add it to your cookbook shelf.
I received this book from Blogging for Books and NetGalley for this review.
It's hard to think of leafy greens as sexy or romantic and broccoli and cauliflower - forget it! But you'll quickly change your opinion of these vegetables when you begin to read Laura B. Russell's amazing cookbook, Brassicas. Now, I cheated a bit with that statement as how could le petit chou - or Brussels Sprouts not seem a bit sexy when given its French name (also an affectionate appellation). But in truth, this family of vegetables, the Brassicas, has had a bum rap. Jokes are made about Presidents who don't like broccoli, smelly cabbage, and, in truth, when these vegetables are not prepared well, they can be less than appealing.
However the subtitle of Russell's book, "Cooking the world's healthiest vegetables," says it all. Yes. there is nothing sexier or more romantic than preparing foods for your loved ones that help fight cancer. Yes, they're "rich in phytochemicals that act as anticarcinogenics, anti-inflammitories, and promote liver detoxification." (p. vii, from the foreward by Rebecca Katz.)
Russell has carefully selected recipes and ingredients that, for the most part, can be found at your grocery store. However if you have a farmers' market you love to attend, so much the better. But if you don't, there's no worry as these greens are usually uniformly available.
I'll admit like many other Americans I've been seduced by kale over the past few years. This was a vegetable my mother grew forever, but I never enjoyed very much. Well, until I had the kale salad at an Italian eatery in Rhinebeck. I fell in love with this vegetable and soon made weekly trips to this "in spot," braving crowds that included Uma Thurman among other Hudson Valley celebs, in order to have this simple salad with of kale, currants, shaved parmesan, and toasted pignola. Putting Google to work, I was able to find a recipe to recreate this recipe at home (no more crowds and a budget savings, which is always positive). And kale quickly became one of my fave go-to vegetables. I didn't have any idea of the health benefits, but just loved the taste and texture of this formerly undervalued green.
Now, however, I've become much more aware of the health benefits of including this vegetable family in my diet, so was quite happy to have the chance to review Russell's Brassicas. Of course the first recipes I checked for were the ones for kale and I can't wait to make the Lemony Kale Shreds with Salty Cheese salad - that not only looks delicious by incredibly easy to prepare with lemon juice, salt, pepper, olive oil, mustard, and feta. I'm also planning to make up some of the kale pesto and the roasted kale chips. I've made both before, but these recipes offer slightly different preparation instructions. The Kale and Sweet Potato Sauté sounds like a dish that will be on my fall and winter menu for years to come - and could not be a healthier combination of foods. The soup and stew recipes also are enticing and seem perfect hearty fare for a winters day.
The one vegetable in this family that I personally avoid is cauliflower. My mother could only entice me to eat it when she covered it with bread crumbs and baked it with a touch of butter. (I was a very strange child). Otherwise, I usually avoid eating it. But this cookbook is tempting me to once again try this odd vegetable that Russell notes is under appreciated. I can't wait to prepare the Creamy Cauliflower Gratin (from the photo it looks like a very healthy alternative to mac and cheese). The Indian Potato and Cauliflower Curry offers the only other example of a cauliflower dish I actually have enjoyed and I am super delighted to be able to recreate it at home now with this recipe. I'll also try Russell's Cauliflower Rice, a low-carb simple alternative to rice.
As you could guess, Brussels Sprouts are one of my all time favorite vegetables that I usually prepare with lemon juice, maple syrup, walnut oil, and walnuts. A super simple and usually pretty tasty side dish. My repertoire will increase this fall with the assorted recipes included here. I can't wait to taste the Roasted Brussels Sprouts with the Parmesan Crust and Charred Brussels Sprouts with Pancetta and Fig Glaze (finally finding a use for the fig jam I was gifted!), among others. The other chou, cabbage, is well represented as well and the photo of the Five-Spice Red Cabbage Salad has put that recipe at the top of the list to try now. Russell asks if you're looking for a ridiculously easy side dish - and who isn't? Her Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette hits the mark and is a way of preparing cabbage I've never tried before.
Unlike the former President, I've always liked broccoli. One of my mother's favorite cookbooks was the Enchanted Broccoli Forest and, in truth, I've always imagined broccoli as little trees. Which makes me wonder if when I was a toddler I was encouraged to eat "trees," but as I don't recall, I'll just smile at the possibility. I always, always feel guilty throwing out the broccoli stalk, that's why the Kohlrabi and Broccoli Stalk Slaw is on now on my recipe list for this week. The Broccoli and Pepper Jack Frittata looks like the perfect addition for a brunch dish.
Well, I could just go on and on as this cookbook features recipe sections for leafy brassicas, Asian brassicas, and root brassicas and kohlrabi. Suffice it to say these are equally compelling to consider and will find their way to my table soon. At the conclusion of the book there is a brief health warning about consuming large quantities of raw brassicas if you have thyroid issues as they may interfere with thyroid hormone levels. However the physician, Samantha Brody, notes that cooked brassicas are not a problem, so if this is a consideration, there is also an easy solution.
I’ve already thinking of a gift list for this cookbook as I know several friends who'll probably enjoy it - not only for health reasons, but because they love to cook. So it's quite easy to see that I rate it quite highly and do encourage you to add it to your cookbook shelf.
I received this book from Blogging for Books and NetGalley for this review.
June 21, 2022
We grow and eat a lot of plants in this family of plants, so I was looking for new methods of preparing them. The author touched on some things we already do, but there were no new recipes I was interested in trying.
Read
June 23, 2022I want to buy this book! Everything in it sounds so delicious and easy! I felt like this book really helps you get to know the vegetables and how to be creative with them. I will buy this book and start cooking from it!
January 8, 2018
I'm a health-oriented, plant-based cook. Too many of these recipes were meaty and high-fat for me.
October 22, 2018
Many recipes easy to add to kitchen routine.
March 23, 2019
I adore oddly specific cookbooks because I know I’ll find some truly unique recipes and brand new ideas for the featured ingredients. This one had a slew of tasty options that I’ll be happy to try.
October 4, 2021
Hummus with cauliflower, Soba noodles with watercress and mustard green with caramelized sweet onions were some of the recipes that stood out for me.
July 9, 2015
I’m thankful for a review copy of a book that allowed me to learn about Brassicas veggies and change my view of vegetable altogether. This author has opened up a whole new world of veggies to me and my family that are wonderful for your body, and with a few techniques and knowledge under my belt, will become frequent visitors to my dinner table.
The author explains, Brassicas belong to the family of plants known as Brassacaenearly every part of the plant within this sprawling botanical clan is used for food: roots (radishes), stem buds (Brussel sprouts), sprouts, and seeds (mustard).
Sadly, brassicas as a whole have an unwarranted reputation for having strong flavors and smells. Yes, some of them can overwhelm any other vegetable in the kitchen.
When I was growing up veggies were boiled or steamed to death; leaving them pale in color, mushy and undesirable. The author not only includes nutritional information but other important information about how to pick veggies, prepare and serve them for maximum taste and nutrition. I learned so much.
The author created a Flavor Profile chart of all these veggies which I found helpful under the heading, Cooking the Worlds healthiest veggies: Kale, Cauliflower, Broccoli, Brussel, sprouts and more. There are 8 or so different veggies in each category. The list veggies under their different flavors: mild, stronger, peppery, and pungent.
The next section is, Taming the Beast: Turning bold flavors into tasty dishes. The author states; The first rule when cooking boldly flavored veggies is never to equate the words strong or bitter with unpleasant. When properly handled, these flavors will add excitement to your plate rather than overwhelm their neighbors. You just need to plan. Here are my three go-to strategies: balance find a counter point to balance the flavors, match bold with bold, or add heat. : 1. Balance creating the correct blend for the best taste. 2. Bold on Bold. Sometimes the best way to compliment assertive flavors is to stand right up to them, and create bold on bold flavor. 3. Heat mellows harsh edges. The author had another helpful chart it has a list of Universal Pairing: Brassicas Best Friends! Helping readers implement her three strategies.
The next section was beneficial to be too. It was called Selection, Storage Prep-tips. This part talks about how to pick out veggies, how to store them in order to keep them vibrant and what you need to do to prepare them for a tasty meal.
How to Wash you Greens was next. The author instructs readers on how important this step is for flavor and your health. She states that brassicas veggies have more dirt that needs to be washed away before eating.
Another helpful section, Techniques to make Brassicas Shine. Here the author discusses different ways to bring out the best flavor for each veggie; making them shine by using different methods of cooking. Example roasted, sautéed, stir-fried, grilled, moist-hearty cooking, wilting, pickled and raw.
I tried four recipes in this book Broccoli & Pepper Jack Frittata, Chaired Brussels, Spicy Kale Fried Rice and Caldo Verde. My family really liked them all. They loved the Caldo Verde so much it was all gone by the end of our meal. My oldest son said, Mom this is amazing!
The recipes had easy to find ingredients, clear instructions that helped me get yummy results. It was great to see my family eat their veggies and not complain about it. This hard back book had beautiful color pictures throughout. At the end the author talked about, Brassicas and your health; Special Issues and Special Diets. Which included Gluten Free diets.
I highly recommend this cook book filled with great information and yummy recipes; your family will love. It’s for the experienced cook and a newbie like me. You'll feel great about them eating their veggies and watching them enjoying something so healthy!
Disclosure of Material Connection: #AD sponsored by publisher.
I received a complimentary copy of this book from Blogging for Books program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
The author explains, Brassicas belong to the family of plants known as Brassacaenearly every part of the plant within this sprawling botanical clan is used for food: roots (radishes), stem buds (Brussel sprouts), sprouts, and seeds (mustard).
Sadly, brassicas as a whole have an unwarranted reputation for having strong flavors and smells. Yes, some of them can overwhelm any other vegetable in the kitchen.
When I was growing up veggies were boiled or steamed to death; leaving them pale in color, mushy and undesirable. The author not only includes nutritional information but other important information about how to pick veggies, prepare and serve them for maximum taste and nutrition. I learned so much.
The author created a Flavor Profile chart of all these veggies which I found helpful under the heading, Cooking the Worlds healthiest veggies: Kale, Cauliflower, Broccoli, Brussel, sprouts and more. There are 8 or so different veggies in each category. The list veggies under their different flavors: mild, stronger, peppery, and pungent.
The next section is, Taming the Beast: Turning bold flavors into tasty dishes. The author states; The first rule when cooking boldly flavored veggies is never to equate the words strong or bitter with unpleasant. When properly handled, these flavors will add excitement to your plate rather than overwhelm their neighbors. You just need to plan. Here are my three go-to strategies: balance find a counter point to balance the flavors, match bold with bold, or add heat. : 1. Balance creating the correct blend for the best taste. 2. Bold on Bold. Sometimes the best way to compliment assertive flavors is to stand right up to them, and create bold on bold flavor. 3. Heat mellows harsh edges. The author had another helpful chart it has a list of Universal Pairing: Brassicas Best Friends! Helping readers implement her three strategies.
The next section was beneficial to be too. It was called Selection, Storage Prep-tips. This part talks about how to pick out veggies, how to store them in order to keep them vibrant and what you need to do to prepare them for a tasty meal.
How to Wash you Greens was next. The author instructs readers on how important this step is for flavor and your health. She states that brassicas veggies have more dirt that needs to be washed away before eating.
Another helpful section, Techniques to make Brassicas Shine. Here the author discusses different ways to bring out the best flavor for each veggie; making them shine by using different methods of cooking. Example roasted, sautéed, stir-fried, grilled, moist-hearty cooking, wilting, pickled and raw.
I tried four recipes in this book Broccoli & Pepper Jack Frittata, Chaired Brussels, Spicy Kale Fried Rice and Caldo Verde. My family really liked them all. They loved the Caldo Verde so much it was all gone by the end of our meal. My oldest son said, Mom this is amazing!
The recipes had easy to find ingredients, clear instructions that helped me get yummy results. It was great to see my family eat their veggies and not complain about it. This hard back book had beautiful color pictures throughout. At the end the author talked about, Brassicas and your health; Special Issues and Special Diets. Which included Gluten Free diets.
I highly recommend this cook book filled with great information and yummy recipes; your family will love. It’s for the experienced cook and a newbie like me. You'll feel great about them eating their veggies and watching them enjoying something so healthy!
Disclosure of Material Connection: #AD sponsored by publisher.
I received a complimentary copy of this book from Blogging for Books program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
December 27, 2014
Early this year I was researching what the different traits of various fruits and veggies. This project took a few days and I ended up with vast list of foods that and the associated nutrients and also which foods were considered "cleansing foods". Top on the list for cleansing foods were cruciferous veggies - that is what brassicas are. Doing a quick online search I discovered that cruciferous vegetables are vegetables from the family named brassicaceae. What types of veggies are considered brassicas? Leafy and crunchy foods like Kale, Brussel Sprouts, Broccoli, Cauliflower, Bok Choy, Cabbage, etc.
Brassicas deep dives into eating a diet rich in cruciferous vegatables. Early in the book the author breaks down various brassicas into the following flavor profiles: Mild, Stronger, Peppery, Pungent. The author then covers quite a bit on food preparation, cooking techniques and seasoning before moving into recipes.
The recipes are varied and unique. I am not vegan or vegetarian but this book does offer enough variety where it seems much less difficult to move in this direction. I normally follow recipe books for ideas but do not follow exactly. I do look forward to trying a few of these however - the dishes are so different, colorful and tasty looking.
If there is one thing I would change in this book it would be to include more photos - although there are many pictures, but not every recipe includes a photo. I find it extremely helpful when each recipe is accompanied by a photo so that was a small disappointment, especially as many of the veggies used are uncommon.
In addition to the variety of recipes included, another thing I love about the book is a table at the back of the book before the index. This table lists each recipe with a checklist that indicates whether or not the recipe is vegan or vegetarian (or neither) or if it is dairy free, gluten free, soy free, etc. For those on a restricted diet, this would be very helpful.
This recipe book is unique and will appeal to many!
Disclosure: I received a free early advance reader copy for review purposes. I was not required to write a review nor was I required to write a positive review.
Brassicas deep dives into eating a diet rich in cruciferous vegatables. Early in the book the author breaks down various brassicas into the following flavor profiles: Mild, Stronger, Peppery, Pungent. The author then covers quite a bit on food preparation, cooking techniques and seasoning before moving into recipes.
The recipes are varied and unique. I am not vegan or vegetarian but this book does offer enough variety where it seems much less difficult to move in this direction. I normally follow recipe books for ideas but do not follow exactly. I do look forward to trying a few of these however - the dishes are so different, colorful and tasty looking.
If there is one thing I would change in this book it would be to include more photos - although there are many pictures, but not every recipe includes a photo. I find it extremely helpful when each recipe is accompanied by a photo so that was a small disappointment, especially as many of the veggies used are uncommon.
In addition to the variety of recipes included, another thing I love about the book is a table at the back of the book before the index. This table lists each recipe with a checklist that indicates whether or not the recipe is vegan or vegetarian (or neither) or if it is dairy free, gluten free, soy free, etc. For those on a restricted diet, this would be very helpful.
This recipe book is unique and will appeal to many!
Disclosure: I received a free early advance reader copy for review purposes. I was not required to write a review nor was I required to write a positive review.
July 23, 2014
For ethical and health reasons, my wife and I eat vegetarian/pescatarian. We’re always looking for new cookbooks—especially those that can help us turn simple greens into multi-flavored deliverers of deliciousness. Whether or not you’re working your way to a vegetarian diet, Laura B. Russell’s Brassicas is a great cookbook to place on your shelf of basic cooking references.
Brassicas is actually more than a cookbook. It’s a reference guide to a wide range of vegetables packed with nutrients and phytochemicals galore. The book begins by defining brassicas (you may be more familiar with their other name: cruciferous vegetables) and giving basic info about preparation, storing, and developing your own ability to improvise in the kitchen using these veggies. The subsequent chapters focus on particular types of brassicas—kale, cauliflower, Brussels sprouts and cabbage—and begin with general tips for cooking with these veggies.
Then there are the recipes. Some of them are very basic and won’t be necessary for experienced cooks, but there are lots of interesting/unusual ones as well. Earlier this week I made Brassica‘s grilled baby bok choy with miso butter for our dinner. I’m used to grilling many fruits and vegetables, but had never thought of grilling leafy greens like bok choy. The mix of flavors and textures was a delight: soft, wilted leaves, crisp stems, crunchy charred bits, all topped off by the sour-salty tang of miso. The directions were absolutely clear, making prep and cooking easy.
I’ve got a long list of other recipes I want to try soon: Brussels sprout leaves with lemony yogurt dressing (which also involves fresh mint and pistachios); five-spice red cabbage salad; roasted broccolini with winey mushrooms, and watcress salad with ginger carrot dressing, to name a few.
Not every recipe is accompanied by a photo, but the photos that are included are beautiful—the sort of thing I call “food porn” because of the way it gets me salivating. The reference sections also include useful line drawings illustrating prep techniques. This is a great book to help you on your way to a better (and delicious-er) diet.
Brassicas is actually more than a cookbook. It’s a reference guide to a wide range of vegetables packed with nutrients and phytochemicals galore. The book begins by defining brassicas (you may be more familiar with their other name: cruciferous vegetables) and giving basic info about preparation, storing, and developing your own ability to improvise in the kitchen using these veggies. The subsequent chapters focus on particular types of brassicas—kale, cauliflower, Brussels sprouts and cabbage—and begin with general tips for cooking with these veggies.
Then there are the recipes. Some of them are very basic and won’t be necessary for experienced cooks, but there are lots of interesting/unusual ones as well. Earlier this week I made Brassica‘s grilled baby bok choy with miso butter for our dinner. I’m used to grilling many fruits and vegetables, but had never thought of grilling leafy greens like bok choy. The mix of flavors and textures was a delight: soft, wilted leaves, crisp stems, crunchy charred bits, all topped off by the sour-salty tang of miso. The directions were absolutely clear, making prep and cooking easy.
I’ve got a long list of other recipes I want to try soon: Brussels sprout leaves with lemony yogurt dressing (which also involves fresh mint and pistachios); five-spice red cabbage salad; roasted broccolini with winey mushrooms, and watcress salad with ginger carrot dressing, to name a few.
Not every recipe is accompanied by a photo, but the photos that are included are beautiful—the sort of thing I call “food porn” because of the way it gets me salivating. The reference sections also include useful line drawings illustrating prep techniques. This is a great book to help you on your way to a better (and delicious-er) diet.
July 20, 2014
Raise your hand if you're 100% certain that you have more than enough greens in your diet.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.
February 20, 2017
I wish there were more main dish recipes here.
April 18, 2014
Brassicas are any plant within the mustard family including broccoli, cauliflower, cabbages and Brussels sprouts. "Ounce for ounce brassicas contain more healing properties than any other branch of food." This cookbook delivers tasty ways to serve up these nutritionally packed foods.
In the introduction there are a variety of cooking tips for plants in this family, including which plants have mild, bold or peppery tastes, how to pair them with other ingredients and how to prepare them for cooking.
The recipe sections of this book are categorized by type of plant: Kale, Cauliflower, Brussels Sprouts and Cabbage, Broccoli, Leafy Brassicas, Asian Brassicas and Root Brassicas and Kohlrabi. Since some of these plants are just starting to come into season in my area, I loaded up at the farmers market and tried out some recipes. I love cauliflower, and it really is underrated. I tried out the super simple Roman Cauliflower Saute with olive oil, garlic, salt, pepper and cheese. This was very simple, quick and tasty. Brussels sprouts are another favorite of mine. The Brussels Sprouts with Parmesean Crust is very similar to how I usually prepare sprouts, with the addition of white wine vinegar which turned out well. There are a lot of different things to do with broccoli, so I tried out the Lemony Broccoli Chop, which is sort of like a slaw. It was definitely a different flavor palate than I am used to, very Mediterranean, but good.
Overall, this is a good collection of fairly simple recipes to spice up your cruciferous vegetables. If you are looking for something different to do with your broccoli and sprouts, or if you would like to eat healthier but tastier, you should check out Brassicas.
This book was received for free in return for an honest review.
In the introduction there are a variety of cooking tips for plants in this family, including which plants have mild, bold or peppery tastes, how to pair them with other ingredients and how to prepare them for cooking.
The recipe sections of this book are categorized by type of plant: Kale, Cauliflower, Brussels Sprouts and Cabbage, Broccoli, Leafy Brassicas, Asian Brassicas and Root Brassicas and Kohlrabi. Since some of these plants are just starting to come into season in my area, I loaded up at the farmers market and tried out some recipes. I love cauliflower, and it really is underrated. I tried out the super simple Roman Cauliflower Saute with olive oil, garlic, salt, pepper and cheese. This was very simple, quick and tasty. Brussels sprouts are another favorite of mine. The Brussels Sprouts with Parmesean Crust is very similar to how I usually prepare sprouts, with the addition of white wine vinegar which turned out well. There are a lot of different things to do with broccoli, so I tried out the Lemony Broccoli Chop, which is sort of like a slaw. It was definitely a different flavor palate than I am used to, very Mediterranean, but good.
Overall, this is a good collection of fairly simple recipes to spice up your cruciferous vegetables. If you are looking for something different to do with your broccoli and sprouts, or if you would like to eat healthier but tastier, you should check out Brassicas.
This book was received for free in return for an honest review.
June 20, 2014
Title: Brassicas Cooking the World's Healthiest Vegetables - Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Author: Laura B Russell
Publisher: Ten Speed Press
Published: 4-8-2014
ISBN: 9781607745716
E-Book: B00FUZR08K
Pages: 176
Genre: Food & Wine
Tags: Cookbooks, Special Diets, Gluten Free, Vegetables & Vegetarian
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
As most of my family will tell you I do enjoy a great steak, fried chicken, even a juicy pork chop, but they will also tell you I gravitate to the vegetables on the table first. There are few I will not eat if prepared well and have a good flavor. Although I must admit I too had to venture out of my normal comfort zone and try a few new vegetables and found I actually liked them. One of them is Kohlrabi the other Rutabaga, even though I have had it before it was not an experience I wanted to repeat, my family shamed me into trying it a least one more time. I was won over with the Roasted Rutabagas With Rosemary And Thyme. Delicious does not begin to describe how great it was.
With many added extras Brassicas is a cookbook that needs to be added to any cook's library looking for some new ways to tempt your picky eaters from trying to hide their vegetables and eat them instead.
Author: Laura B Russell
Publisher: Ten Speed Press
Published: 4-8-2014
ISBN: 9781607745716
E-Book: B00FUZR08K
Pages: 176
Genre: Food & Wine
Tags: Cookbooks, Special Diets, Gluten Free, Vegetables & Vegetarian
Overall Rating: Great
Reviewed For: NetGalley
Reviewer: DelAnne
As most of my family will tell you I do enjoy a great steak, fried chicken, even a juicy pork chop, but they will also tell you I gravitate to the vegetables on the table first. There are few I will not eat if prepared well and have a good flavor. Although I must admit I too had to venture out of my normal comfort zone and try a few new vegetables and found I actually liked them. One of them is Kohlrabi the other Rutabaga, even though I have had it before it was not an experience I wanted to repeat, my family shamed me into trying it a least one more time. I was won over with the Roasted Rutabagas With Rosemary And Thyme. Delicious does not begin to describe how great it was.
With many added extras Brassicas is a cookbook that needs to be added to any cook's library looking for some new ways to tempt your picky eaters from trying to hide their vegetables and eat them instead.
August 17, 2014
I'll admit, what first drew me to this book was the amazing photography. It was just so pretty! Thankfully, the content of the book matched up perfectly with the quality of the pictures. This is a fantastic cookbook of leafy greens (ie brassicas). There are eighty recipes on how to cook the world's healthiest vegetables as well as short essays from renowned doctors and nutritionists on the importance of these veggies. There are also great summaries on the preparation, cutting, cleaning, and cooking of these sometimes obscure greens.
Some of the vegetables included in this cookbook are: kale, broccoli, turnips, cauliflower, brussels sprouts, horseradish, and many more. Some of these vegetables sound intimidating or even bland but the author does a fantastic job of dispelling any rumors or bad thoughts on these misunderstood vegetables. The recipes included sound soo soo delightful. I grew up eating one, rooty mash. It is a fantastic mix of sweet potatoes (in my case regular potatoes) and kohlrabi that elevates mashed potatoes to something heavenly. Some other recipes I plan on trying soon are: colcannon with brussels sprout leaves, spicy kale fried rice, and roasted cabbage wedges.
All the recipes in this cookbook are gluten free and most are vegan or vegetarian, some include meat but there is almost always alternative ingredients listed to fit different dietary needs. This book is a great addition to any kitchen.
I received this book for free from Blogging for Books in return for my honest, unbiased opinion.
Some of the vegetables included in this cookbook are: kale, broccoli, turnips, cauliflower, brussels sprouts, horseradish, and many more. Some of these vegetables sound intimidating or even bland but the author does a fantastic job of dispelling any rumors or bad thoughts on these misunderstood vegetables. The recipes included sound soo soo delightful. I grew up eating one, rooty mash. It is a fantastic mix of sweet potatoes (in my case regular potatoes) and kohlrabi that elevates mashed potatoes to something heavenly. Some other recipes I plan on trying soon are: colcannon with brussels sprout leaves, spicy kale fried rice, and roasted cabbage wedges.
All the recipes in this cookbook are gluten free and most are vegan or vegetarian, some include meat but there is almost always alternative ingredients listed to fit different dietary needs. This book is a great addition to any kitchen.
I received this book for free from Blogging for Books in return for my honest, unbiased opinion.
January 25, 2014
I was so excited when I saw Laura B. Russell's Brassicas because I have often wondered about different ways to cook cabbage, collards, and kale, and I love to shake things up and try new recipes. As a southerner, we usually cook our brassicas with pork, and throughout my weight loss journey, I have been on the hunt for delicious healthy recipes. One of my favorite aspects of the book was the inclusion of the flavor profile of each brassica which range from mild to pungent.
I tried out a few recipes from each section of the book. My favorite recipes from the book are the Citrusy Green Smoothie (reminds me of the Naked Brand Green Smoothie), the Indian Potato and Cauliflower Curry, the Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette, the Spicy Soba Noodles with Wilted Watercress, the Garlicky Stir-Fried Bok Choy, and the Moroccan Turnip and Chickpea Braise. Every recipe that I tried was delicious and the instructions were easy to follow. I can't wait to buy this book.
I am a sucker for beautiful photographs, particularly in cookbooks, and I love all of Sang An's photography in this book.
I would recommend Brassicas to anyone who wants to try something new and people who are bored with eating these vegetables the same old way.
Thanks to NetGalley for the ARC!
I tried out a few recipes from each section of the book. My favorite recipes from the book are the Citrusy Green Smoothie (reminds me of the Naked Brand Green Smoothie), the Indian Potato and Cauliflower Curry, the Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette, the Spicy Soba Noodles with Wilted Watercress, the Garlicky Stir-Fried Bok Choy, and the Moroccan Turnip and Chickpea Braise. Every recipe that I tried was delicious and the instructions were easy to follow. I can't wait to buy this book.
I am a sucker for beautiful photographs, particularly in cookbooks, and I love all of Sang An's photography in this book.
I would recommend Brassicas to anyone who wants to try something new and people who are bored with eating these vegetables the same old way.
Thanks to NetGalley for the ARC!
September 13, 2014
i think it's better to think of this as a love poem to brassicas than it is to think of it as a cookbook. for the most part, the recipes aren't wowing me at every turn, but there is a lot of great information (basic, but thorough) about brassicas of all kinds, lovely photos, and fine writing. the recipes aren't overly simple or overly complicated and there's something there for everyone, but the introduction to the book makes it seem as though the author is trying to promote brassicas to an unlearned audience, but the recipes suggest a more competent home cook, and I just feel that any home cook who is going to be interested in brussels sprouts with fig sauce is already going to know about brussels sprouts. in any case, it's clear the author loves the brassica family, and they're super trendy at the moment, and i'm not going to complain about people being too enthusiastic about leafy green vegetables, so it's ok by me.
August 14, 2014
4.5 Stars
A great cookbook for anyone wanting to introduce more green vegetables to a diet! This book is easy follow and not only includes some pictures but also simple but tasty recipes. The author has very informative sections on how to select the vegetables, the best way to prepare and store them, and includes substitutions as well. There's even a table of the recipes that let's the reader know whether the recipe is vegan, vegetarian, and if it's okay for specific food allergies. I have tried the one smoothie recipe and it's delicious! Cannot wait to try a few more. The only complaint I have is that I wanted more recipes (roughly 75-80 are in this book).
I received this book from Blogging for Books for this review.
A great cookbook for anyone wanting to introduce more green vegetables to a diet! This book is easy follow and not only includes some pictures but also simple but tasty recipes. The author has very informative sections on how to select the vegetables, the best way to prepare and store them, and includes substitutions as well. There's even a table of the recipes that let's the reader know whether the recipe is vegan, vegetarian, and if it's okay for specific food allergies. I have tried the one smoothie recipe and it's delicious! Cannot wait to try a few more. The only complaint I have is that I wanted more recipes (roughly 75-80 are in this book).
I received this book from Blogging for Books for this review.
January 1, 2014
Kale is the new kale. This book is full of inspiration to integrate kale, broccoli, cauliflower, and cabbage into more of your recipes. The brassicas have all sorts of benefits, they are high in vitamins including A and K and are low in calories. However on their own they aren't always the tastiest. Overcooked and over seasoned they can be gloppy, funky, and highly dreadable. Laura Russell peps up the brassicas with all sorts of modern tricks from savory granola to grilling and plenty of heat. The recipes aren't always low calorie but they are delicious and often inventive.
August 15, 2014
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. Brassicas by Laura B. Russell is worthy of any kitchen!
Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Written by
I am into healthy eating and found this book to be not only full of recipes but also information which I really found quite helpful!
Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Written by
I am into healthy eating and found this book to be not only full of recipes but also information which I really found quite helpful!
March 8, 2014
I'm a big fan of brassicas-I tend to roast them and eat them alone as a meal. I found some recipes like that here along with the simplest sautes and then I enjoyed the one-upping variation recipes which I found intriguing. Delicious and complementary for the particular vegetable being showcased. Excellent cookbook for those who want to explore more vegetables
May 18, 2014
Uh, it's a book about cooking things like brussels sprouts from a woman named Laura B. Russell! The woman has "Brussell" in her name! It must be good. Now, if only I could cook! I think it involves the placing of water in some sort of metal container and finding a heat source and there may or may not be stirring involved but, after that, I get confused.
September 7, 2014
YUM!!! My new favorite cookbook. A must for anyone with a CSA box that keeps throwing greens, turnips, etc. at you. Recipes are delicious, fairly easy, and are generally dairy/gluten free--a plus in this day and age of entertaining folks with myriad dietary concerns. Book design is gorgeous, organization is great.
August 4, 2014
Not to toot my own horn, but I'm pretty good at cooking brassicas already, so I didn't find any new information in this book. Nonetheless, a decent cookbook and introduction to people who want to learn about cooking kale, broccoli, brussels sprouts, etc.
August 22, 2016
I'm a fan of brassicas but tend to repeat the same, boring and minimalist preparations over and over... now I'm hyped to try nearly every recipe in the book!
June 18, 2014
not too much new here, but who doesn't love their broccoli.
Displaying 1 - 30 of 38 reviews