MARC record from Internet Archive

LEADER: 03095cam a2200373 i 4500
001 2013031277
003 DLC
005 20150106141421.0
008 130805s2014 caua b 001 0 eng
010 $a 2013031277
020 $a9781607745716 (paperback)
020 $z9781607745723 (electronic)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX801$b.R87 2014
082 00 $a641.6/5$223
084 $aCKB039000$aCKB085000$aCKB086000$2bisacsh
100 1 $aRussell, Laura B.
245 10 $aBrassicas :$bcooking the world's healthiest vegetables : kale, cauliflower, broccoli, brussels sprouts and more /$cLaura B. Russell ; photography by Sang An.
250 $aFirst edition.
264 1 $aBerkeley :$bTen Speed Press,$c2014.
300 $aviii, 167 pages :$bcolored illustrations ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 2 $a"A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have brussels sprouts on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, brassicas reveal an inherent sweetness. In a fresh salad or saute, they add a delightful peppery punch. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption"--$cProvided by publisher.
504 $aIncludes bibliographical references (page 163) and index.
505 0 $aForeword -- Introduction-- Brassica Basics -- Kale -- Cauliflower -- Brussels Sprout and Cabbage -- Broccoli -- Leafy Brassicas : Collard Greens, Mustard Greens, Broccoli Rabe, Arugula, Cress -- Asian Brassicas : Bok Choy, Chinese Broccoli, Mizuna, Napa Cabbage, and Tatsoi -- Root Brassicas and Kohlrabi : Radish, Turnip, Rutabaga, Horseradish, wasabi, and Kohlrabi -- Brassicas and Your Health -- Special Diets.
650 0 $aCooking (Vegetables)
650 0 $aBrassica.
650 7 $aCOOKING / Health & Healing / General.$2bisacsh
650 7 $aCOOKING / Specific Ingredients / Vegetables.$2bisacsh
650 7 $aCOOKING / Vegetarian & Vegan.$2bisacsh
856 42 $3Cover image$u9781607745716.jpg