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A review by 100pagesaday
Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell
4.0
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.