LEADER 00000cam  2200313 i 4500 
003    DLC 
005    20141231194536.0 
008    130805s2014    caua     b    001 0 eng   
010    2013031277 
020    9781607745716 (paperback) 
040    DLC|beng|erda|cDLC|dDLC|dGCmBT|dNjBwBT|dUtOrBLW 
042    pcc 
082 00 641.6/5|223 
092    641.65|bRUS 
100 1  Russell, Laura B. 
245 10 Brassicas :|bcooking the world's healthiest vegetables: 
       kale, cauliflower, broccoli, brussel sprouts and more /
       |cLaura B. Russell ; photography by Sang An. 
250    First edition. 
264  1 Berkeley :|bTen Speed Press,|c2014. 
300    viii, 167 pages :|bcolor illustrations ;|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 163) and index.
520 2  "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. 
650  0 Cooking (Vegetables) 
650  0 Brassica. 
655  7 Cookbooks.|2lcgft