Brassicas

A cookbook showcasing 80 recipes for the most popular of the worldand#39;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 andquot;cruciferousandquot; (who doesnand#39;t remember a plate of stinky boiled cabbage or President Bushand#39;s condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and thereand#39;s hardly a restaurant left that doesnand#39;t have brussels sprouts on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and andquot;superfoodandquot; 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 sautand#233;, 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.