Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
*Starred Review* Brassicas is just another name for the vegetables many love to hate, from kale and broccoli to brussels sprouts and cauliflower. On the other hand, cutting-edge chefs are touting the flavors and varieties of these leafy greens, whether it’s kale chips as an appetizer or arugula pizza. There are ways at home, demonstrates Russell (The Gluten-Free Asian Kitchen, 2011), to turn farmstand produce into dishes that will entice even the pickiest to eat these good-for-you items. By not overemphasizing these vegetables’ healing and health properties (and, in fact, explaining possible health hazards, such as interactions with thyroid function and Warfarin), she wins almost immediate converts in her introduction, flavor profiles, washing and selection tips, and appropriate techniques. Then the delectable follow, with two or so pages dedicated to explaining types, preparation, and nutrition. Elegant photographs display the surprisingly attractive raw and finished products. The 80 recipes stay true to contemporary tastes and include spicy kale fried rice, Mexican pickled vegetables, cabbage confetti quinoa, bok choy and crystallized ginger Waldorf salad, and turnip and apple salsa. --Barbara Jacobs