000			03144cam a2200409 i 4500
001			007520194
005			20180722215128.0
008			130805s2014 caua b 001 0 eng
010			_a2013031277
016	7		_a016621894 _2Uk
019			_a853244620
020			_a1607745712 (paperback)
020			_a9781607745716 (paperback)
020			_z9781607745723 (electronic)
035			_a(OCoLC)855491779 _z(OCoLC)853244620
040			_aDLC _beng _erda _cDLC _dIG# _dOCLCO _dUKMGB _dYDXCP _dBTCTA _dBDX _dCLE _dNYP _dOSU _dVP@ _dNFG
042			_apcc
049			_aNFGA
092			_a641.65 _bR964
100	1		_aRussell, Laura B. _9250349
245	1	0	_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
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.
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.
650		0	_aBrassica. _9250350
650		0	_aCooking (Vegetables) _912070
655		7	_aCookbooks. _2lcgft _92680
942			_cBOOK _020
994			_aC0 _bNFG
998			_a007520194
999			_c170295 _d170295