nakedsushi's review against another edition
3.0
Not to toot my own horn, but I'm pretty good at cooking brassicas already, so I didn't find any new information in this book. Nonetheless, a decent cookbook and introduction to people who want to learn about cooking kale, broccoli, brussels sprouts, etc.
floribunda52's review against another edition
5.0
I'm a fan of brassicas but tend to repeat the same, boring and minimalist preparations over and over... now I'm hyped to try nearly every recipe in the book!
julieawallace's review against another edition
4.0
Raise your hand if you're 100% certain that you have more than enough greens in your diet.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.
nbpomeroy's review against another edition
4.0
As a new vegetarian but die-hard foodie I enjoyed this book. It includes recipes for soups, salads and entrees.
cg612's review against another edition
4.0
I adore oddly specific cookbooks because I know I’ll find some truly unique recipes and brand new ideas for the featured ingredients. This one had a slew of tasty options that I’ll be happy to try.
em_reads_books's review against another edition
4.0
I don't think I learned a ton from this - I have a lot of the basic recipes in my head already, and some of the more new-to-me ones I could tell wouldn't be to my taste. But i love the way it is organized, with each veggie getting a small variety of preparations and each one being easily adaptable for tastes and available ingredients. Everything is gluten-free and there are plenty of options for other food restrictions, so it's definitely worth picking up if you need a veggie dish that will work for a few different diets. The parmesan Brussels sprouts and cauliflower with pickled peppers were nice twists on my usual "just roast the heck out of it" approach.
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