Acclaimed by doctors and nutritionists for their powerful health benefits, brassicas such as kale, Brussels sprouts, cauliflower, broccoli, and cabbage can also be the most delicious part of your meal when properly prepared. The 80 inventive recipes in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them under layers of cheese or boiling them to death. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.

Straightforward cooking methods like roasting, sautéing, pickling, and stir-frying transform brassicas into satisfying dishes, such as Creamy Cauliflower Gratin, Spicy Kale Fried Rice, Charred Brussels Sprouts with Pancetta and Fig Glaze, and Broccoli and Pepper Jack Frittata.

These nutritional powerhouses are high in vitamins and minerals, fiber, phytochemicals, and glucosinolates, and have been shown to act as antioxidants, anti-inflammatories, and liver detoxifiers, among other health benefits. In addition to cooking instructions, Brassicas arms you with complete selection, storage, washing, and prepping instruction, enabling you to showcase all these vegetables—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

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  • “Cabbage family vegetables are nutritional powerhouses that are inexpensive and readily available. They are rich in phytonutrients that protect against cancer and other serious diseases.  But, too often, improper preparation and cooking make them unattractive and distasteful. This book gives quick and simple recipes for turning brassicas into culinary delights. I recommend it highly.”

    –Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and the author of True Food

  • “Finally, a book that gives my favorite vegetables their due! Laura Russell shows that kale, cauliflower, broccoli, Brussels sprouts and more — those nutritional powerhouses known as brassics — deserve a starring role at the center of the plate. Laura’s pitch-perfect recipes — Roasted Broccolini with Winey Mushrooms, anyone? — stand to make a believer out of any cook who picks up this book.”

    –Joe Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook

  • “This is the book that will show you why brassicas are among your best friends in the kitchen. And when you see how gorgeous their portraits are, you’ll never look at cabbage or kale the same way again.”

    –Deborah Madison, author of Vegetable Literacy