Brassicas: Cooking the World's Healthiest Vegetables Remember when people hated broccoli? And Brussels sprouts? And kale and collard greens were something only Southerners ate, but that was about it. Happily the brassicas which also include bok choy, cauliflower, cabbage, kohlrabi, mizuna and tatsoi are in vogue. But if you only know a few ways to cook those glorious cruciferous greens, you should check out this book. The recipes sound like dishes you’d find on a trendy menu— Kimchi Pancakes, Moroccan Turnip and Chickpea Braise, Smoky Kale Salad with Toasted Almonds and Eggs. While it's a shame this book didn't come out in the Fall, that is my only quibble with it. The French Cook: Soufflés I love soufflés. I just need the encouragement and reminder to make them more frequently. That is the role of Greg Patent aka The Baking Wizard , who offers up sound advice regarding the importance of separating whites and yolks, the freshness of eggs, the use of salt and suga...
