by Peter Moore
Our friend Max is allergic to wheat. He is gluten-free, but not in the sense of the estimated 30% of Americans who are shunning wheat due to currently trendy pseudo-science; rather, Max is gluten-free in the sense that, if he has anything with wheat, there will be an epi-pen and ER visit involved. Continue reading
Originally published in 1997, Deborah Madison’s Vegetarian Cooking For Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year award. Continue reading
by Peter Moore
I may have been the world’s pickiest eater as a child. My parents are saints and they indulged this. I was almost never forced to eat something I didn’t want. And there were a lot of things that I didn’t want to eat. One thing I did love was hamburgers (though they had to be plain—no condiments, pickles, tomatoes, or lettuce) and that’s what I got. As I said, my parents are saints.
Excerpted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Reprinted by arrangement with Ten Speed Press. All rights reserved. Support your local bookstore, or buy the book through our affiliate link at Amazon.com.
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