- Description
- Details
Kale--one of the most nutrient-dense greens in existence--has been growing for thousands of years without any fuss. Yet, despite the fact that kale is lauded as a miracle food, and most people know that they should be eating it, many don't know how to make it taste good.
Here, kale-evangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. Dishes ranging from Kale Chips to Kale and Potato Torta or Scalloped Kale with Browned Butter & Sage will blow kale skeptics out of the kitchen. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically--as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note--purple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of dollars a year on grocery bills.
Best of all, learn how to teach kids to love kale--both growing and eating it--with inspiration derived from this author's many years as an award-winning coordinator of an inner-city school garden program.
Join the Kale conversation on Facebook.
Prize(s): Winner Taste Canada Award (2013)
"I jumped on [The Book of Kale] like a slug on lettuce, not only because of my own extreme enthusiasm for this easy-growing miracle food, but also because it is becoming so rightfully popular."
~Helen Chesnut, Victoria Times Colonist, June 9, 2012
–Quail, kale and other delights of summer: Article in the Victoria Times Colonist
"The recipes are creative, putting kale in just about everything, from scones to chutneys"
~Meredith Goad, Portland Press Herald, June 13, 2012
–
Hanna's book covers a short history of kale, different varieties, fun with kids and kale, and, of course, the planting, caring and harvesting of kale[...] But the majority of of Hanna's book is made up of delicious and inventive kale recipes. And yes, it has a kale chip recipe. Tried it, loved it. You will too.
~Sherry A. Firing, The Globe and Mail, August 17, 2012
–
The Book of Kale is sure to bring much needed attention to one of the most nutrient-packed vegetable crops in the world. I've researched the nutritional quality of kale for over 12 years and it truly is a superfood. It is high in available nutrients, an excellent source of cancer-fighting glucosinolate compounds, and one of the best sources for carotenoid pigments that contribute to eye health. As a cool-season vegetable, kale grows best in early spring and fall months; however, it is easy to grow year-round in most climates. It is grown as a "baby green" (30 days old), or most often grown to full maturity. Historically, thousand-head kale is the progenitor in which all of the other Brassica oleracea crops (cabbage, broccoli, Brussels sprouts, cauliflower) descended. You will not find a vegetable crop with more nutritional value and historical significance than kale. It is just unfortunate that kale has been relegated to the role of a garnish at the salad bar, or on the plate. Sharon Hanna has provided many ways to enjoy this nutrient-dense vegetable, and hopefully this book will help bring this special crop to the prominence it deserves.
~ Dr. Dean A. Kopsell, Associate Professor of Vegetable Crop Physiology, The University of Tennessee
–Advance Praise for The Book of Kale
"It has real personality and charm and the overall results are delicious."
"The book has integrity, heart and pure deliciousness."
~The Jury, Taste Canada - The Food Writing Awards 2013
–
Harbour Publishing
ISBN: 9781550175769
Paperback / softback
8.0 in x 10.0 in - 192 pp
Publication Date: 16/05/2012
BISAC Subject(s): CKB085000-COOKING / Specific Ingredients / Vegetables
Description
Kale--one of the most nutrient-dense greens in existence--has been growing for thousands of years without any fuss. Yet, despite the fact that kale is lauded as a miracle food, and most people know that they should be eating it, many don't know how to make it taste good.
Here, kale-evangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. Dishes ranging from Kale Chips to Kale and Potato Torta or Scalloped Kale with Browned Butter & Sage will blow kale skeptics out of the kitchen. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically--as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note--purple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of dollars a year on grocery bills.
Best of all, learn how to teach kids to love kale--both growing and eating it--with inspiration derived from this author's many years as an award-winning coordinator of an inner-city school garden program.
Join the Kale conversation on Facebook.
Prize(s): Winner Taste Canada Award (2013)
"I jumped on [The Book of Kale] like a slug on lettuce, not only because of my own extreme enthusiasm for this easy-growing miracle food, but also because it is becoming so rightfully popular."
~Helen Chesnut, Victoria Times Colonist, June 9, 2012
–Quail, kale and other delights of summer: Article in the Victoria Times Colonist
"The recipes are creative, putting kale in just about everything, from scones to chutneys"
~Meredith Goad, Portland Press Herald, June 13, 2012
–
Hanna's book covers a short history of kale, different varieties, fun with kids and kale, and, of course, the planting, caring and harvesting of kale[...] But the majority of of Hanna's book is made up of delicious and inventive kale recipes. And yes, it has a kale chip recipe. Tried it, loved it. You will too.
~Sherry A. Firing, The Globe and Mail, August 17, 2012
–
The Book of Kale is sure to bring much needed attention to one of the most nutrient-packed vegetable crops in the world. I've researched the nutritional quality of kale for over 12 years and it truly is a superfood. It is high in available nutrients, an excellent source of cancer-fighting glucosinolate compounds, and one of the best sources for carotenoid pigments that contribute to eye health. As a cool-season vegetable, kale grows best in early spring and fall months; however, it is easy to grow year-round in most climates. It is grown as a "baby green" (30 days old), or most often grown to full maturity. Historically, thousand-head kale is the progenitor in which all of the other Brassica oleracea crops (cabbage, broccoli, Brussels sprouts, cauliflower) descended. You will not find a vegetable crop with more nutritional value and historical significance than kale. It is just unfortunate that kale has been relegated to the role of a garnish at the salad bar, or on the plate. Sharon Hanna has provided many ways to enjoy this nutrient-dense vegetable, and hopefully this book will help bring this special crop to the prominence it deserves.
~ Dr. Dean A. Kopsell, Associate Professor of Vegetable Crop Physiology, The University of Tennessee
–Advance Praise for The Book of Kale
"It has real personality and charm and the overall results are delicious."
"The book has integrity, heart and pure deliciousness."
~The Jury, Taste Canada - The Food Writing Awards 2013
–
Details
Harbour Publishing
ISBN: 9781550175769
Paperback / softback
8.0 in x 10.0 in - 192 pp
Publication Date: 16/05/2012
BISAC Subject(s): CKB085000-COOKING / Specific Ingredients / Vegetables