Brussels sprouts – you love them or hate them. The latter is probably mainly due to the soft-boiled, bitter Brussels sprouts variation that grandma used to serve alongside boiled potatoes with roulades. Luckily, the Brussels sprouts in this crunchy, colorful slaw have nothing to do with that. With her wonderfully illustrated book “Colors of Greens”, the chef Alice Zaslavsky, who was born in Georgia and lives in Melbourne, offers the best opportunity to discover all possible types of vegetables from scratch – thanks to 50 detailed “vegetable portraits”, i.e. extensive product knowledge, and 150 Recipes for raw food and hot dishes.
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