Bean by Bean: More Than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, even Sweet Beans!

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Bean by Bean: More Than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, even Sweet Beans!

Format:  Paperback,

370 pages

Publisher: Workman Pub Co

Publish Date: Jan 2012

ISBN-13: 9780761132417

ISBN-10: 0761132414

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Book Information

The following content was provided by the publisher.
Has there ever been a more generous ingredient than the bean? Down-home, yet "haute," soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there's nothing a bean can't do--and nothing that Crescent Dragonwagon can't do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, "Bean by Bean" is the definitive cookbook on beans. It's a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi's Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans--from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with Eggplant & Royal Rice. Or shell beans--Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on--from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

Specifications

Publisher: Workman Pub Co
Publish Date: Jan 2012
ISBN-13: 9780761132417
ISBN-10: 0761132414
Format: Paperback
Number of Pages: 370
Shipping Weight (in pounds): 1.78
Product in Inches (L x W x H): 8.0 x 9.0 x 1.0
Walmart No.: 9780761132417

Reviews

Review by Library Journal (2012-02-15)

Dragonwagon (Passionate Vegetarian) leaves no bean unturned as she provides recipes including hummus-inspired pureed dips, hearty soups, fresh salads, and even desserts. With clever illustrations, recipe titles (e.g., Cornbread Pie a la Hippie), and headnote's, the book stays friendly and informative without becoming prosaic. Includes a helpful "Basic Beanery" appendix with dried-bean cooking instructions.

Verdict: Health food-focused readers will appreciate icons that identify vegan, vegetarian, gluten-free, and "meatest" recipes, as well as the abundant variety of flavors and cultural influences in this exhaustive and inexpensive cookbook.

(c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

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