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More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
Workman Publishing
January 2012
On Sale: January 15, 2012
400 pages
ISBN: 0761132414
EAN: 9780761132417
Kindle: B0061S3VLK
Paperback / e-Book
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Cookbooks
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 200-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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