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 Add to Wish List
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, thereβs nothing a bean canβt doβand nothing that Crescent Dragonwagon canβt 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. Itβs 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 Sahadiβs Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescentβs Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus thereβs Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beansβfrom Tex-Mex Frijoles Dip to Feijoada Vegetariana to Mayaβs Magic Black Beans with Eggplant & Royal Rice. Or shell beansβNewly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and onβfrom starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
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