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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