Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Overview


Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes—gathered from Aliza Green’s travels throughout the world as well as from famous chefs and restaurants—are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an international array of recipes for appetizers, soups, salads, entrees, sauces, snacks, and ...
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2004 Trade paperback Illustrated. New. No dust jacket as issued. Trade paperback (US). Glued binding. 338 p. Contains: Illustrations. Audience: General/trade.

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Overview


Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes—gathered from Aliza Green’s travels throughout the world as well as from famous chefs and restaurants—are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an international array of recipes for appetizers, soups, salads, entrees, sauces, snacks, and desserts.

A basic overview of the life cycle of a bean plant. Includes information about different kinds of beans and their uses.

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Editorial Reviews

Korby Cummer
In an extensive introductory chapter that she calls ''a legume primer,'' the author, a professional cook and self-taught culinary scholar, explains the differences between Old World and New World beans and sorts out the bewildering if beautiful variety of heirloom beans -- how they taste, how to cook them, how to buy them. And she gives plenty of practical and scientific information on carminatives (such a nicer word than ''anti-flatulents''). She also provides good-looking recipes for bean soups and casseroles, and even bean sweets from all over the world.
The New York Times
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Product Details

  • ISBN-13: 9780762419319
  • Publisher: Running Press Book Publishers
  • Publication date: 10/4/2004
  • Pages: 338
  • Product dimensions: 8.00 (w) x 10.00 (h) x 0.93 (d)

Meet the Author


Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times’ top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green’s food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC’s Today Show, and radio interviews, and is a highly reputed television and print food stylist.
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