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Korby CummerIn 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