Fagioli: The Bean Cuisine of Italy

Fagioli: The Bean Cuisine of Italy

by Judith Barrett
     
 

From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery

Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines

Overview


From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery

Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility.

Here you will find:
- Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts

- Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources

-·124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork.

Editorial Reviews

Library Journal
Barrett has traveled extensively in Italy and is the author of several other books on its cuisine, including Risotto. The Italians are masters of bean cookery, and here she offers more than 120 recipes for bean and lentil dishes. The selection is more varied than one might think, ranging from an unusual Roasted Fava Beans through dozens of variations on classic minestrone and pasta e fagioli to a contemporary Fresh Tuna with White Beans and Arugula. Headnotes are informative and readable, and an introductory section covers "Bean Basics" and other ingredients. For larger collections. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781579547240
Publisher:
Rodale Press, Inc.
Publication date:
10/28/2004
Edition description:
REV
Pages:
288
Product dimensions:
9.20(w) x 6.36(h) x 1.07(d)

Meet the Author


Judith Barrett, is a food writer and the author of five cookbooks; her most recent, Saved by Soup, was nominated for both a James Beard and an IACP book award. She is also the co-author of the best-selling Risotto. Her work has appeared in several national publications. She lives in Cambridge, Massachusetts.

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