Download Ebook Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!, by Crescent Dragonwagon
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Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!, by Crescent Dragonwagon
Download Ebook Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!, by Crescent Dragonwagon
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About the Author
Crescent Dragonwagon is the James Beard Award–winning author of seven cookbooks, including Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian, and, most recently, The Cornbread Gospels. She is also a contributing editor to Relish magazine and has appeared on Good Morning America, Today and NPR’s The Splendid Table. She lives, grows, and cooks her beans on a farm in Putney, Vermont.
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Product details
Paperback: 400 pages
Publisher: Workman Publishing Company; 16323rd edition (January 15, 2012)
Language: English
ISBN-10: 0761132414
ISBN-13: 978-0761132417
Product Dimensions:
8.1 x 0.9 x 9 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
216 customer reviews
Amazon Best Sellers Rank:
#80,261 in Books (See Top 100 in Books)
Best speciality cookbook I've ever owned. Recipes are diverse and delicious. Ingredients are sometimes exotic--but so are the flavors on your plate! I live in a small community and have found most ingredients locally; for a few items I've located an easy substitute on google. I have purchased this book for three other people who have loved it. I have been using the recipes for almost a year and each one is a new feast--not a remodel. I generally like straightforward cookbooks--"the facts and nothing but the facts." But in "Bean By Bean" you can take or leave the stories and histories. The recipes themselves are clear and not overly complicated. This cookbook has put much needed pizzaz in our kitchen. A fabulous cookbook.
I've been going through a beans-and-grains phase for the past few months. Soaking, cooking, and freezing are pretty much part of my routine - but I tend to get into a rut in terms of recipes, once I find something I like, is easy to make in a pretty big quantity, and my family will eat. So we eat a lot of mjaddarah (with rice or bulgur) and bean/vegetable soups, or cold salads with beans and greens. I tend to flavor cooked beans with cumin/coriander, chilis, and stuff like that, and cold beans with coarse salt, a lot of lemon, and olive oil, as well as either fresh parsley, coriander, or mint. It's just the way I roll.I ordered this book hoping to learn something about beans and to get some inspiration for new ways of cooking beans, and I find it to be a really successful book. So far I've tried quite a few of the recipes, and all of them have been just excellent. as a pretty experienced home cook, I know how to read a recipe and to adjust the quantities and seasonings in order to suit our tastes, but the first time around, I usually make the recipe as it's given. The recipes in this book are easy to follow, they mostly contain ingredients that one can get easily enough, and they turn out great. Also, the author gives a lot of variations without overwhelming the reader. In most cases, it's easy to vegetarianize or veganize the few meatist recipes according to one's habits, and I guess that omnivores can also figure out how to add bacon if they're in the mood. Incidentally, I am so happy this book focuses on simple real foods and not on highly processed faux-meat - that's one of the things that tend to be a big turn off in some popular vegan cookbooks. I plan to make my way through more recipes in the near future.The author's writing is a pleasure to read - it's personal and funny, on the one hand, but it's never irritating, cute, or over the top. It's very knowledgable, but without being dry or didactic. To use Holden Caulfield's test, the author is someone you'd probably like to chat with on the phone (or over a coffee/tea/beer/glass of wine).I would really recommend this book to anyone looking to get more beans and grains into their diet or to someone who is vegetarian/vegan and is not interested in basing their nutrition on french fries and pasta or on expensive processed foods. The great thing about beans is that they're cheap, healthy, and tasty - and Crescent Dragonwagon's wonderful book will go a long way in making them accessible to home cooks.
Not only are the recipes in this book really creative,the stories that go along with them are so fun, informative and interesting to read!I recently became a type 1 diabetic and I have a heart condition. My doc said that I need to stay away from meat (heart problem) and that beans are the best food for humans. That we should all eat them as a main protein source. I thought, "ok so chilli ans tofu everyday for the rest of my life? How can I make BEANS my main protein source forever?"This book is the answer to that question.The recipes in this book made me realize that beans are God's gift to humans. Lol!They are so good and creative, I am in awe of the author and grateful for all of the research, time and attention put into writing this great cookbook.It reads like a book of short stories. Funny and inspiring.I never thought I'd give such a glowing review on a bean cookbook! Lol. Ok let me stop now.Buy the book. Its darn worth it
Lots and Lots of great recipes for every palate. My go to book when I'm in the mood to cook something new.Easy to read and follow every day ingredients with a great twist to keep your cooking repertoire fresh!
About half of the recipes are soup. Most of the others are ordinary recipes for chilis and stew. I guess I was hoping for a wider variety.
I love the writer's quirky sense of humour and personal comments. Besides that, I have learnt much from her sound, practical advice. I am now cooking beans and pulses with confidence, rarely eating meat in any form since January 2018. She has assisted me to transition to a plant-based diet with no hungerpains.
Although wandering in its narrative and a bit "out there", this is still a good book to have on your shelf. For a cook with a small level of competence, this is a good springboard to help you understand the fundamentals of creating some nice meals or dishes using legumes. If you are able to be creative and change up recipes, this should help you with the background to lots of great new ideas. Crescent's explanation for de-gassifying beans will leave you without having to ask "Who cut the cheese?" an hour or two after the meal. Small easy tricks to get perfect beans will also make your dishes stand out just a bit more. Options to include meat or stay strictly meatless give this a dimension that other cookbooks generally bias completely one way or another. I would have rated higher, but like I mentioned, the book's narrative wanders a bit and yo need to jump around to make it work.
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