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Product Description
Product Description
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, theres nothing a bean cant doand nothing that Crescent Dragonwagon cant 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. Its 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 Sahadis Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescents Very, Very Best Lentil, Mushroom Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges Walnuts. Plus theres Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beansfrom Tex-Mex Frijoles Dip to Feijoada Vegetariana to Mayas Magic Black Beans with Eggplant Royal Rice. Or shell beansNewly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and onfrom starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
About the Author
Crescent Dragonwagon is the James Beard Awardwinning 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 NPRs The Splendid Table. She lives, grows, and cooks her beans on a farm in Putney, Vermont.
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Most helpful customer reviews
5.0 out of 5 stars
wonderful beans,
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Amazon Verified Purchase(What's this?)
This review is from: Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! (Paperback)
this is a fantastic book, I love all the recipes, they are easy to follow and the dishes are fantastic. I have had more compliments then ever. Go beans!
4.0 out of 5 stars
Beans who knew how many variations,
This review is from: Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! (Paperback)
Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! This book has been a delicous cure for the winter doldrums and has presented beans of all sorts in ways I had not even thought of cooking. It's informative, inventive and downright good eating well worth buying. At present I am cooking my way through the book and so far I look forward to the next recipe; this should be on any cook's shelves it opens a whole new world of twists on beans.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.2 out of 5 stars (26 customer reviews) 48 of 55 people found the following review helpful
5.0 out of 5 stars
More than a fabulous bean recipe book!,
By Rachel Lamb "Rach" - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! (Paperback)
I have been a fan of Crescent Dragonwagon's cookbooks since her "Passionate Vegetarian" became my bible through a decade of personal and culinary transformation into a vegetarian. Bean by Bean is a valuable addition to ANY recipe book collection just because of the well-researched, simple, absolutely delicious recipes. It's not all vegetarian, by the way, Crescent shares some meat adding possibilities and some Vegan options, but mostly she's a vegetarian kind of cook. Bean by Bean is also a culinary education about legumes, lessons that all plant-based diet aspirers (we should all be that, ahem) will appreciate and enjoy. Moreso and to utter delight, it is written in the honest, passionate, life-embracing voice of Crescent Dragonwagon. She knows, she cares, she'll whip you into a frenzy of loving BEANS! You will undoubtedly question how it is you became all "in a lather" over beans, so prepare yourself, lol. Crescent is the ultimate Girlfriend of all of us who love cooking. SO much more Oprah than Martha, Crescent is your friend here as well as your teacher. She's the real deal, she hasn't been invented by a cable TV mogul, she has that Sark kind of approachability and empathy, what you see and what you get is trustworthy, real, experienced, improved, shared. All this because she is not only wonderful, she's a wonderful writer. I am face down in my copy of Bean by Bean, have sent it to 3 young people I know who are taking charge of their diets by embracing Vegetarian and Vegan lifestyles. Here's the magic: In Bean by Bean you learn that you can eat the greatest comforting food on earth AS you save the earth. Bean by Bean is, more than anything else, for those of us who love delicious comfort food, care about healthy eating, and care about the earth and the animals.
39 of 48 people found the following review helpful
3.0 out of 5 stars
I like the idea of this book better than the recipes,
By Megoola "megoola" - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! (Paperback)
I preordered this book after reading an article in The Salinas Californian featuring this book and a recipe. I am following the vegetarian version of a plan (The Four Hour Body)in which I get to eat beans with every meal 6-7 days a week, so I have been looking for more variety.One might expect this book to be 100% vegetarian, as I did, based on the cover recipes being vegetarian and the author's prior works. The table of contents doesn't make the inclusion of non-vegetarian items apparent. One must read halfway through the verbose introduction or carefully examine the index to see that some recipes are not. It's not a deal breaker for me, but may be unappetizing for others. Edit: I don't object to the book including vegan, vegetarian and "meatist" options. I just think that it should have been apparent by reading the cover. I originally rated this book at 4 stars based on reading it. Now having worked my way through a variety of recipes, I'm finding that the premise is good but the recipes are just okay. The Black Bean Fauxjoada Vegetariana (196-197)calls for cooking the beans with a halved orange. This directly contradicts the advice an page 19-"Never-except in the case of black soybeans and large limas-should you add salt to beans until they are tender. The same goes for any acidic ingredient (vinegar, lemon juice, even tomatoes. Why? These ingredients toughen the outer coats..." The result, overly firm beans and an orange flavor more reminiscent of the pith than any other aspect of an orange. I did not expect it to be sweet, just not pithy. CD'S Beans & Greens Pasta with Lemon, Garlic & Chile (273) was just so-so to me but my husband hated the way the cooked greens overwhelmed the rest of the dish. The "Crisping" Marinade & Method for Oven-Baked Tofu (250) was moderately successful. I combined it with an asparagus-based stir fry. The only clear winner in my household so far is the Huevos Rancheros (270) the recipe is a welcome short-cut to getting dinner on the table quickly. I tried it with both salsa verde and a roasted tomato salsa. As for product recommendations in the book: *Despite what it says on page 9, fresh liquid Beano isn't available in the US. Only tablets and meltaways are. Source: [...] Also, it says all over Amazon that this product is discontinued. "Note: Expiration date is 10/10 Beano drops are no longer made by the manufacturer. Any drops found anywhere will be expired." *The No-Bacon Bacon Salt suggested on page 112 was nearly $4 for a 2 oz. container at Nob Hill. It tastes more like those fake bacon salad sprinkles than bacon. I tried it straight and again in Crescent's Vegan Take on Ruth's Southern Country-style Green Bean Soup with Potatoes (113). After 3 weeks or working through this book, I think I have exhausted the best options. I'm moving on to How to Cook Everything Vegetarian by Mark Bittman. 12 of 13 people found the following review helpful
5.0 out of 5 stars
Trying to add more beans and less meat into your diet? This is a great cookbook choice!,
By Sandra M. Cipriani - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! (Paperback)
With the new year, I've decided that I don't want to go totally meatless, however, I do want to add in more vegetarian meals to my week. I have dried beans, however, sometimes I don't know quite what to do with them. This book has given me ideas on how to make healthier and tastier meals with beans. The chili section not only offers different recipes for chili, it also includes recipes for cornbread to eat with your chili. My first recipe out of this book was for Boston Baked Beans (go figure)made out of my crock pot. It had very simple ingredients and came out tasting wonderfully. Much better than what you would get out of any can! This cookbook will be good for all seasons.
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