Spilling The Beans: Cooking And Baking With Beans Everyday Paperback – Oct 3 2011
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Recipes to please vegetarians and meat-lovers
About the Author
Julie Van Rosendaal
is in high demand by food followers for her knowledge and love of good food. She is the food correspondent for the Calgary Eyeopener on CBC Radio One, co-host of Viva TV's It's Just Food, the food editor of Parents Canada magazine, a regular contributor to newspapers and magazines and an award-winning food blogger (dinnerwithjulie.com). She is the author or co-author of several bestselling Whitecap titles, including Spilling the Beans, Starting Out, Grazing and One Smart Cookie. She lives in Calgary, Alberta."
grew up in Calgary, cooking and eating at every opportunity with her best friend Julie. She now lives with her husband and daughter in the Okanagan Valley, where she acquires far too much produce at the farmer's market but manages to eat it all anyway.
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Top Customer Reviews
I cooked a big pot of black beans yesterday on the stove (no presoaking required) and a crock pot full of chickpeas, too. Divided them up and put them in the freezer.
The book is full of great tips and recipes using ingredients you probably have in your cupboard. These are healthy recipes that don't skimp on flavour! I don't think you can go wrong with this book!
My only criticisms would be the book's unwieldy size and binding--it's hard to keep open for reference as you cook, so I may follow advice I've heard for knitting books--have it rebound with a spiral binding.
Cons : Mainly the recipes are with black beans or chickpeas and often the recipe are with canned beans already cooked. No tips about soaking or cooking them. It doesn't talk about alternatives even though if at the beginning of the book they talk about many beans. Some infos are missing in the recipe, like when to add the eggs written in the ingredients...
- curried red lentil soup when I need something quick on a week night,
- black bean brownies (though I often sub red lentils) don't taste 'healthified" (well, probably because they retain all the fat and sugar you'd want in a good brownie!),
- pizza dough (yes, made with part beans, part flour)
- waffles (for "waffle Wednesdays" (btw: the Breville waffle maker is fantastic, if you're going to make enough waffles to justify the price - waffles lift right out, and all I have to do to clean, really, is blow away a few crumbs - I may just wipe it with a wet rag for my guilty conscience, but it's really only a matter of form) (I also often sub red lentils for these...as I do for most recipes calling for mashed beans)
- the flatbread used in the doubles recipe is a-mazing
As you can see, I'm quite smitten by the use, in this book, of beans as a partial substitute for flour in baking and such. I'm vegan, and this is a lovely new way to sneak beans into our diet.This is not a vegan, or even a vegetarian, book, so many (most?) recipes call for meat and/or dairy, and I've veganized with my own substitutions where necessary. I've also tried many other soups and stews, which have mostly been well received by my family of 6 (4 children under the age of 11). There are also other sections, such as salads and appetizers, which I haven't delved into due to family preferences.Read more ›
Most recent customer reviews
Great book! Have tried many of the recipes already- most of the ingredients are things I already had in the house!
Very quick delivery!
Awesome information and book was in incredible shape for being sold as Used!Published 3 months ago by Dixie Schmidt
This book is truly very good. I have x ton of cookbooks and this one stands out as one of the best. Read morePublished 6 months ago by Lemonia Stassos
I have used several dishes with great success. I enjoyed it so much I have given a copy to my daughter and a friend who also give it two thumbs up. Read morePublished 14 months ago by kit wilson