Sue Duncan 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.
Beans. We know them well, but as familiar as they are, a huge number of us don't have a clue what to do with them once we get them home to our kitchens. It's amazing that legumes, which have been around for centuries and are present in nearly every cuisine around the world, are still such a mystery even to skilled cooks. The process of soaking and simmering seems daunting, even though it requires even less culinary skill than cooking rice or pasta. All legumes-beans, chickpeas, peas, and lentils-are high in fibre, protein, and other essential nutrients. They're low in fat, cholesterol-free, versatile, environmentally friendly, and cheap. They could very well be the world's most perfect food.
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 6 months ago by kit wilson
Very good cook book. I especially found the baking section interesting and everything I made was delicious.Published 10 months ago by cindy
This is the best cookbook I've ever owned. It's the only cookbook I've made so many recipes from and loved. Read morePublished 11 months ago by Aaron Marshall
I bought this book as Looked at it in Safeway, it has a nice selection of vegetable, bean and meat dishes.Published 15 months ago by Amazon Customer
A good variety of recipes but I purchased the book as I need to be gluten free and many of the recipes (the majority) have some gluten foods in them. Read morePublished 16 months ago by Loretta D. Puckrin