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Beans are among the healthiest, most delicious foods on earth—and The Better Bean Cookbook is the essential modern guide to preparing them. This stunning volume features an illustrated guide to all dried beans, chickpeas, and lentils, along with advice on buying and cooking them to achieve the utmost flavor and nutrition. Vegetarians and carnivores alike will enjoy the enticing dishes, from fritters and soups to mains.
Recipes include:
Indian Stuffed Pancakes * Californian Black Bean Burger * Green Pea and Mint Soup * Pan-seared Scallops with Chorizo and Pea Purée * Iberian Lentil Salad * Sprouting Bean and Quinoa Salad * Steamed Edamame and Broccoli with Ginger Dressing * Refritos (Refried Beans) * Pasta with Chickpeas and Lemon * Seven Vegetable Tagine * Moroccan Chickpeas and Meatballs * Cassoulet * and more!
- Sales Rank: #144387 in Books
- Published on: 2014-04-01
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 7.75" w x 1.25" l, 2.78 pounds
- Binding: Hardcover
- 272 pages
About the Author
Jenny Chandler teaches regularly in London and Bath and currently runs the Plum Cooking School in Bristol. She has made several television appearances on the BBC, HTV, and Carlton Food Network in Britain. She is a highly respected consultant on Spanish food for restaurants in London, Barcelona, and Madrid. Her cookbooks include The Food of Northern Spain and The Real Taste of Spain (both published by Pavilion). Jenny lives in Bristol, England.
Most helpful customer reviews
24 of 24 people found the following review helpful.
A Truly Better, Modern Bean Cookbook
By Jillian Murray
This is a really outstanding volume and a welcome addition to anyone looking to expand their repertoire of cooking with dried beans, legumes, pulses, tofu, and even exotic grains. It stands as both a reference, with plenty of material in the front pages about cooking techniques and times, and as a recipe collection ranging from appetizers, soups, salads, sides, mains, and even some sweets.
The front material is comprehensive enough to allow you to blindly grab a bag of something interesting at your local ethnic market and feel confident that you'll find a basic outline of how to cook it, pair its flavors, and enjoy.
The book lives up to its subtitle as a Modern guide for cooking beans: there's absolutely no stodgy, brown, bland 1970s-era casseroles here. Nearly every recipe uses leafy greens, interesting grains, fresh or dried fruit, or something seasonal and interesting. Roasted beets and carrots with chickpeas in a sweet-sour pomegranate glaze pictured on the cover -- oh yes. This is definitely sit-up-and-take-notice recipe writing, and the author often cites contemporary chefs as her inspiration.
The hardcover edition is well bound and made of sturdy enough materials to survive enthusiastic kitchen time. The ingredients are listed in weight - grams / ounces - for precise measuring. The instructions are clear and a bit lively -- more engaging than straightforward, but in a way that still conveys to the experienced cook what is to be done. And most appreciated are the sidebar suggestions for substitutions and pairings: when you might want to swap kale for mustard greens, or add seared sausage atop a brothy bean and veggie dish. I've been really loving this as a shortcut for using what's local or on hand and still get a balanced dish that's enjoyable.
This volume by Jenny Chandler has become my go-to volume for bright, seasonal, contemporary cooking with beans and friends!
11 of 11 people found the following review helpful.
A Gift for yourself! --- and to give to friends!
By Innocent Bystander
This is Fresh New Flavors!
New combinations that are surprising
and best yet...EASY to prepare...
This one... has company worthy
recipes AND is heading my list of
gift givings for those too far away
to have to my table...
We've done 15 different recipes
and each one has earned rave
reviews from some very picky
eaters..
0 of 0 people found the following review helpful.
A Bean-novice's dream!
By Myanna Widdowson
I've only just recently inherited a few bags of dried beans and had no idea what to do with them. Not only does this book explain the basics, but it has some delicious recipes and is well illustrated with beautiful photos
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