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Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!

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Author: Crescent Dragonwagon
Publisher: Workman Publishing Company
Category: Book

List Price: ~~$15.95~~
Buy New: $9.06
as of 5/18/2012 21:15 MST details
You Save: $6.89 (43%)

New (51) Used (16) from $7.99

Seller: fantastic_shopping
Sales Rank: 3,276

Media: Paperback
Pages: 400
Number Of Items: 1
Shipping Weight (lbs): 0
Dimensions (in): 0 x 0 x 0

ISBN: 0761132414
Dewey Decimal Number: 641
EAN: 9780761132417
ASIN: 0761132414

Publication Date: January 15, 2012
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Over 5+ Million Customers served. In business since 1997. Happy Customers is Our #1 Goal. Customer Service toll free Support Monday-Friday EST Hrs. 4 to 14 business day Delivery Time by US Post Office.

Also Available In:

•	Unknown Binding - Bean by Bean: A Cookbook: More Than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! [BEAN BY BEAN A CKBK] [Paperback]
•	Kindle Edition - Bean by Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
•	Unknown Binding - Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! [Paperback]

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Editorial Reviews:

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, thereâs nothing a bean canât doâand nothing that Crescent Dragonwagon canât 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. Itâs a 200-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 Sahadiâs Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescentâs Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus thereâs Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beansâfrom Tex-Mex Frijoles Dip to Feijoada Vegetariana to Mayaâs Magic Black Beans with Eggplant & Royal Rice. Or shell beansâNewly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and onâfrom starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

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