Beans: More than 200 Delicious, Wholesome Recipes from Around the World

by Aliza Green

Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes—gathered from Aliza Green’s travels throughout the world as well as from famous chefs and restaurants—are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an international array of recipes for appetizers, soups, salads, entrees, sauces, snacks, and desserts.

Genres: Cookbooks, Food

376 pages, Paperback

First published October 12, 2004

About the author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot.
--bio from Making Artisan Pasta

Reviews

[Natasha · Rating 4 out of 5]

This may be another book that I need to purchase. I checked this out from the library to learn more about different kinds and different preparations for bean dishes. What else can we do with beans, other than baked beans, bean soup with ham hocks, and black eyed peas with greens? Wow! A LOT! I am very impressed with the introductory information- different types, and history of beans, basics for cooking, nutritional value, etc. I love the international flavor of this book. Although not as common in the U.S., many other cultures use beans, lentils, chick peas, etc as dietary staples, and have mastered the art of preparing delicious vegetarian dishes. The author, who has lived and traveled in many of the countries she references, includes fabulous and authentic international dishes. Many recipes are ones I've never heard of nor ever would have considered. Beans used as flour for pastries, beans used for ice cream, beans used for popcorn! The book is full of delicious-sounding dishes, not all are vegetarian- actually, most are not- but often, a vegetarian option is included in the recipe notes. The recipes do seem to have a lot of ingredients and are probably not the easiest ones out there, but they don't look too terribly unusual or difficult, either. I haven't tried any recipes yet (but have several bookmarked) and it is an excellent reference book. Actually, I'm going to take it with me to the health food market where they have 100s of beans I've never heard of, and never know what to do with. This book will help me figure out which ones to try :)

[Dray · Rating 4 out of 5]

There's a lot to like here. The history, the taxonomy, the variety, the recipes. I consider rice and beans to be the backbone of human food and so it is great to be able to be adept at the many manifestations of these central foods. This book presents a world wide view of beans and recipes and is well presented. Recommended