366 Delicious Ways to Cook Rice, Beans, and Grains

by Andrea Chesman

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction

466 pages, Paperback

First published February 1, 1998

About the author

I write cookbooks. I also edit them. I am grateful that I have found work that I enjoy.

Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.

Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded version of Mom’s Best Desserts, which was an update and expanded version of The Great American Dessert Cookbook. The collection contains everyone’s favorite home desserts—lots of cookies, brownies, layer cakes, pies, old-fashioned fruit desserts, ice cream, and more.

The New Vegetarian Grill is an updated and expanded version of an earlier book about vegetarian grilling. I’ve also written about cooking with the seasons (Recipes from the Root Cellar, Serving Up the Harvest, The Classic Zucchini Cookbook), roasting vegetables (The Roasted Vegetable), and healthy eating (366 Delicious Ways to Cook Rice, Beans, and Grains). Then there is also Mom’s Best Desserts, Mom’s Best One-Dish Suppers, and Mom’s Best Crowd-Pleasers, and a few more that are now out-of-print.

My work has appeared in Edible Green Mountains, Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. I was a Rcontributing editor for Vermont Life for twelve years.

Over the years I have edited hundreds of cookbooks, gardening books and others too varied to classify. I also Americanize cookbooks published in England and index books as well.

I live in an old farmhouse in Ripton, Vermont, a very small town where early and late frosts make gardening challenging. The poet Robert Frost used to rent a cottage across the street and took his meals in our house, in what we now call “the Robert Frost Memorial Dining Room.” I am married to Richard Ruane, a marvelous musician and recipe taster. Our kids, Rory and Sam, are also excellent cooks and enthusiastic recipe tasters. They have served as great inspiration for me.

Reviews

[Tiffany · Rating 5 out of 5]

I love this cookbook. Every single recipe I've made has been amazing, healthy, fully vegetarian and full of whole ingredients. I just can't say enough good things about it. That said, after an entire week of cooking from this book, Seth sat me down and said, "You are the only one eating these dinners. Please just make us something NORMAL, like spaghetti." Sigh. I guess all my lovely recipes will have to wait for when the kids are grown and gone.

[Carol Tracewell · Rating 5 out of 5]

Of the three cookbooks I just ordered in the mail this one is the keeper! It's my vegetarian family members dream recipes. And is exactly what I was looking for, mostly shelf stable ingredients for power outage, snowed in winter meals. Excellent.

[Richard Willsea · Rating 4 out of 5]

Well, I’ve never read a cookbook so no idea as to how to rate it yet. I’ll have to try s few recipes and adapt later. Certainly looks promising.

[BookBec · Rating 2 out of 5]

I picked up this book in a discount bookstore because I love Andrea Chesman's recipes. Serving Up the Harvest is a go-to book in my kitchen.
Well, let me say I usually love Andrea Chesman's recipes.
This book felt dated. Uninteresting. Uninspiring. I was sad.
I'll be putting it out for someone else to try.

[Emgee Allen · Rating 4 out of 5]

I love rice. All shapes, colors, flavors - rice is my jam. I have to say I do enjoy me some beans too! This book had some excellent recipes and has a permanent spot on my cookbook shelf. Beautiful illustrations also. Let’s eat!