The Bean Bible: A Legumaniac's Guide To Lentils, Peas, And Every Edible Bean On The Planet!

by Aliza Green

Earthy, elegant, affordable, and nourishing, the virtuous legume gets star billing in this comprehensive bean primer written by chef, consultant and food writer Aliza Green. More than 200 delectable recipes-gathered from Green's travels and from famous chefs and restaurants-are accompanied by essential information on bean varieties, cooking methods, and equipment.

Genres: Cookbooks, Food, Cooking, Nonfiction

321 pages, Paperback

First published January 1, 2000

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

[Sam (Hissing Potatoes) · Rating 4 out of 5]

A very comprehensive guide and cookbook for beans. Every recipe starts with a brief description of the dish or often of the author's experience with those particular ingredients, solidifying her expertise and bringing a wonderful personal spin to what otherwise could have been a dry topic. The book is peppered with interesting facts, historical tidbits, and alternative methods. My only two criticisms are that some of the tidbits are overlaid with graphics, making them difficult to read, and the lack of photos of the recipes.

[Elie · Rating 5 out of 5]

A very complete look at how to cook beans.
There are a few typical recipes like baked beans made with ketchup and mustard, but then followed by a fancier version. I consider most of these dishes an adventure to a far off land.
Each recipe includes about 1 or 2 ingredients that I have never heard of, which I haven't had problems skipping. In addition, I have been introduced to many new spices.
Included in the book are many heirloom beans or beans only available to the home gardener (at least where I live).
My only complaint with the bean bible is that she cooks all her beans in the oven. I can't seem to convert to this practice, so I am left adjusting all the recipes.

[Jes · Rating 5 out of 5]

I found this book so charming and useful. The author's voice really shines through and I would love to have a meal with her and hear all about her travels. But the depths of knowledge and care she gives to legumes and how they are treated world wide is great. I found this book in a used bookstore and feel like I found a diamond.

[Lisa · Rating 4 out of 5]

One of my go-tos.

[Juli Anna · Rating 4 out of 5]

Excellent information, and quite a global perspective for this era.

[Sara · Rating 3 out of 5]

I bought this book after my daughter was diagnosed as lactose intolerant and decided she wanted to be vegetarian. Beans are a great source of fiber (good for those with lactose issues) and protein. And let’s face it, most Americans don’t eat enough of these treats!
There is a variety of recipes; many are traditional dishes modified slightly to include beans, many are regular bean dishes, and then there are some innovative dishes. Enough to explore when venturing into the realm of these versatile legumes!

[Beth · Rating 5 out of 5]

Tons of detailed info on preparing storing and different cooking methods for every kind of bean you can imagine. I've always thought I should eat more beans, but didn't know what to do with them. There are a wide range if recipes, some relatively simple like lentils with hot dogs, and others more complicated, like Ravioli with spring greens filling and creamy white bean and sage sauce.

[Jen · Rating 3 out of 5]

Well, I kinda just get a kick out of the title...but this has some good recipes for some savory oven-cooked beans, and helpful cooking times etc. She tries to go into desserts etc, but mostly I just use it for variations on standard boiled black beans. Recipes are marked vegetarian or not.