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Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! Paperback – January 15, 2012


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Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! + Greens Glorious Greens!: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
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Product Details

  • Age Range: 8 and up
  • Paperback: 400 pages
  • Publisher: Workman Publishing Company; First Paperback Edition edition (January 15, 2012)
  • Language: English
  • ISBN-10: 0761132414
  • ISBN-13: 978-0761132417
  • Product Dimensions: 8.9 x 8 x 1.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (120 customer reviews)
  • Amazon Best Sellers Rank: #12,576 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Crescent Dragonwagon is the James Beard Award–winning author of seven cookbooks, including Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian, and, most recently, The Cornbread Gospels. She is also a contributing editor to Relish magazine and has appeared on Good Morning America, Today and NPR’s The Splendid Table. She lives, grows, and cooks her beans on a farm in Putney, Vermont.

More About the Author

Crescent Dragonwagon, the author of the James Beard Award-winning Passionate Vegetarian, The Cornbread Gospels, Dairy Hollow House Soup & Bread Cookbook, many children's books, and two novels, has just completed Bean by Bean.

Dragonwagon is a Southern Yankee: though born in New York, for 18 years she was innkeeper/chef/co-owner of Dairy Hollow House, an acclaimed country inn in the Ozark Mountain community of Eureka Springs, Arkansas, where she resided for 36 years. But, since 2002, she has lived in Westminster West, Vermont.

Dragonwagon has the distinction of having prepared beans and cornbread for a president (Bill Clinton), titled royalty (Princess Elizabeth of Yugoslavia), a world-renowned feminist (Betty Friedan) and Marilyn Monroe's first biographer (Maurice Zolotow). She teaches two writing workshops, Deep Feast: Writing the World through Food, and Fearless Writing, around the world (the latter, she teaches once a year, in the Whole Enchilada version, from her own home hilltop in the Green Mountains). She has appeared on Good Morning America, Today, TVFN, & CNN.

She lives, writes, and cooks in the 1795 farmhouse which once belonged to her aunt, at which she spent summers when a child. She shares the place with her partner, filmmaker David Koff, and, often, numerous well-fed friends. An ardent gardener, she's currently growing 4 different varieties of bush beans, and 5 of pole beans. .. under the supervision of her large and amiable tabby cat, Cattywhompus (who can usually be found rolling in the catmint).

Customer Reviews

Not only are the recipes great, but it's a beautiful book to look at and to read.
Maria C.
It's refreshing to read about all the different recipes from many different cultures and the ones I've tried are very good.
infinite
I would recommend anyone who likes beans and is a Vegetarian purchase this cook book.
Weetabix Lover

Most Helpful Customer Reviews

43 of 44 people found the following review helpful By Sandra M. Cipriani on January 30, 2012
Format: Paperback Verified Purchase
With the new year, I've decided that I don't want to go totally meatless, however, I do want to add in more vegetarian meals to my week. I have dried beans, however, sometimes I don't know quite what to do with them. This book has given me ideas on how to make healthier and tastier meals with beans. The chili section not only offers different recipes for chili, it also includes recipes for cornbread to eat with your chili. My first recipe out of this book was for Boston Baked Beans (go figure)made out of my crock pot. It had very simple ingredients and came out tasting wonderfully. Much better than what you would get out of any can! This cookbook will be good for all seasons.
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32 of 32 people found the following review helpful By Eitan on May 20, 2012
Format: Paperback Verified Purchase
I've been going through a beans-and-grains phase for the past few months. Soaking, cooking, and freezing are pretty much part of my routine - but I tend to get into a rut in terms of recipes, once I find something I like, is easy to make in a pretty big quantity, and my family will eat. So we eat a lot of mjaddarah (with rice or bulgur) and bean/vegetable soups, or cold salads with beans and greens. I tend to flavor cooked beans with cumin/coriander, chilis, and stuff like that, and cold beans with coarse salt, a lot of lemon, and olive oil, as well as either fresh parsley, coriander, or mint. It's just the way I roll.

I ordered this book hoping to learn something about beans and to get some inspiration for new ways of cooking beans, and I find it to be a really successful book. So far I've tried quite a few of the recipes, and all of them have been just excellent. as a pretty experienced home cook, I know how to read a recipe and to adjust the quantities and seasonings in order to suit our tastes, but the first time around, I usually make the recipe as it's given. The recipes in this book are easy to follow, they mostly contain ingredients that one can get easily enough, and they turn out great. Also, the author gives a lot of variations without overwhelming the reader. In most cases, it's easy to vegetarianize or veganize the few meatist recipes according to one's habits, and I guess that omnivores can also figure out how to add bacon if they're in the mood. Incidentally, I am so happy this book focuses on simple real foods and not on highly processed faux-meat - that's one of the things that tend to be a big turn off in some popular vegan cookbooks. I plan to make my way through more recipes in the near future.
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38 of 39 people found the following review helpful By George Erdosh on March 9, 2012
Format: Paperback
The 175 recipes in this bean cookbook, Bean by Bean covers the foods of every continent ranging from very simple to sophisticated. The author, Dragonwagon, gives a 22-page introduction about beans and other legumes, everything you need to know from growing to cooking. The book is a medium-format trade paperback, inexpensively produced using green only for color to offset the black-and-white text. Simple, cutsie sketches using green and black break up the text. The writing is good though the frivolous humor is not to everyone's taste. The recipes are very good covering the spectrum from appetizers through hearty casseroles, even some sweets using beans. The many sidebars, some more than a page long, give useful information, facts, quotations, personal stories and even folk songs. Each recipe comes with recipe tags denoting vegan, vegetarian, gluten-free and those containing meat. Many give a variation on the recipe. Ingredients are mostly readily available. Though the author promotes using dry beans, many recipes start with canned beans and, unfortunately, she doesn't give conversions. Because of uninterrupted text, recipe layout is not user-friendly forcing the cook to flip pages back and forth during cooking. The well cross-referenced index is excellent. (As appears in Sacramento/San Francisco Book Review.)
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22 of 22 people found the following review helpful By cooker on January 18, 2013
Format: Paperback
I was in the market for a bean cookbook so requested this one from the library. The recipes looked interesting, so today I made the Vegetarian Black Bean Chili. I think there are serious problems, like maybe they put "tablespoon" where it should read "teaspoon"? She has you make the beans first and add 3 tbs of ground cumin and 2 tbs. of ground coriander and 2 tbs of salt to one pound dried beans (after they've cooked). Then after the beans have cooked a little more you mix this with sauteed onions & potatoes, and the recipe instructs you to add more tbs. of salt, coriander and cumin. Fortunately I thought no way, and didn't add any more, and I am very glad of it. Even so it is really salty. Also the directions for using dried chilies are a problem. I'd never used dried chilis before so was intriqued. She says to put them in a heavy skillet at high heat to toast and it should take about 10 min. When I followed these directions they burned terribly and filled the house with smoke as well. I then checked online and one site said use medium heat and it should take about 20 sec to toast them!.. and that seems much closer to correct. I tossed my first batch and tried again at reduced heat and just until they seemed to have gotten warm and some of the moisture removed... about like when toasting nuts. Then I blended them and added them and I think it has worked and I'm glad to have tried it. Also, the recipe called for 8 pasilla chilies AND 8 new mexico chilies. I used 3 of each because I was so leery of her quantities on cumin, coriander and salt. Maybe 8 would be good, I have no idea, but 3 seems good too. So I'm a little concerned about trying any of the other recipes after this experience. With all these modifications, it seems like the chili will be very good, but how is one to know how to modify it, and why should you have to. I tried to find an errata, but didn't. Does anyone know if there is one?
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