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Beans Paperback


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Beans + Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!
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Product Details

  • Paperback: 376 pages
  • Publisher: Running Press; First Edition edition (October 12, 2004)
  • Language: English
  • ISBN-10: 0762419318
  • ISBN-13: 978-0762419319
  • Product Dimensions: 10 x 8 x 0.9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #470,312 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times’ top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green’s food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC’s Today Show, and radio interviews, and is a highly reputed television and print food stylist.

More About the Author

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of thirteen highly successful cookbooks including her newest, The Soupmaker's Kitchen, to be published July 1st and available now for pre-sale on Amazon. Her Making Artisan Pasta, a step-by-step full color guide to making a world of fresh pasta has been garnering outstanding reviews and strong sales. It was selected by Cooking Light Magazine as one of its Top 100 Cookbooks of the Last 25 Years--quite an honor in a field of thousands!

Researching Making Artisan Pasta in Italy inspired Green to gather a small group of food lovers to explore the Southern Italian region of Puglia, which she calls, "land of 1,000-year-old olive trees", in a tour taking place October 2 to 9, 2013. The group will be visiting wineries, experiencing the region's best and most authentic restaurants, markets, and artisan food producers, exploring world cultural sites, and will join in two cooking classes. For details, visit WWW.ALIZAGREEN.COM and click on the Puglia tour page.

Green's book, The Butcher's Apprentice, (Quarry Books, 2012) contains fascinating interviews with a rancher raising Japanese Wagyu cattle, a couple who produce Italian-quality prosciutto in Iowa because that's where the pigs are, a Jewish deli owner, a "new wave" hunter, a humane slaughterhouse designer, and an chef in Umbria who serves only meat from her family's farm. Interspersed are clear, full-color step by step techniques for cutting and trimming various types and cuts of meat and poultry that even the novice will be confident enough to try.

The perfect companion book is her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned top praises from Food & Wine and Real Simple.

The Fishmonger's Apprentice (Quarry Books 2011) is full of step by step techniques for working with everything from geoduck to swordfish, from abalone to crayfish, flatfish and round fish. Interviews with experts in fishing like the five Portuguese families who started the sustainable American Albacore Tuna Association, a third-generation lobsterman from Maine, the manager of the Honolulu wholesale fish auction, and person who runs London's Billingsgate Fish Market, which has been in continuous operation for over 1,000 year! The book comes with a DVD showing Aliza preparing a dozen fish and seafood dishes plus recipes from renowned chefs.

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was recommended by the New York Times, Men's Health, and Shape and has sold over 50,000 copies. Her personal favorite is Field Guide to Herbs & Spices (Quirk Books 2006), a compact guide to common but also rare and unusual spices from around the world. Field Guide to Seafood (Quirk Books 2007) is a complete guide to choosing fish and shellfish, whether you live in the US or abroad. The series of four food field guides is a must on the shelves of food writers, editors, and culinary students.

Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book flies off the shelves in the United Stated and Canada. Starting with Ingredients: Baking does for baking what the first book did for general cooking in 60 chapters. Find uncommon international recipes, detailed ingredient information, and dozens of invaluable tips.

¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), which Green co-authored with chef Guillermo Pernot, received a James Beard Award for "Best Single Subject Cookbook." Her book, The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), was described by Booklist as "a comprehensive guide to the world of beans and bean cookery belongs in every cookbook collection." When Running Press re-released it as as Beans: More than 200 Delicious, Wholesome Recipes from Around the World with new photographs and recipes, the book appeared in a New York Times feature on top holiday cookbooks.

The beautiful oversized book, Georges Perrier: Le Bec-Fin Recipes (Running Press 1997) features a collection of recipes from Philadelphia's landmark restaurant that Green co-wrote with the renowned French chef.

Green has conducted numerous cooking classes, had many television appearances and radio interviews, and is a highly reputed television and print food stylist. As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green began her career in the mid-1970's as Executive Chef at the renowned Ristorante DiLullo, where her culinary achievements landed the restaurant a prestigious four-star rating. In 1988, The Philadelphia Inquirer inducted Chef Green into its Culinary Hall of Fame, citing her as one of the ten most influential people in the city's food industry for her uncompromising efforts at working with local farmers.

Green cites her childhood, which she spent traveling and living abroad, as the inspiration for her culinary pursuits. She has been reading about, writing about and preparing and perfecting food for most of her life. Today, Green spends her time writing food guides and cookbooks, consulting to restaurants and institutional food service providers, teaching, and leading culinary tours.

Customer Reviews

3.8 out of 5 stars
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I highly recommend this book for people who enjoy cooking.
marg l streckenbach
Other recipes require things like toasted coriander seeds, toasted allspice, etc. that take a lot of time to prepare.
C. J. Rhodes
I hope you'll consider this book if you love beans and other legumes.
Caraleisa

Most Helpful Customer Reviews

30 of 31 people found the following review helpful By Caraleisa VINE VOICE on July 1, 2005
Format: Paperback
I happened upon this book at a promotion in my local bookstore. Since my husband is a bean-a-holic, and the sample recipes the author had prepared were delicious, I decided to buy it.

I've made half a dozen of the recipes so far, and I've been delighted with every one. I note that another reviewer complains that the recipes call for dry beans... well, you CAN use canned if necessary. And although Ms. Green tells you which sort of pots, etc, would be ideal, you can certainly use whatever cookware you have on hand.

The black turtle bean pate with tequila is divine. I tasted Aliza Green's version at the book signing and promptly tried to make my own. Mine was *almost as good and was gobbled up by my guests... I *will try again!

I hope you'll consider this book if you love beans and other legumes. It's a delight. And many recipes are vegetarian or have a vegetarian option, for those who don't eat meat.

Enjoy, and as Ms. Green signed in my copy - Bean Appetit!
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3 of 3 people found the following review helpful By marg l streckenbach on August 6, 2011
Format: Paperback
This in one of my go too cook books. It is very well thought out and has provided me with a great education of the humble bean along with a lot of cooking inspiration.

I highly recommend this book for people who enjoy cooking. If you are the instant gratification sort of person, you can use canned beans in place of dried but the time and effort is paid off 10 fold if you use good quality or heirloom beans.

I love to cook. When my boyfriend of 15 years decided to become a vegetarian, 98% of my "go to" meals were nixed. I had images of plates full of tofu and raw veggies and feared the loss of hearty comfort foods roasted and braised meats provide. This book, along with the discovery of heirloom beans have opened a whole new world of comfort food cooking to me. A life spent eating mass produced canned beans I had no idea how hearty, versatile and satisfying beans could be!

Aliza Green spends the first 3 chapters of the book explaining the history, health benefits, various varieties of, and several ways to cook beans. Ms Green also provides you with all of the tools you need to turn simple dry beans into something hearty, healthy and delicious.

The rest of the book is filled with creative recipes spanning many cultures for appetizers, soups, salads, light meals, main dishes, deserts and basic recipes for simple delicious beans. She also provides you with a helpful pantry recipe section along with sources for ingredients mentioned in her book.

As mentioned by other reviewers a minority of the recipes list non standard pantry ingredients like nasturtium (as a garnish) and toasted cumin seeds (takes a few minutes to prepare at home). Out of the over 200 recipes, there are less than 10 that list non standard pantry items.
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1 of 1 people found the following review helpful By Ida Claire on June 5, 2011
Format: Paperback
This cookbook has been sitting on my kitchen table for weeks now and I keep finding something new every day. This is so much more than beans! best Red Thai curry I've made ..our friday night pizza was made with chickpea flour from this book and was incredible. Aliza you are incredible..love thumbing page to page for inspiration..love you and all your cookbooks xxoo
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