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Full of Beans: 75 Exciting, Tasty Recipes Paperback – January 5, 1996


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Product Details

  • Paperback: 144 pages
  • Publisher: William Morrow Cookbooks; 1st edition (January 5, 1996)
  • Language: English
  • ISBN-10: 0060950951
  • ISBN-13: 978-0060950958
  • Product Dimensions: 5.3 x 0.4 x 7.5 inches
  • Shipping Weight: 5.6 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #261,307 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Here are lots of easy recipes for bean dishes, many of them vegetarian, from a prolific cookbook author and Bon Appetit columnist. Red Pepper Hummus, Moroccan Tomato and Chickpea Salad, and Lamb and White Bean Stew are among the dishes featured. There are other bean cookbooks, but these legumes are a favorite ingredient right now, and most libraries could add this inexpensive paperback. [The Good Cook of BOMC and Better Homes & Garden Book Club selections.]
Copyright 1996 Reed Business Information, Inc.

About the Author

Brooke Dojny is the author of Full of Beans and a columnist for Bon Apetit magazine.

More About the Author

Brooke Dojny is an award-winning food journalist and cookbook author with a specialty in writing about New England food. Her recent books on the subject are The New England Cookbook (1999), The New England Clam Shack Cookbook (2003, revised 2008), Dishing Up Maine (2006), New England Home Cooking (2011), and Lobster! (2012).

Brooke began her career as a chef-caterer for Martha Stewart and also contributed to Martha's first book, Entertaining, which is when she caught the cookbook-writing bug. In the 1980s, she worked for the original COOK'S Magazine as a recipe tester and developer, equipment tester, and assistant food stylist. Teaming up with Melanie Barnard, another COOK'S freelancer, the duo launched a syndicated newspaper column and, in 1985, published their first cookbook, Sunday Suppers, which was nominated for an IACP award. Several other titles followed, including Let's Eat In and Parties! (both nominated for James Beard awards), and The AMA Family Cookbook which was a James Beard Award winner in 1998. In 1998 Brooke won the Newman's Own/Good Housekeeping recipe contest (in the food professional category) and had the pleasure of donating her $10,000 winnings to charity. She has made numerous television and radio appearances around the country.

For many years, Brooke and Melanie co-wrote "Every Night Cooking," a regular monthly column in Bon Appetit Magazine. Brooke's work has appeared in Food & Wine, Saveur, and Cooking Light. She currently writes a weekly column in the Portland Press Herald and is a frequent contributor to Down East Magazine. She lives on the coast of Maine where she can be found hanging out at farmers' markets and lobster pounds. You can visit her author page at wwww.facebook.com/brookedojny.


Customer Reviews

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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By Luke McDaniel (Luke_McDaniel@med.unc.edu) on December 3, 1998
Format: Paperback
This is my favorite cookbook, even though I also own Mollie Katzen's excellent Moosewood and EBF cookbooks. I'm a vegetarian, so I do lament that only 41 of Dojny's 75 recipes are vegetarian. But every recipe I've used is a gem. Its advantages over Moosewood include: 1) Katzen is woefully short on bean recipes. As a vegetarian, I can eat far more nutritiously and cheaply with beans at the center of my diet. 2) Dojny's recipe's are reliably tasty. Katzen does have some mediocre ones. 3) Mmm, mmm, I can't believe how good it all tastes!
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10 of 10 people found the following review helpful By A Customer on February 9, 2001
Format: Paperback Verified Purchase
The recipes are tasty, but a word of warning - many of them are seasoned with "hot" spices, which I had to omit in order to make it palatable for our young children. This book doesn't have any color pictures, which was disappointing. It is also limited in the "types" of beans that it uses - mostly common beans (cannelinni, navy, black, pintos, black-eye-peas, etc.) - not too many exotic-type beans. I love collecting unusual beans, and had hoped to find recipes to use them in, but didn't. These are good recipes for "common" beans, but if you are looking for recipes for the more "exotic" types, this book is limited. I was disappointed with the small size of the book - I thought the price was too high for a small paperback with no color pictures. The recipes have a lot of ethnic variety (Mexican, Morroccan, Indian, Asian, American, etc.) - I wasn't disappointed with the flavors - just expected more for the price. For flavor of recipes, I give it 5 stars. For price, no pictures, and lacking in "exotic bean" recipes, I give it 3 stars.
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10 of 10 people found the following review helpful By A Customer on August 23, 1998
Format: Paperback
This may seem like an unlikely book to get excited about, but this is my very favorite cookbook (and I own a lot as my Amazon account can confirm). In the winter, I make soups and stews. I got this book for Christmas and I have made almost every recipe. The book includes outstanding versions of the classics (New England Baked Beans) and international dishes that I made as experiments and are now favorites (Indian Spice Rice with Peas). There is also a time consuming, but user friendly Cassoulet, which I have made twice for parties, but I've never had any left over.
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