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The Brilliant Bean: Sophisticated Recipes for the World's Healthiest Food Paperback – January 1, 1988

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Yes, everything you always wanted to know about beans. The authors identify more than 25 types of beans; discuss preparation, cooking, and other "bean factors"; and provide 200 recipes, from appetizers to desserts. Some are old favorites, some are intriguing new creations, and some would probably be better without the beans. For large collections. JS
Copyright 1988 Reed Business Information, Inc.
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Product Details

  • Paperback: 276 pages
  • Publisher: Bantam (January 1, 1988)
  • Language: English
  • ISBN-10: 0553344838
  • ISBN-13: 978-0553344837
  • Product Dimensions: 1 x 7 x 10 inches
  • Shipping Weight: 15.2 ounces
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #744,766 in Books (See Top 100 in Books)

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12 of 12 people found the following review helpful By M. Greenwald on March 16, 2006
Format: Paperback
You may have a variety of good reasons to eat your beans: whether you have discovered allergies to certain foods, are a diabetic, or pre-diabetic trying to increase your dietary fiber, or simply are a health-conscious person trying to move away from refined foods--whatever your reason you will find much to enjoy in this cookbook. The first thing is that the recipes are very good. I just made a lentil soup from this book that was outstanding. The "Mexican style green beans with chorizo" has become a staple recipe for me. The other helpful element is an extensive introduction about how to cook the different varieties of beans, the health benefits of beans, and how to deal with the "gas glut" caused by beans. I bought this book 8 years ago and I still use it often.
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3 of 3 people found the following review helpful By Alison K. Sainsbury on April 22, 2012
Format: Paperback
I bought this book when it first came out in 1988, and have used it so heavily that I came to Amazon looking for a replacement. As with most cookbooks, I don't make all the recipes, but I do make many (more than with most cookbooks), and they have become staples that appear regularly on my dinner table. Right now I have lamb neck bones braising for broth for Two-bean and rice Moroccan soup; another favorite soup is the Chickpea, Chicken, Green chile and onion Mexican soup; Chickpea, Tomato and Feta salad is so popular with my co-workers that I am required to bring it to work potlucks; the White bean, Chicken and Chutney salad (that I make with the peach chutney recipe from one of the early Vegetarian Epicure cookbooks) is a summer favorite. Even those dishes that I make only on occasion are noteworthy, such as the lentils with pepperoni, or pinto beans with lime and jalapeno. As my list of recipes makes clear this is not a vegetarian cookbook, although there are many vegetarian, including vegan, recipes, but it would be a good cookbook for those seeking to reduce their meat intake, as there are many recipes in which meat provides flavor and interest, while the stars of the dish are the beans.
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4 of 5 people found the following review helpful By Thor's Heine on April 5, 2008
Format: Paperback
Amazing recipes with alot of global variety. Very informative. It is exactly what I expected.
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1 of 1 people found the following review helpful By Carolyn Spohn on January 27, 2014
Format: Paperback Verified Purchase
Trying to be more health conscious, I am interested in using healthy beans more in my cooking. This book has so many good ideas for delicious dishes which are low in fat and cholesterol. It is well written with a lot of useful and interesting information about diet and legumes. In addition it has easy to follow recipes that use mostly "ordinary" ingredients so you don't have go to the marked for things you don't normally keep on hand. I am sure it will become one of my favorite cookbooks.
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