The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods (Hardcover)

~ (Author), Mel London (Author)

Editorial Reviews

From Publishers Weekly

With this virtual encyclopediasince book seems to give 'encyclopedic' range of details of grains and beans, the Londons ( Fish Lovers' Cookbook ), Tastemaker Award honorees, contribute much to the serious cook's palate for healthful and appealing foods. Included are chapters on a multitude of nutritious grains and beans, including new-to-the-U.S. yet actually quite ancient grains like teff, amaranth, millet (used commonly as parakeet fodder) and quinoa ("the pronunciation is KEEN-wah").141 In addition to excellent recipes for grains--such as seven vegetable rice noodles with chile and sesame sauce192 , fresh herb and millet salad with tomatoes119 ,please stet comma/MM and Venetian lemon cornmeal cookies98 --are others for the once-lowly bean, which the Londons call, in bulk, a "mosaic of temptation." Bean recipes here reflect the authors' attitude: a black bean timbale with cilantro and roasted red pepper cream317 ; Napa cabbage rolls with tofu, spinach and chicken451 . While serving sizes do not specify whether the portions are for entrees or appetizers, the Londons leave nearly no grain unturned when it comes to helpful cooking hints--from a method for steaming or roasting sweet corn on the cob to strategies for "long soaking" or "short soaking" beans.83, 302
Copyright 1992 Reed Business Information, Inc.

From Library Journal

The authors of Fresh Fruit Desserts ( LJ 4/15/90) now focus their attention on beans and legumes, one of today's hottest food trends. For each grain, they provide a history and description of the various forms available (e.g., pearled barley, barley flour, etc.) along with a cooking chart; the information on beans includes "aliases," traditional uses, and availability, in addition to cooking charts. There are 300 recipes of all sorts--substantial dishes but some much more delicate ones, typical hearty peasant fare but other more subtly flavored contemporary creations. A useful reference source as well as a practical cookbook.
Copyright 1992 Reed Business Information, Inc.

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Product Details

• Hardcover: 530 pages
• Publisher: Simon & Schuster (April 1992)
• Language: English
• ISBN-10: 0671761064
• ISBN-13: 978-0671761066
• Product Dimensions: 9.5 x 7.8 x 1.2 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #915,077 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Informative and Useful, May 13, 1998

By	Karen ([e-mail]) (Black Creek, BC) - See all my reviews

I took this book out of the library on a whim, but what I saw of it in the 3 weeks of the loan period persuaded me to buy it. It is chock full of information, both historical and uses, on pretty much any grain or bean I've ever heard of - and many that I haven't. It has a very well set out table for every grain and bean giving basic cooking instructions that I found very helpful, and it also contains a number of interesting recipes. Unfortunately, it is out of print, so I'm now hoping someone can find a copy for me!

7 of 7 people found the following review helpful:

5.0 out of 5 stars The best bean & grain cookbook in existence., January 10, 1999

By	Dane F. Buson (Seattle, WA, USA) - See all my reviews (REAL NAME)

I pulled this one out of the library and then spent the next year and a half looking for it in all the used bookstores around. It is a great cookbook in general, and full of great recipes. The tea-poached plums with vanilla barley pudding is one my favorites. Definitely one of my most used cookbooks.