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Comment: This book is in very good condition with very little wear. The dust jacket is clean and undamaged and the pages are very nice and clean with no highlighting or notations. Super fast shipping plus a hassle free return policy means that your satisfaction is 100% guaranteed!
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366 Delicious Ways to Cook Rice, Beans, and Grains Paperback – February 1, 1998

4.1 out of 5 stars 75 customer reviews

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Editorial Reviews

From Booklist

By now, the most curious of home chefs are well-versed in the how-tos of whipping up cupfuls of amaranth, fava beans, and quinoa. Lest any cooking fan has been closeted in a dark pantry for five or more years, health food advocate Chesman educates and adds to the vegetarian repertoire. Many of the recipes represent rather innovative first-of-their-kind dishes or almost infinite (and unusual) variations on a standard. Rice pudding, for instance, gets at least six new faces (vanilla yogurt and pina colada are two options). And fans of Japanese sushi will find it far easier to emulate chirashi sushi (vegetable-topped vinegared rice) than the original oriental meal. Nutritional analysis and attention paid to low-fat ingredients make this less of a carbohydrate-stuffing party. Barbara Jacobs

About the Author

Andrea Chesman is a graduate of Cornell University and the author of several books, including Yankee Magazine's Church & Potluck Dinners Cookbook, Simply Healthful Skillet Suppers, and Simply Healthful Past Salads.
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Product Details

  • Paperback: 480 pages
  • Publisher: Plume; English Language edition (February 1, 1998)
  • Language: English
  • ISBN-10: 0452276543
  • ISBN-13: 978-0452276543
  • Product Dimensions: 7.2 x 1.2 x 9.2 inches
  • Shipping Weight: 12.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (75 customer reviews)
  • Amazon Best Sellers Rank: #300,383 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By J. Fuchs VINE VOICE on April 21, 2006
Format: Paperback Verified Purchase
This is one of the best cookbooks I own (and I own a lot of them). Chesman starts out the book by going through everything you really need to know about legumes, rice and grains -- the different types, how each should be bought, stored and used, what each is good for, what each tastes and feels like in the mouth, etc. Her shopping and storing tips are worth the price of the book alone, but the recipes take it into the realm of the sublime. The book is well organized by broad chapter, e.g., beans, or rice & beans, with a clear listing of the recipes in each chapter and then the recipes themselves. Each recipe opens with a brief description of the dish or a positive feature about it and is then followed by a very clear list of ingredients and cooking instructions that are almost impossible to mess up. Chesman also gives nutritional content info including the overall protein, fat, sodium, and fiber of each dish, as well as the percentage of calories from fat. Most of the dishes are, or can very easily be, vegetarian, but she gives instructions on how to add meat and make certain dishes more traditional, such as adding salt pork to boston baked beans. She also gives alternatives such as turkey bacon for some dishes, so that the recipes can be adapted for vegans, non-vegan vegetarians, non red-meat eaters, etc. So far I have made Mediterranean White Bean Soup with Fennel, Pasta with Broccoli Rabe and Chickpeas, and Brown Rice and Lentils. All have been unbelievably great and really easy. The dishes freeze well so busy people can make a lot and freeze them in single-serving bowls, or have a party and feed a lot of friends or family without a lot of work.

This book has a lot of great ways to add vegetables and protein to one's diet and get a lot of flavor without a lot of fat. All cookbooks should be this great. I can't recommend it highly enough.
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The book has a number of strong points: the recipes are usually low in fat, there are many suggestions for vegetarian dishes but also options to add in meat, every pulse you can think of is covered and a good number of the recipes use time saving products such as already processed barbecue sauce or tomato paste etc. This has its benefits but also, in the case of some items, if you are located in Europe the suggested items aren't readily available. The book extensively covers different types of rice, grains, beans etc, and contains information on soaking and cooking times. There is a large section on deserts, rice puddings and other kinds of sweets with some original suggestions. Overall, however, few of the recipes sparkle with creative flair, many are variations of what you intuitively mix together yourself if you are moderately creative and have a well stocked kitchen. If you are an experienced cook looking for creative and exciting input, i.e. you flick through books and then assimilate suggestions to incorporate into your own cooking you might want to have a look at the Ajurvedic cookbook by Mirjam Gazin Hospodar, which also has many grain, rice etc recipes, however not low-fat and more time intensive than the rice beans and grain cookbook. If you 1) are not experimental when cooking 2) want step by step solid instructions 3) don't like spending ages in the kitchen 4)like healthy low-fat fare 5) want a good summary of grains, rice, pulses and how to treat them and don't already have a book, then this book is a very good choice for you.
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I'm a returning student and eating out was one of the things I had to give up to survive on my smaller budget. This cookbook helps because I can make meals that I like better than most restaurant food with little fuss and cheap ingredients. The recipes are easy to follow and the introductory content helped me understand the basics of bean preparation so I don't have to rely on over-priced, high-sodium content canned beans!
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I ordered three whole grains/beans cookbooks at one time, and so far this one has been my favourite by FAR. I feel as though I will be able to happily cook through this book from cover to cover. I like the author's criteria for a good bean or grain recipe:

1) should taste great

2) should be quick and easy to make

3) should not require following a recipe slavishly

I couldn't agree with her more.
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I have had 366 Delicious Ways to Cook Rice, Beans, and Grain about a year and have tried many of the recipes. Quite a few of them have been disappointing (some of them are SO bland), though there have been some keepers as well. Most of the recipes aren't too complicated, and many of them can be made with ingredients that are easy to find. For some of the recipes you might have to make a trip to a health store (for quinoa, amaranth, wheat berries, cranberry beans, etc). Having an herb garden is a plus if you buy this cookbook, as a fair number of the recipes call for fresh herbs.

The first chapter has useful information on choosing, storing, and cooking just about every kind of rice, bean, and grain out there. The second chapter is on Dips, Spreads, Starters, and Snacks and includes recipes for hummus, bean dips, etc. The third chapter is on soups (barley/vegetable soups, bean soups, lentil soups, stocks, etc.). The fourth chapter is on salads that tend to feature just beans or beans with grains. The fifth chapter is Risottos, Rice Pilafs, and More. The sixth chapter is Beans, Beans, Beans, and the seventh chapter is Pasta e Fagioli (pasta with beans). The eighth chapter is Great Grains, and the ninth chapter is The Marriage of Rice and Beans, Beans and Grains. The tenth chapter is on breakfast (funky pancake recipes, porridges, granola, etc.). The eleventh chapter is on muffins, biscuits, and breads, and the final chapter is on dessert. Here's what I've tried and what I thought:

Didn't like:
Herbed White Bean Spread (for vegetables, crackers, bread, mayo substitute, etc.
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