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

4.0 out of 5 stars 6 customer reviews

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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.
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Product Details

  • Paperback: 144 pages
  • Publisher: William Morrow Cookbooks; 1st edition (February 14, 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: #536,870 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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