Cover image for The bean book
Title:
The bean book
Author:
Guste, Roy F.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Norton, [2001]

©2001
Physical Description:
363 pages : color illustrations ; 25 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780393049268
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX803.B4 G87 2001 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Beans--from the dawn of civilization they have been cultivated. They are one of the world's most nutritious and versatile foods. These legumes, along with peas and lentils (a group of legumes also known as "pulses"), are a staple food in virtually every country. In addition to cooking dried beans, the plant's leaves are eaten as green vegetables in some places, as are the immature pods. Fresh beans are removed from the pods and eaten, and beans dried in the pod and stored for future use are used to grow sprouts, or they are cooked. In some early cultures, beans were even used as currency.The recipes in this book are as varied as the people who created them, and they suggest a culinary trip around the world. The names are a giveaway--Red Bean, Crab, and Leek Soup; Bourbon and Black Bean Pie; Turkish White Haricot Salad; Lebanese Fava Bean and Chickpea Croquettes; Garlic and Basil Chickpea Tart; Syrian Lentil-Stuffed Cabbage Rolls. The book provides a wealth of bean recipes, along with nutritional analyses, and a "lighter" version of each recipe for those on restricted diets.In his introduction, noted cookbook author Roy Guste Jr. discusses the history and nature of beans, describing the various types and the many methods of preparing them for use. While the number of different beans is vast (and their different names even more vast), Guste has simplified the categories by including the most frequently encountered names in this country. No cook's shelf should be without this book.


Author Notes

Roy F. Guste, Jr. is a renowned chef and an authority on the cuisines of Louisiana. He studied French cuisine in Paris and returned to New Orleans, where for many years he was the proprietor of Antoine's Restaurant


Table of Contents

Introductionp. 7
Note on Nutritional Analysisp. 17
Green Beansp. 21
Flageoletsp. 41
Red Beansp. 47
Black Beansp. 69
White Beansp. 89
Pinto Beansp. 137
Cranberry Beansp. 147
Lima Beansp. 159
Adjuki Beansp. 177
Fava Beansp. 191
Soybeansp. 219
Peasp. 228
Snow Peasp. 253
Black-Eyed Peasp. 259
Chickpeasp. 272
Lentilsp. 315
Saucesp. 345
Indexp. 353

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