the big bean cookbook

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The Big Bean Cookbook

Author : Nicola Graimes
ISBN : 1846818362
Genre : Cooking
File Size : 84. 25 MB
Format : PDF, ePub
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The high protein content and versatile nature of beans and pulses have made them a staple ingredient of many cuisines.This book contains over 185 dishes that are both health-enhancing and tasty. A comprehensive introduction describes different beans and pulses, their taste and texture, and lists their health benefits. Quick ideas show ways of adding them to the diet, either as a main ingredient, or as a delicious accompaniment.The recipes include classics such as Hummus, Bean Ribollita, Cassoulet, and Slow-cooked Boston Baked Beans.With beautiful pictures of every recipe, you are sure to achieve appetizing results every time. southwater

Ultimate Canned Bean Cookbook

Author : S. L. Watson
ISBN : 1700543962
Genre :
File Size : 86. 76 MB
Format : PDF, Docs
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Canned beans are delicious, nutritious, easy and economical to use. In my area, you can buy a 15 oz. can of most any variety of beans for a $1.00 or less. Canned beans are a staple in my house. We use them in main dishes with meat and meatless dishes, fresh salads, soups and for easy side dishes. In this cookbook, you will find recipes using canned beans as the star of the recipe and also recipes where beans play a complimentary role. Canned beans are perfect for ethnic dishes. Canned beans are available in so many varieties and seasoning flavors. Canned beans are great for a protein packed addition to fresh salads, great for bean burgers and quick to add to your favorite soups. Keep your pantry stocked with a wide variety of canned beans to be used in your favorite recipes.Beans are an economical and healthy main dish alternative. We still eat meat in our household but I try to feature bean meals several times a week. Mexican dishes and casseroles are our favorite meals and beans play a big part in providing nutrition and fiber. With time constraints on our lives, I also need a dinner that can be fixed quickly and one the family loves to eat. We absolutely love baked beans. I keep cans of baked beans in the pantry all the time.We love spicy or flavored baked beans in burritos with onions, tomatoes and cheese, added to a salad, served over toast, baked potatoes and biscuits. Try the different varieties of beans available at the supermarket. Seasoned baked beans or other beans are great added to ground beef for burgers, stuffed into peppers, tomatoes, onions or squash.

The Prevent And Reverse Heart Disease Cookbook

Author : Ann Crile Esselstyn
ISBN : 9780698186507
Genre : Cooking
File Size : 75. 96 MB
Format : PDF, Docs
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The long-awaited cookbook companion to the revolutionary New York Times bestseller Prevent and Reverse Heart Disease. “I hope you'll treat yourself to one of these recipes and just open that door. I guarantee you won't close it!" —Samuel L. Jackson Hundreds of thousands of readers have been inspired to turn their lives around by Dr. Caldwell B. Esselstyn’s Jr.’s bestseller, Prevent and Reverse Heart Disease. The plant-based nutrition plan Dr. Esselstyn advocates based on his twenty-year nutritional study—the most comprehensive of its kind—is proven to stop and reverse even advanced coronary disease, and is built on the message the Esselstyn family has lived by for years: Your health is truly in your own hands, and what you eat matters. Mother-daughter team Ann and Jane Esselstyn have decades of experience developing delicious, healthful recipes for both their family and Dr. Esselstyn’s many grateful patients. Now, they combine their expertise to offer you the cookbook companion to Dr. Esselstyn’s groundbreaking book, with more than 125 easy and mouthwatering recipes, brimming with nourishment for your heart and your overall health. From their quick and easy meals like Fast Pasta and Greens and delicious “Sloppy Joes” to their indulgent desserts like their signature Kale Cake and Minty Frozen Chocolate Balls, these recipes will empower you to reclaim your health and discover the pleasures of eating plant-based.

New England Open House Cookbook

Author : Sarah Leah Chase
ISBN : 9780761184249
Genre : Cooking
File Size : 89. 87 MB
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“I’ve adored Sarah Chase’s cookbooks for decades! This is exactly what you want to cook at home—delicious, satisfying, earthy food your friends and family will love.” —Ina Garten, Barefoot Contessa Cookbooks and Television From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.

The Great American Cookbook

Author : Clementine Paddleford
ISBN : 9780847837472
Genre : Cooking
File Size : 84. 64 MB
Format : PDF, Kindle
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The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.

Easy Beans

Author : Trish Ross
ISBN : 0969816235
Genre : Cooking
File Size : 87. 34 MB
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Building on the success of the best-selling 'Easy Beans', this fully revised and updated edition includes over 100 fast, healthy and delicious bean, pea and lentil recipes. Enjoy traditional favourites like Classic Black Bean Soup, exotic cuisine such as Tapenade, and contemporary offerings like Santa Fe Lentil Wrap. This edition also contains: Over 20 new recipes for appetisers, soups, salads & main dishes; Nutritional analysis for each recipe; New shorter cooking times for all varieties of beans, peas & lentils; Up-to-date nutritional information; Canned equivalents for making those last-minute meals.

The Big Book Of Sides

Author : Rick Rodgers
ISBN : 9780345548191
Genre : Cooking
File Size : 68. 53 MB
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Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.” The Big Book of Sides shares • more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.

The Good Housekeeping Cookbook

Author : Susan Westmoreland
ISBN : 1588163989
Genre : Cooking
File Size : 32. 90 MB
Format : PDF
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We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.

The Bean Gourmet Presents The Greatest Little Bean Cookbook

Author : Tom Chasuk
ISBN : 0688137652
Genre : Cooking
File Size : 90. 36 MB
Format : PDF, ePub, Docs
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such as Bean Lasagna, Black Bean Potstickers and Fava Balls break new ground. Perry, Los Angeles Times

Beans

Author : Ken Albala
ISBN : 9780857850782
Genre : Social Science
File Size : 61. 10 MB
Format : PDF, ePub
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Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

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