366 Delicious Ways to Cook Rice, Beans, and Grains

by Andrea Chesman

Book Overview

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0452276543
• ISBN13: 9780452276543
• Release Date: February 1998
• Publisher: Plume Books
• Length: 480 Pages
• Weight: 1.47 lbs.
• Dimensions: 1.4" x 7.3" x 9.2"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

Spectacularly Healthy, Tasty and Easy Meals

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.

Excellent whole grain recipes: easy, cheap, delicious!

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.

Super book - demystifies beans and rice!

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!

A great book

There are many good bean books on the market, but this one is perhaps a cut above the rest. The recipes are easy, delicious, and plentiful. A great addition to your bean book collection, or the only one you'll want if you are creating one.

excellent!

This cookbook is an excellent resource for both vegetarians and meat eaters alike. Chesman writes in a very easy to read style and her recipes are delicious. Normally I can only find a few recipes in a cookbook I want to try, but there are dozens in this one I am dying to try. The nutritional information is an additional bonus.