Cookbooks

Read e-book online Bean By Bean: A Cookbook: More than 200 Recipes for Fresh PDF

By Crescent Dragonwagon

ISBN-10: 0761132414

ISBN-13: 9780761132417

Has there ever been a extra beneficiant element than the bean? Down-home, but haute, soul-satisfyingly hearty, valued, flexible deeply delectable, healthy, and cheap in addition, there’s not anything a bean can’t do—and not anything that Crescent Dragonwagon can’t do with beans. From previous pals like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from eco-friendly beans and clean shell beans to peanuts, lentils, and peas, Bean through Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with info, kitchen knowledge, lore, anecdotes, and a zest for solid meals and stable times.

Consider the lentil, to take one instance. observe it first in a scrumptious slather, Lentil Tapenade. Then in part a dozen soups, together with Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, best possible Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with vegetables, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do an identical for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of unpolluted Favas, Baked Limas with Rosy bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even muffins: Peanut Butter Cup tarts and pink Bean Ice Cream.

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Read Online or Download Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! PDF

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Extra info for Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!

Sample text

Add chopped chives and mix well. Serve immediately. 45 ml (11/2 fl oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 fl oz / 2 Tbsp) 60 ml (2 fl oz / 1/4 cup) 2, finely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, finely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.

Onions should still be crunchy. Serve immediately. If the taste of raw onion is preferred, cook for no more than 1 minute before serving. rice and noodles simple fried rice 40 vegetarian glutinous rice 43 stir-fried vermicelli 44 pekinese noodles in special sauce 47 fried loh shee fun 48 shanghai rice cakes with vegetables 51 40 r ic e a n d n oo d l e s simple fried rice INGREDIENTS Cooked long-grain rice Cooking oil Eggs Spring onions (scallions) Salt Rice wine or dry sherry 450 g (1 lb) 30 ml (1 fl oz / 2 Tbsp) 4, lightly beaten 6, finely sliced 1 tsp 1 /2 tsp METHOD • Break up cooked rice grains with chopsticks or a fork.

Add fried mushrooms and seasoning. Stir-fry for a few minutes. • Add corn flour mixture to thicken sauce. Serve hot. Garnish as desired. 58 m u s h roo m d i s h e s stuffed chinese mushrooms INGREDIENTS Dried Chinese mushrooms Corn flour (cornstarch) Soft bean curd Water chestnuts Carrot Salted cabbage (harm choy) Cooking oil Green peas 16–20, large, soaked to soften and stems discarded 1 Tbsp 1 piece, 300 g (101/2 oz) 5, peeled and minced 1, small, peeled and minced 30 g (1 oz), soaked in water for 30 minutes, drained and minced 30 ml (1 fl oz / 2 Tbsp) 16–20, blanched in hot water for 2 minutes seasoning Ground white pepper Salt Sugar Corn flour (cornstarch) sauce Cooking oil Light soy sauce Sugar Vegetable stock (See pg 10) Salt Corn flour (cornstarch) METHOD • Coat inner sides of mushrooms with corn flour and set aside.

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Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon


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