BEAN CUISINE: A Culinary Guide for the Eco-Gourmet by Beverly White

BEAN CUISINE: A Culinary Guide for the Eco-Gourmet

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KIRKUS REVIEW

High in protein, low in cost, and easy to store, beans are an obvious way to beat the economic crunch and boost ecological awareness at the same time. White's way, meatless and pressure-cooked, provides preparation tips (discard soaking water to reduce flatulence); oodles of recipes (for soups, salads, stovetop and oven meals, sandwich spreads, international feasts); and tasty rest-of-the-menu suggestions. Bean scene basics, from lentil spaghetti to liberation black-eyed peas.

Pub Date: March 28th, 1977
Publisher: Beacon