Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and
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English Pages 256 Year 2011
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"This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the
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This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybea
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Can you survive with beans and rice? Yes, you can if you know how to use your stock of beans and rice to their full po
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Revenge is a dish best served cold…with a side of green chili. Mari Ramirez has her hands full running her family's
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Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins
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Green beans aren’t just a Thanksgiving side—they’re also a perfect dish for busy weeknights or casual get-togethers. The
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Rice and Beans is a book about the paradox of local and global. On the one hand, this is a globe-spanning dish, a simple
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Discover the secrets of lively vegetarian cuisine Think vegetarian cooking is bland? Not any more! Now you can create ou
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