Beans, Beans, Beans (The Delicious Relationship of 38 Types of Beans)

Author: Florence Fabricant
Publisher:
Publish Date: 2006-06-01
Features: You might be very familiar with red beans and mung beans for making ice cream, green beans for stir-frying, and kidney beans for soup, but what about scarlet runner beans, Apache May beans, chocolate beans, and the "Sea Goddess"? For 15 years, bean expert Elizabeth Berry has cultivated these rare beans on her ranch near Santa Fe, and this book, written by Florence Fabricant, a food critic for The New York Times, brings Elizabeth into the public eye. Beans have existed on Earth for over 10,000 years, and the book specially lists more than 35 common and rare beans—some you may have seen, while many more are completely unknown. Each bean is accompanied by beautiful photos and over 40 delicious recipes, all provided by top chefs in the United States. Little beans, it turns out, are far from ordinary! You might be very familiar with red beans and mung beans for making ice cream, green beans for stir-frying, and kidney beans for soup, but what about scarlet runner beans, Apache May beans, chocolate beans, and the "Sea Goddess"? For 15 years, bean expert Elizabeth Berry has cultivated these rare beans on her ranch near Santa Fe, and this book, written by Florence Fabricant, a food critic for The New York Times, brings Elizabeth into the public eye. Beans have existed on Earth for over 10,000 years, and the book specially lists more than 35 common and rare beans—some you may have seen, while many more are completely unknown. Each bean is accompanied by beautiful photos and over 40 delicious recipes, all provided by top chefs in the United States. Little beans, it turns out, are far from ordinary!