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I Do the Speed Limit
- Publié sur Amazon.com
Format: Format Kindle
This is a very good group of recipes dealing with beans, lentils, peas, and bean products.
I did not grow up eating beans. Once a week, a can of kidney beans was emptied into a pound of ground beef, plus a can of corn and a can of green beans and a can of tomato soup, to feed a family of four for dinner—thank goodness my father insisted on a chopped onion going into the mix, too. That was the extent of my bean experience until I started cooking for myself. As I experimented with beans, (they were cheap and my wallet was usually empty), I soon learned that beans need a lot of help in the flavor department. Once I taught myself how to add layer upon layer of herb and spice flavors to my bean dishes, I learned to love beans. There are so many ways to incorporate them into your diet!
And that is what I like about this book: The author uses LOTS of herbs and spices and layers them on. Why it is a bit of a disappointment: Being British, she has included very many chickpea and lentil recipes. There are quite a lot of Indian-inspired dishes as well. The book is missing the wonderful bean varieties that are available in the US now. It is also missing the interesting varieties that I find on the shelves of my favorite Asian market. Plus, she doesn’t get into the nuances of the individual bean varieties. And she does not mention why this or that bean would work better or worse than another. So, how much you like this cookbook may depend on how much you like chickpeas and lentils…. Or how many recipes you already have for chickpeas and lentils….
The author has a very nice, personable, style of writing. The ingredient lists are down-to-earth and not a mile long. Instructions are understandable and leave room for creativity. There is a good amount of helpful general information, info on beans as baby food, sprouting beans, and sauces, salsas and seasonings to use with your bean dishes.
If you are short on time, YOU CAN STOP READING HERE, I’ve covered the basis for my four-star rating above. But if you are still undecided about this cookbook, keep on reading: I’ve included more info and listed some recipes below.
This book is not strictly vegetarian. There is a chapter dedicated to “Vegetarian Mains”. Throughout the book, you really don’t see much meat listed in the ingredient lists.
Besides listing many new dishes, the author includes her versions of well-known dishes: Falafel, farinata (chickpea flatbread), bean burgers (with variations), split pea soup, pasta fagioli, African peanut soup, Jamaican Rice and Peas, Brazilian feijoada (pork and black beans), stir-fried greens and fermented black beans, Boston baked beans, chili con carne and a cassoulet.
In addition to the main recipes, the author has incorporated a feature titled “How About?” in which she offers suggestions, alternatives and variations. It is a great feature! There are a decent amount of (fairly average) pictures of finished dishes, but there is not a picture for every dish.
Living in south Texas, I was not impressed with her British version of Mexican bean dishes.
Here are some recipes that I’ve tried and some still on my bucket list:
--The Sweet Potato and Coriander Falafel can also be used as a side dish of puree; that is how I tried it, and liked it. There is also a Butternut Squash and Mint Falafel.
--A Tomato, Rosemary and Red Lentil Soup with garlic, hot peppers and lemon;
--Here is an interesting recipe: Cannellini and Porcini Cappuccino, where the dried mushrooms are pureed along with the beans, then strained and frapped to make it totally smooth and somewhat layered. If you’ve got a milk frother, you can top the aerated soup with milk froth. It is lovely in a double-layer clear glass.
--How about fresh clams with navy beans, white wine, garlic and tomato?
--Two beautiful salads: Fresh (or frozen, thawed) edamame, melon, blueberries and chicken; and mixed beans with ginger, chopped scallion or red onions, hot peppers, tomatoes, citrus juice, basil, cilantro or other herb;
--To add to a basic white bean mash: Horseradish, Dijon or grainy mustard, herbs or parmesan;
--The author includes several variations for a basic braised bean dish: Make it a gratin with bread crumbs and cheese; add sun-dried tomatoes and rosemary; add fennel, fennel seeds and orange, or add fresh, young greens;
--We really enjoyed the Greek Baked Butter Beans with Feta, which incorporated a lot of different flavors (celery, carrot, tomato, hot pepper, vinegar, brown sugar, dill, oregano and parsley to name a few).
**I received a temporary download of this cookbook from the publisher through NetGalley. I’ve had the download in my possession for about a month before writing my review.