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This book is most valuable for its clear, practical method for getting dry beans through the kitchen and into the bowl. Her explanation is so clear I have been reading her chapter aloud to novice bean cooks for 30 years. The author has explained why and how to use a pressure cooker to prepare efficiently prepare all sorts of bean pots from around the globe. From there, she is off to put hot rocks in a wood fired bean hole, cook tofu chow mein, and a propose a series of festive ethnic meals, each with a bean dish.
Though long out of print, this is the best first book of bean cookery I have ever encountered.