Spilling the Beans
Dimesions: 8 x 10
Page Count: 272
Binding: Paperback with flaps
Features: 145 recipes; colour throughout, including photographs; index
Spilling the Beans
Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook from bestselling author Julie Van Rosendaal and her long-time friend Sue Duncan. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process of soaking and cooking dried beans and lentils. At a time when eating foods that are as good for the environment as they are for us is a growing concern, whole, healthy, high-fibre foods such as beans and grains are in high demand. Helpful info from gastroentrologist Dr. Guido Van Rosendaal also highlights the physical benefits of incorporating more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to cook up beans and grains, to how to add healthy fibre to your favourite desserts. An entire section on baking delicious desserts with beans amps up cakes, bars, and cookies with flavour and fibre. With so many delicious desserts with beans as the hidden ingredient, this book is sure to be the talk of many a dinner party. And it’s a surefire way to get more healthful foods into children’s diets, as well.
This book contains everything the modern cook needs to know about preparing and cooking beans and grains. Recipes for every course from appetizer to dessert are sure to please long-time lovers of legumes and those just starting out.
Tantalize your taste buds with—
- Buttermilk Waffles
- Apple, Sprouted Bean & Crystallized Ginger
- Salad with Cambozola
- Turkey Chickpea Sliders
- White Bean Risotto with Sun-Dried Tomatoes, Spinach, & Parmesan
- Slow-cooked Lamb Shanks with Lentils, Garlic Rosemary
- Pumpkin Chocolate Chip Loaf Cake