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Spilling The Beans: Cooking And Baking With Beans and Grains Everyday, by Julie Van Rosendaal
Ebook Free Spilling The Beans: Cooking And Baking With Beans and Grains Everyday, by Julie Van Rosendaal
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Review
Books on grains continue to skyrocket in sales, including international bestseller Quinoa 365Entire section on transforming nutritious beans and grains into decadent dessertsRecipes to please vegetarians and meat-lovers
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About the Author
Julie Van Rosendaal is in high demand for her knowledge and love of good food. She is the food correspondent for The Calgary Eyeopener on CBC Radio One, co-host of tv's It's Just Food, food editor of Parents Canada magazine, a regular contributor to newspapers and magazines, and has an award-winning food blog, dinnerwithjulie.com. She is the author, and co-author of several bestselling Whitecap titles including Spilling the Beans, Starting Out, and One Smart Cookie. She lives in Calgary, Alberta.
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Product details
Paperback: 272 pages
Publisher: Whitecap Books; 1 edition (October 3, 2011)
Language: English
ISBN-10: 1770500413
ISBN-13: 978-1770500419
Product Dimensions:
8 x 1 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
43 customer reviews
Amazon Best Sellers Rank:
#427,307 in Books (See Top 100 in Books)
A lot of good recipes, although I am off of grains so some are not of use to me.
I have ordered hundreds of items on Amazon, but rarely do I find myself writing a product review. I noticed this book only has one review and it deserves more. I purchased this book about a month ago and have made several tasty recipes including Red Lentil & Sweet Potato Curry with Spinach, Charred Corn, Black Bean, & Toasted Barley Salad, Roasted Beet Hummus, Baked Penne with Sausage, Spinach, & Beans, and Curried Sweet Potato, Carrot, & Red Lentil Soup. What I love most about this book is that the beans and grains are not always on centerstage, but play a supporting role to dishes adding in fiber and health benefits without feeling like you are eating a plate of beans. I also appreciate the authors comments on each recipe as they suggest ingredients you can swap to add variation. For example, I used quinoa in place of the barley in the salad I mentioned and it was so good that I don't know if I'll ever try the toasted barley. And they have a recipe for a traditional hummus and then give you four variations, including the roasted beet hummus. There's a section called Baking with Beans and it includes desserts and breads, but I haven't tried any of those yet.I also like the simple format of this book. It has a clean look with the ingredients for each recipe listed in a colored box and the directions are below with comments to the side. Some of my cookbooks go a little overboard with fluff so I appreciate simplicity.Overall, this is a cookbook that I am very happy with and will continue working my way through it trying new recipes.
I just got the book yesterday so have not made any of the recipes, but I’m super excited to do so. I am trying to incorporate more beans and grains into my diet and this book definitely will help me to do that. I’m especially excited to try the soups. I’m starting with the spinach, bean and pasta soup, though it was hard to choose since there were so many that sounded tasty. Couscous with roasted vegetables, feta annd chickpeas, Mexican fried rice, and curried quinoa salad were just some of the other dishes that sound tempting. Even the desserts - which looked delicious - are made with beans. The full-page color photos are stunning and are definitely motivating me to get started on some of the recipes soon. I’m going shopping tomorrow with that in mind.
I would give this book 4.5 stars. I've tried 3 recipes so far and they've turned out pretty good. I especially like the section on bean and grain salads which have tasty combinations of bean, vegetables, fruits, and grains. I should state that I've been trying to reduce animal product (particularly animal flesh) from my diet which is why I turned to this book---to find various ways to eat beans to help meet daily protein needs. While this book isn't vegetarian, I would recommend this book to vegetarians and vegans that feel comfortable in the kitchen to be able to modify recipes to produce a vegetarian/vegan dish. I think the strength of the book is in offering more variety and creative recipes. And I like that the recipes, so far, have been more flavorful without overdoing spices than other vegetarian cookbooks. I think the only negative is that if you are vegetarian, you need to modify the recipes to add more beans to get more protein. Some of the recipes can be kind of "light" (in terms of protein heftiness) for vegetarian needs. If you're an omnivore, you shouldn't have any issues with this book.
I love this cookbook! It has a variety of recipes that call for beans, lentils, and interesting grains. I thought the book would focus mostly on beans, but it has a mix of recipes.We have tried quite a few of the recipes since we got the cookbook and have loved most of them. The sections in the book are:IntroductionBeans for BreakfastAppies & SnacksBeany, Grainy SaladsSandwichesSoups & StewsOne-Dish MealsPastaBeany SidesBaking with BeansIndexI have mainly cooked from the Beany, Grainy Salads, Soups & Stews, One-Dish Meals, and Pasta sections. We have enjoyed the recipes from these sections. I love using more variety of grains and beans in my dinners. I'm looking forward to making more of these recipes and trying out baking with beans!
I always wanted to add more beans to my diet and this book did it! I tried several dishes and most of them came out really good.It's also been fun to try different kinds of beans, too. I much prefer using dry beans versus canned.
I am very much in love with this cookbook !! Several of the recipes have become my go to recipes for nights when things are hectic. The soups are all wonderful, the black bean tacos and the falafel recipes are dynamite !! I have not made any of the bread recipes yet, but they are flagged. My book is only a year old but looks much older, it is on my cookbook rack as a permanent fixture. None of the ingredients are hard to find, and most are pantry items. Love that you can make breads and pizza dough with beans, and the deserts are good too !
I haven’t made anything from this cookbook because none of the recipes sounded very good. I knew that I’d pass on the baking recipes, but I bought the book because I’m moving to a more plant-based diet and hoped to find interesting recipes with beans and whole grains. But the recipes are more about adding beans and grains to other recipes. For example, roasted tomato soup with red lentils and steel cut oats. Even overlooking that the recipe seems needlessly complicated (roasting canned tomatoes), why would I want to add lentils and steel cut oats to a tomato soup? So much of this cookbook is about sneaking in beans and grains and that just isn’t something I’m interested in. This is probably going in the donate pile for me.
Interesting book. A lot of recipes where you add cooked white beans to decrease white flour and increase nutrition without your family knowing. I am headed out tomorrow to the bulk store to buy a lot of beans, cockpot them, and freeze in 1 cup packages. They say to use canned beans and rinse them, but canned beans cost more and have WAY too much sodium.
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