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At last, a cookbook devoted to the humble bean—which is. surpris-ingly, not only one of the most nutritious and economical foods in the world, but perfect for some of the liveliest, most sophisticated recipes you'll ever taste.
Packed with protein, fiber and other vital nutrients, beans are a low-calorie staple of particular interest to dieters, diabetics and cholesterol reducers. They're ideal as the centerpiece of extraordi-fg nary gourmet meals or in combination with your favorite meats. pastas, breads and cheeses.
In The Brilliant Bean, award-winning authors Sally and Martin Stone have compiled more than 175 truly inspired recipes for every season, in every category—appetizers, soups. salads, main dishes and desserts, including:
THREE BEAN TERRINE • PASTA E FAGIOLI ALLA VENEZIA • GREEN BEAN AND PROSCIUTTO FRITTATA • GOLDEN GARLIC LENTIL FLAN • GINGERED BEAN AND CARROT CAKE • YELLOW SPLIT PEA SOUP WITH PISTACHIOS • AND MUCH, MUCH MORE.
You'll also find invaluable tips on storing and buying beans, along with complete directions for preparing a wide variety of legumes—including the Stones' special "quick cook" hints guaranteed to eliminate hours of time-consuming soaking. The Brilliant Bean is a rare trea-sure—a unique cookbook that introduces you to a whole new spectrum of culinary delights while providing heathy, economical and delicious fare your whole family will enjoy.
SALLY AND MARTIN STONE are authors of The Mustard Cookbook. winner of the Tastemaker Award and ranked by Bon Appetit as one of the "10 Best Books" of 1981. Sally is a graphic designer, food stylist and former food editor for Look magazine. Martin is a former associate creative director for an advertising agency
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