The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!

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Summary: Bean Recipes for the Gourmet Cook
Review: From skillet-roasted chicken with black-eyed peas and savory to a one-pot Beef, Bean and Barley Casserole, Bean Bible is packed with a range of bean dishes from appetizers to side dishes and desserts, and will please any who want to use the versatile bean as a staple in their diet. No photos, but the easy recipes don't need them.

Rating:
Summary: Packed with easy and delicious bean dish recipes!
Review: From skillet-roasted chicken with black-eyed peas and savory to a one-pot Beef, Bean and Barley Casserole, Bean Bibleis packed with a range of bean dishes from appetizers to side dishes and desserts, and will please any who want to use the versatile bean as a staple in their diet. No photos, but the easy recipes don't need them.

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Summary: Excellent Recipes!
Review: I bought the book because beans are so healthy and since they are a prebiotic food they are good for a number of degenerative diseases (especially candida). The recipes are so good that I don't even feel like I'm cooking for health reasons! I would recommend this book to anybody who has a discriminating palate.

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Summary: Not for vegetarians!
Review: The information in the first few chapters regarding all the different kinds of beans and how to cook them is very useful. I learned a lot I didn't know, even though I've been cooking lots of beans for years. However my biggest complaint is that, while not claiming to be a vegetarian cookbook, one might reasonably expect that something called "The Bean Bible" might be more vegetarian than not. But most of the recipes in this book call for meat of some kind, and many I would say are even more meat-based than bean-based. This is a real disappointment to me since I am a vegetarian. It's easy enough to replace the odd meat item in a recipe with a soy based meat item, but these recipes rely very heavily on meat and many do not lend themselves to substitutions. I would only recommend this book to hearty meat eaters.

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Summary: A lovely, lovely book for food lovers
Review: This book is quickly becoming one of my favorite cookbooks. Each recipe begins with a descriptive paragraph containing historical information about the dish or specific recollections from the author as to the origin or the travels that led to its creation. It is imaginative, innovative, and very informative. I really love it.

Rating:
Summary: Bean Recipes for the Gourmet Cook
Review: This book provides a wide range of bean recipes, from "Roasted Gigot (leg) of Lamb with Flageolet Gratin" and "Ravioli with Spring Greens Filling and Creamy White Bean and Sage Sauce" to more basic recipes like "Senate Bean Soup" and "Boston Baked Beans with Steamed Brown Bread". There are plenty of vegetarian recipes, which are marked as such at the top of the page. There are recipes for every kind of legume under the sun, not just the common varieties. On the down side, these are not generally recipes that can be made quickly, and there is no nutrition information provided. This is truly an amazing collection of interesting and varied recipes!