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Tuesday, April 2, 2013

Free Book - Bean, Meet Skillet (DF)

Bean, Meet Skillet, which looks to be a 26 recipe sampler of recipes taken from Crescent Dragonwagon's Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! ($8.61 Kindle), is free direct from Workman Publishing this month, as a part of their Blue Plate Specials promotion. Since Bean By Bean weighs in at 400 pages, it's a pretty good deal if you want more than the sampler provides.
Book Description
James Beard Award-winning author Crescent Dragonwagon gives the humble bean its proper due, showcasing its versatility in stovetop recipes from refried beans to falafel and tofu.
Get the free ebook from Workman, using promo code l0v3f0rb34nz (no spaces and those are numbers in places of some letters). You can download a DRM-Free copy in MOBI or EPUB format. As an extra bonus, get a springtime dispatch and a recipe for a Sugar Snap Pea salad from Crescent Dragonwagon on Workman's website.

Bean By Bean: A Cookbook
Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.