Product Description

Classic Bestseller from the world's best-known vegetarian cookery writer in smart new format Stylish updated version of the classic vegetarian bestseller. Rose Elliot is Britain's most popular and versatile vegetarian cookery writer and in this book, she gives the lowdown on beans of every flavour, colour and variety. Through the A-Z of bean varieties, there are bakes, rissoles and soups to tempt the tastebuds and essential information on the preparation of all pulses.

Product Details

• Amazon Sales Rank: #9296 in Books
• Published on: 2000-03-06
• Original language: English
• Binding: Paperback
• 224 pages

From the Back Cover
Rose Elliot is an internationally-renowned vegetarian cookery writer - her creative and delicious recipes have inspired many to become vegetarian. The Bean Book is a vegetarian classic giving the lowdown on beans and pulses of every flavour, colour and variety. The Bean Book includes bakes, rissoles and soups to tempt the tastebuds as well as essential information on the preparation of all pulses. With recipes such as West Indian Red Beans and Lentil Pie you will find the versatile bean is healthy, economical and delicious. Try other inspiring recipes from the Rose Elliot collection - Low Fat, Low Sugar, Cheap and Easy, Vegetarian Christmas and Vegan Feasts.

About the Author
Rose Elliot is Britain's foremost vegetarian cookery writer -- she has helped revolutionize Britain's eating habits.

Customer Reviews

a fabulous introduction to cooking with pulses
I first came across this cookbook when a work colleague loaned me a well worn, dog-eared copy she had picked up in the UK in the early eighties. How I wanted a copy of this cookbook!

From simple lentil soups to the sophisticated aigroissade salad, Rose Elliot's recipes offer something for whatever level of cooking experience you have and are a great introduction to vegetarian cooking. The layout is pleasing to the eye and cooking instructions are short and easy to understand. The recipes are enhanced by accompaniment suggestions and a short history of the dish, if it exists.

This is a cookbook which will expand your knowledge of pulses and move you beyond lentil stew. It gives an overview of the nutritional value of beans and pulses and introduces the reader to the wide range of beans and pulses which are available. Descriptions of the beans are given, colour and size, which will make it easier for those unfamiliar with them to spot when out shopping.

Favourite recipes of mine include creamy bean dip, spinach and lentil soup and beans in leek sauce. There are also recipes for staples of vegetarian diets, such as felafal, hummus and dal. Rose Elliot also takes some traditionally meat based dishes, such as lasagne, pastichio and cocido, and turns out vegetarian versions which are just as tasty and flavoursome as the originals.

I was estatic to find this book was available again. My only complaint? I think this newer version has fewer recipes than the original!

an old friend that's never let me down
I first came across rose Elliott's Bean Book when I was at University and I literally taught myself to cook from it and survived on a very slender budget by cooking all her wonderful, cheap and tasty bean recipes.

My original copy was falling to pieces so I've just bought this new edition -- and i still love it! The warmth and friendliness of the book are very encouraging and the recipes are lovely.

This book was the genesis for my interest in vegetarian cooking
I see above that some purchasers are unhappy with the book. That is their right. I think one thing needs to be taken into account with vegetarian cooking: it's mostly bland. That's my experience. But the concepts are fine, and the meld of unknown and unfamiliar ingredients is excellent.

Any cook worth their salt can take a recipe that is sound and ponce it up to their personal tastes.

I bought Rose's book 25 years ago during an intense relationship with a vegetarian lady. I was already a pretty fair cook in the meat style, and I saw this as a challenge. Rose's recipes weren't hot/spicy enough for me, but her constructions are superlative. You want chili? Add some. If you are a rigid cookbook cook, the maybe you need The Woman's Weekly cookbook and not this one.

I still have the original paperback book I bought in Australia--used it tonight, in fact-- but the pages have begun to fall out from use. This wee book has been a mainstay on three continents for me, and now I'm forced to purchase a new one.

For you knockers out there I say.... learn to cook.

Cheers, John Irvine