Spilling The Beans: Cooking And Baking With Beans Everyday

Paperback | October 3, 2011

byJulie Van Rosendaal, Sue Duncan

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Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook from bestselling author Julie Van Rosendaal and her long-time friend Sue Duncan. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process of soaking and cooking dried beans and lentils. At a time when eating foods that are as good for the environment as they are for us is a growing concern, whole, healthy, high-fibre foods such as beans and grains are in high demand. Helpful info from gastroentrologist Dr. Guido Van Rosendaal also highlights the physical benefits of incorporating more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to cook up beans and grains, to how to add healthy fibre to your favourite desserts. An entire section on baking delicious desserts with beans amps up cakes, bars, and cookies with flavour and fibre. With so many delicious desserts with beans as the hidden ingredient, this book is sure to be the talk of many a dinner party. And it's a surefire way to get more healthful foods into children's diets, as well.

This book contains everything the modern cook needs to know about preparing and cooking beans and grains. Recipes for every course from appetizer to dessert are sure to please long-time lovers of legumes and those just starting out. Tantalize your taste buds with
Buttermilk Waffles
Apple, Sprouted Bean & Crystallized Ginger Salad with Cambozola
Turkey Chickpea Sliders
White Bean Risotto with Sun-Dried Tomatoes, Spinach, & Parmesan
Slow-cooked Lamb Shanks with Lentils, Garlic & Rosemary
Pumpkin Chocolate Chip Loaf Cake

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From the Publisher

Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook from bestselling author Julie Van Rosendaal and her long-time friend Sue Duncan. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process...

Julie Van Rosendaal is in high demand by food followers for her knowledge and love of good food. She is the food correspondent for the Calgary Eyeopener on CBC Radio One, co-host of Viva TV's It's Just Food, the food editor of Parents Canada magazine, a regular contributor to newspapers and magazines and an award-winning food blogger (...

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Format:PaperbackDimensions:256 pages, 8 × 10 × 1 inPublished:October 3, 2011Publisher:Whitecap Books Ltd.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1770500413

ISBN - 13:9781770500419

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Customer Reviews of Spilling The Beans: Cooking And Baking With Beans Everyday

Reviews

Rated 5 out of 5 by from Great book Full of great recipes
Date published: 2016-11-20
Rated 5 out of 5 by from I recommend this book to everyone! This is by far my far my favourite cookbook. Every single recipe I've tried has turned out great and in recipes where you're hiding beans, no one can tell there's a secret ingredient! Even the basic humus recipe is fantastic & has turned a number of anti-humus family members into humus lovers!
Date published: 2014-04-28
Rated 5 out of 5 by from One of the best cookbooks ever Surprisingly, this is not a vegetarian cookbook (although there are a lot of veg dishes). I have yet to make a dish from this book that has not turned out. The baking is incredible and you cannot tell at all that there are beans/lentils in anything. A great way to get extra fibre into the diet. Best of all, everything is easy to make and the ingredients are easy to find.
Date published: 2012-01-26
Rated 5 out of 5 by from Just what I wanted! This is exactly what I have been looking for! I have made quite a few recipes from here and they have all been really good. Tasty and healthy...a winning combination!
Date published: 2012-01-18
Rated 5 out of 5 by from Fantastic - full of beans! Continuing on Julie Van Rosendall's record of excellent cookbooks, this is full of fantastic recipes. It's also a beautiful book with amazing photos (by Julie). The only thing that's disappointing is the lack of nutritional analysis with each recipe.
Date published: 2011-10-17

Extra Content

Read from the Book

Beans. We know them well, but as familiar as they are, a huge number of us don't have a clue what to do with them once we get them home to our kitchens. It's amazing that legumes, which have been around for centuries and are present in nearly every cuisine around the world, are still such a mystery even to skilled cooks. The process of soaking and simmering seems daunting, even though it requires even less culinary skill than cooking rice or pasta. All legumes-beans, chickpeas, peas, and lentils-are high in fibre, protein, and other essential nutrients. They're low in fat, cholesterol-free, versatile, environmentally friendly, and cheap. They could very well be the world's most perfect food.