2024 the best way to cook green beans review

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The only grain and legume cookbook you need!

Shortlisted for the 2022 Art of Eating Prize

As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu, and NPR's The Splendid Table.

Make grains the easiest, healthiest, and most exciting stars on your table. Abra Berens, a James Beard semifinalist for Outstanding Chef and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. 

Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 gorgeous photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, and unique recipe style. New and seasoned home cooks alike will find themselves turning to this guide to develop a repertoire of approachable, big-on-flavor recipes.

THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries.

REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their stable of techniques. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries.

FOLLOW-UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award.

"Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations."—Kim Severson, New York Times

"[Ruffage] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit

"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

Perfect for:

Home cooks seeking to take their skills to the next levelBusy people who need easy recipes for clean eating but still want them to taste goodFans of beloved cookbooks known for their simple, healthy recipes such as The Moosewood Cookbook, Half Baked Harvest Every Day, or Ottolenghi Simple

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Publisher ‏ : ‎ Chronicle Books (October 26, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 448 pages
ISBN-10 ‏ : ‎ 179720713X
ISBN-13 ‏ : ‎ 978-1797207131
Item Weight ‏ : ‎ 3 pounds
Dimensions ‏ : ‎ 7.3 x 1.75 x 9.8 inches
Reviewer: SherryB
Rating: 5.0 out of 5 stars
Title: Wow!
Review: I saw this book on Amazon and decided to order it. I use beans, grains, and seeds regularly and thought I knew a thing or two! This book made my jaw drop!!! When the book arrived, I only intended to give it a quick - maybe half hour - look through. I couldn't put it down! Throughout, the author gives a nice variety for preparing these nutritional power houses, ways that I never thought of before, ways that I'm anxious to try. While I will never cut out meat from my diet, I do eat a lot of vegetarian delights. Most, or at least many, of the recipes are quick to put together. If you are into healthy eating and want more variety, you need this book. It has my highest recommendation

Reviewer: A. Schuering
Rating: 5.0 out of 5 stars
Title: Gorgeous, Versatile, Inspirational
Review: The recipes are amazing — all are modular so you can mix and match. The flavors are incredible, the photos are beautiful, and I'm completely obsessed. If you're looking to add more grains and beans to your weekly lineup, this is the way to do it.

Reviewer: Ariel Shalev
Rating: 5.0 out of 5 stars
Title: A single cringey page in an otherwise magnificent book
Review: I read a lot of reviews of people loosing their minds over the foreword in which Abra Berens explains why she included meat in an otherwise vegan-feeling cookbook. They claimed it was cri gey, hypocritical, rediculous... I think it's very human. I myself am also not a vegan or vegetarian but am uncomfortable with thinking of where my animal based products come from. I greatly reduce my intake but it's still there. Is it something I can logically explain? Not easily. But I commend Abra Berens for tackling this head on and trying to show both sides that exist in us.Also - if you don't want to add animal based products, skip or substitute! It's as easy as that and Abra Berens provides you with plenty of alternatives.Apart for that wholly unnecessary debate, how is the book?As many cookbooks, this has a lot of information outside of just recipes which are not necessary for using the book but can help you get the confidence to improvise your own recipes.To the recipes:The recipes themselves are brilliant and are the reason I give this book 5 stars. Everything from the potlicker soup to the smashes chi kpeas to the green pea fritters and more and more and more are just perfect!I've become That Person who cooks a big batch of bean/peas/wheat and has them in the fridge to whip up a quick, satisfying dinner after work.This book also had the side effect of making me a more conscious cook, reducing my food waste with simple actions such as making stews with the produce I wouldn't use otherwise, freezing scraps for stocks, and buying local (since so much of the results herein depend on the produce).I highly recommend going on this farty, farty adventure! (farts subjective, addressed and can be avoided)

Reviewer: Elizabeth Kuhn MD
Rating: 5.0 out of 5 stars
Title: This is a cookbook that is fun and informative to read!!!
Review: I think it may change how you think of rice to say nothing of all the other grains 🙂

Reviewer: What the Orcas
Rating: 4.0 out of 5 stars
Title: Lots of great ideas but
Review: The letter "N" is missing in the index. Otherwise, the book looks great, just what I wanted.

Reviewer: Kelly May
Rating: 5.0 out of 5 stars
Title: Such an Adaptable Book!
Review: I love the variations that are offered on the base recipes, there’s so much to dive in and try. I checked this book out of the library twice before I decided it needed to have a permanent place in my collection

Reviewer: noeldottir
Rating: 5.0 out of 5 stars
Title: Excellent
Review: As described, well packed, came rapidly. I’d happily order from this vendor again.

Reviewer: Katie
Rating: 5.0 out of 5 stars
Title: Lots of helpful whole grain recipes
Review: If you're looking for relatively practical tips for cooking beans and whole grains, you will like this cookbook.My only complaint is that a lot of the recipes call for ingredients that are not typical in home kitchens, but are at least easily obtained or substituted. Example: broccolini. I can only find it at the farmers market, in season, but that's okay because I can substitute broccoli.

Reviewer: Juliet in Montreal
Rating: 5.0 out of 5 stars
Title:
Review: I have had a off again on again love affair with beans for over 30 years now. When it was on, I was living my best life, well fed, happy, healthy, without a thought to my weight or appetite. When it was off, I was struggling with boring weeks of too much lentil soup, not willing to wait out the reunion farts. I've had a couple of bean bibles (Romancing the beans, Mark Bittman Vegetarion cooking, Jane Brody's Good Food Book). But this is the first book I've ever come across that starts first and foremost with the skills to relieve bean boredom. Great relishes, pickles, and a plethora of simple add ons to make beans burst with flavour. And the d'oh practice of cooking a big batch of beans (not a big batch of soup) , then cooking them different ways. Combine this with just the right sprinkling of memoir, politics, interviews with farmers, and this cookbook is both a joy to read, and a companion I look forward to spending time with for the rest of my bean filled days.

Reviewer: Ms L. Penfold
Rating: 5.0 out of 5 stars
Title:
Review: Loved the way this book is organised, type by type, with so much information and a great selection of recipes and suggestions. I've been compiling my own translation (American to English) - and I'm reading it cover to cover. I've also bought her other book, Roughage, organised in the same way.

Reviewer: Karel Grant
Rating: 1.0 out of 5 stars
Title:
Review: I was looking for a book that would provide some innovative recipes that would encourage me to prepare meals with less meat.This book is for someone who has the time or interest in researching the basics of grains and beans as opposed to preparing meals.