366 Delicious Ways to Cook Rice, Beans, and Grains

By Andrea Chesman
(Plume Books, Paperback, 9780452276543, 480pp.)

Publication Date: February 1998

List Price: $20.00*
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Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as: Healthy Mediterranean diet-inspired recipesSpicy Vegetable CouscousPesto Pasta with Cranberry BeansSmoky Black Bean BurritosJamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.Recipes are high in flavor, low in fat.Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

About the Author
Andrea Chesman has written more than 20 cookbooks, including Storey's "Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest", and "Mom's Best Crowd-Pleasers". She has also written a number of books on grilling, including the James Beard Award nominee "The Vegetarian Grill". She has contributed to many publications including the "New York Times", "Cooking Light", "Vegetarian Times", "Fine Cooking", and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
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