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
|
|
Everything that's wrong with vegetarian cooking
|
I bought this book hoping for a bit of variety and inspiration with bean cooking but I have been sorely disappointed.
Every recipe I have cooked from it has been needlessly long, complicated and "faffy" and the results have always, without exception, been bland, homogeneous and uninspiring plates of beany mush that look and taste like something out of a 1960's comedy hippy cafe.
Good food should be about the joy of excellent quality ingredients in interesting combinations that delight your taste buds and your eyes at the same time. Instead these recipes offer unappetising, textureless, bland and ugly concoctions. Cooking has moved on from this kind of rubbish.
Avoid.
|
|
|
Full of beans
|
|
I wanted to do more with beans and pulses and this was the ideal place to start. The book is packed with easy to follow, well presented recipes. I notice one reviewer complained of the lack of photographs, but let's face it - this type of cookery isn't about beautiful food. The book is still attractive, easy to read and well laid out. Also, everything I've tried so far has been simple to cook and a great success.
|
|
A bit disappointing
|
|
I have just received this book and I am not thrilled. One thing I do like in a cookery book are photos of the dishes. This bok does not contain one. A bit cheap I feel.
|
|
|
United States | 
United Kingdom | 
Canada