The Complete Beans and Grains Cookbook: A Comprehensive Guide with 450+ Recipes

Beans, beans the musical fruit the more you eat the more you toot the more you toot, the better you feel the beans beans for every mealNo, that being said, I bought this book because my soaking dried beans overnight and then cooking them they never get fully cooked and I know there’s some thing I’m missing and Shernoff wait for it drumroll please I did not put salt in the water to soak the beans I am very grateful for the tips on saving the color of the beans all the way up to and including dishes I will never make because they’re too damn fancy for this country girl but it was definitely worth the price and the education and I definitely will be cooking more greens, rice, and beans and so I’m tired of making the rich get richer and I’m completely happy with economical meals and America’s test kitchen has taught me more in the last two years then I’ve learned in the last 62 yearsYou always seem to learn some thing when you pick up one of America’s test kitchen books, even if you aren’t intending to become a professional chef, but you just wanna learn how to do it more efficiently, more durable, and definitely more tasty than these books are for youI want to see all your farts to be unicorn, but they don’t feel like it after trying some of the recipes in this book and black beans have now become my favorite bean

I just love beans and grains: in winter (which lasts a long time where I live), when not trying to keep up with my summertime CSA and Farmers’ Market addictions, I eat beans, always cooked from dried, and whole grains virtually every day, usually twice a day. I was so looking forward to this book! Alas, so many of the things we love about ATK just aren’t here: for example, the brand names we love. Why zero comment on the immense difference in quality between, for example, beans from Rancho Gordo or Vermont Bean Crafters, versus the dusty bags on the bottom of the supermarket shelf? They suggest simmering dried beans for “40 minutes” (a note suggests some may need more than 50) when we all know some of those supermarket beans may languish for 3-4 hours on the stovetop without tenderizing? Canned beans are embraced—yay for this terrific time-saver—but why no warning about BPA in cans? Why not shout out the manufacturers who give us BPA-free cans? Where’s the tip about freezing new grains (and beans, for that matter) for a day or two to thwart the weevils (raise your hand if you’ve ever had them)? Where’s the rule/recommendation that grains should be stored in the fridge or freezer? Finally, ATK does give the Instant Pot and slow cooker their due with chapters devoted to their use. However, as someone who cooks a wide variety of beans in her Instant Pot literally once a week, I question many of their timings as WAY too short (for example, navy beans 1 minute as opposed to my 8)—and here again, they fail to account for differences between RG/VBC fresh, heirloom beans and the aged dusty supermarket beans. Still, the recipes themselves are vibrant and varied, with most recipes having a color photo, and I hope the book will entice more cooks to explore the amazing world of beans and grains.

I’ve been trying to find a cookbook that helpsMe cook for my carnivore daughter, Mediterranean cuisine loving husband, comfort food loving mama (me) and vegetarian daughter. This book has been getting rave reviews. The combo of veg and protein based bean and grain dishes keeps us all full and satisfied. The sauces and flavors are perfect and we actually have leftovers which is criticalFor next day lunches. Everything I’ve made has been a hit!

I received this book late yesterday afternoon. I have several of ATK's books so I knew what to expect. I'm not very far into this book yet but have found several recipes I'm excited to try: Bean and Beef Taquitos, Black-eyed Pea Fritters, Molletes and British-style Beans on Toast to name a few. While I do find some of their recipes too fussy, I appreciate the sage advice and information they give. {Some, I didn't know I needed or wanted} Living here on the West Coast makes it hard (if not impossible) to find some of the East Coast ingredients in my local stores, but there's always the online sources for most things. And if I can't find the item I need or a suitable substitute, well, that recipe goes in the "too fussy" catagory. LOLWith 450+ recipes, I know I'm going to have a good time with this book!

I'm excited by the number of whole grain recipes with intriguing flavor profiles and varied ingredients... coconut chicken soup with red rice, red lentil kibbeh, and shrimp with white bean, butternut and sage are a few I'm looking forward to. While many are hearty and perfect for cold weather, others, especially the salads, will be great in the summer. Directions seem complete and easy to follow. Living in a large city, I don't think I will have any trouble finding the ingredients. I'll update as I start cooking the recipes my husband and I have bookmarked.

Great book and recipes to try.

In case you're wondering, like I did, if there are enough vegan recipes - or even recipes that sub out the meat and dairy with alternates - here to justify buying this cookbook, the answer is no. It's a great book for all the non-vegans out there. Your typical ATK with lots of photos and hints. Looked pretty good. I donated mine to Friends of the Library. Hopefully it will find a home.

Love love love

any book from America’s Test Kitchen is a gold mine; this book is no exception. Recommended for any cook avid to expand his/her recipe repertoire & improve the outcome of the cooking process.