From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites — in the only cookbook devoted solely to the glories of Italian bean cookery
Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility.
Here you will find:
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Velvety, earthy, and confident
How to live like Julia Child
A bread for the upcoming holidays