Bean Banquets, from Boston to Bombay: 200 International, High-Fiber, Vegetarian Recipes

The recipes are much more flavorful, and I found the variety interesting as well. The book is broken down into various world regions.Nicely done. The only way "Easy Beans" beats it is in the nutritional analysis provided. Perhaps I just have an old copy of "Bean Banquets from Boston to Bombay";it's had much use, in a couple of pieces now.

I've made a number of the recipes in this wonderful little gem of a book and they've all been tasty as well as "good for me". I have my whole family eating from these recipes at least once a week. I use my pressure cooker to cook beans most all the time and the preparation couldn't be simpler. I had the pleasure of meeting Mrs. Gregory while I was a student in Syracuse in the mid- 90's(a roommate was a family friend of hers), and she was busy working on another cookbook that was Italian inspired at that time. If it is anything like this one I'll be sure to get it.

I have an entire bookcase filled with cookbooks, most of which are vegetarian. I keep coming back to Bean Banquets. The recipes are delicious and easy to follow. The Savory Lentil Soup is awesome. I would love to see it back in print and I would buy up several as gifts for friends. Three cheers for the humble bean!

This book was one of the first vegerarian cookbooks that I purchased, and it has remained one of my favorites. Not only are the recipes very tasty (the "Cuban Black Bean Soup" recipe has become a family favorite--even though my parents are meat-eaters!), but the cultural/historical information given about each dish makes for an interesting read. Before I bought this book I had never cooked with dried beans. However, Patricia Gregory's clear directions (a detailed introduction to working with dried beans is provided) convinced me that using dried beans really is easy (and economical). Moreover, a good number of the recipes in this book are time-tested...they're classic dishes from around the world (like a wonderful lentils and rice dish from Lebanon [mujaddara] and a recipe for the sweet red bean paste found in lots of asian pastries). There are also "non-traditional" recipes like "Bean and Leek Chowder" and "Creamy Mexican Soup" that will become classics in your kitchen once you taste them. There are two points to consider before you buy-- All of the recipes in this start with dried beans, and if you want to cook with canned beans, the conversion could be tricky. Also, if you usually use a pressure cooker to cook your dried beans, this book might not be for you (unless you're a whiz at converting standard recipes to pressure-cooker recipes) because the author doesn't provide any guidelines for using them.