Gourmet Grains, Beans, and Rice: Simple, Savory, and Sophisticated Recipes

I couldn't agree less that the author is "strident" in her defense of using canned beans. Just yesterday I was sharing a bowl of Hoppin' John soup (based on frozen black-eyed peas) that I'd made for a friend who loved it as much as I did, and I told him how long and how much I've appreciated the author's common sense, forthright defense of the convenience and healthfulness of a product that cuts so many, many hours out of good-food prep time. I've been cooking from this book for years and am on precisely the same flavor wavelength as the author; I've found recipe after recipe to produce food that's fragrant, bright, beautiful, and quick to fix. Even the recipes I've liked the very least have still been good. But the greatest are simply spectacular and many, many are great. Couple favorites: the aforementioned Hoppin' John soup; Fusili with Lentils, Feta & Cilantro; Halibut & Cheese Pie with Rice Crust; Sun-Dried Tomato, Fennel and White Bean Soup; Crab & Rice Gumbo.