The Bean Bible

In the growing field of bean and grain cookbooks, Green does an above-average job with these well-written multiethnic recipes ranging from Italian Chickpea Fries to Chinese Steamed Clams with Fermented Black Bean Sauce. Her hefty introduction is packed with history, helpful information and the requisite section on minimizing gas when eating a legume-loaded diet. A legume family tree divides beans and their ilk into four major branches, and the glossary covers even rarer varieties like appaloosa beans. A sub-section on products derived from soy (i.e., soy sauce and miso) is also a winning inclusion. Best of all, Green has a knack for enlivening tired ideas. For example, her Vegetarian Chili with Red Beans and White Hominy contains butternut squash and cumin seeds. Some of the main dishes consist of several different components: Grilled Lamb Patties with Turkish White Bean Salad and Marinated Carrots, and Israeli Couscous with Eggplant Rolls and Chickpeas. And Green pays homage to recent culinary trends--such as Asian Wrap Sandwiches with Shiitakes, Bean Sprouts and Hoisin Sauce (rolled in tortillas)--without neglecting old legume favorites like Spicy Homemade Beer Nuts. Not all recipes are vegetarian, but those that are she thoughtfully marks as such. This is a worthwhile addition to the bean cookery shelf. (July)