Beans- hearty and heart-healthy, they're also satisfying, inexpensive, nutritious, and more versatile than you might think!
Jackie Freeman is a professional chef with over twenty years'
experience. Her work spans the range of testosterone-fueled
restaurant kitchens, exotic (and not-so-exotic) destinations as a
private chef, a borderline-hippie cheese maker and farmhand, a
somewhere-between-strict-and-funny culinary instructor (at PCC
Markets), a recipe developer with over 900 recipes under her
testing belt, a quirky TV and radio personality, a detail-oriented
food stylist, and a culinary writer. Jackie lives in Seattle with
her family.
More importantly, Jackie cooks every day for her growing (in both
number and appetite) family, while managing a freelance career,
schlepping kids to-and-from school and activities, and finding a
moment or two to dig in the garden or go for a run. She brings her
unique viewpoint of exacting recipe development skills and
professional culinary experience and combines it with just being a
regular mom trying to get a healthy, tasty, and somewhat efficient
meal on the table before the kids have a meltdown.
"The recipes range widely, and Freeman’s years of experience in
various food-related roles can be clearly seen in the variety of
influences and creative applications offered."
—Booklist
"[The] book brings a sense of joy and creativity to this sensible,
dare I say stodgy, form of protein."
—The Seattle Times
"Jackie Freeman's new cookbook is all about nutrition and
versatility."
—ParentMap
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