更多書籍供您參考

購物車

您會獲得 VIP 禮遇!

購買 Kobo VIP 會員資格後,即可獲得合格項目 10% 折扣和賺取 2 倍 Kobo Super Points 的優惠。

無法購買的項目
請檢閱您的購物車。您可以即刻移除無法購買的項目,或者我們將於結帳時為您自動移除。
項目項目
評分與評論 (1 2 顆星評分
1 則評論
)

整體評分

4.5 顆星 5
2
5 星級 4 星級 3 星級 2 星級 1 星級
1 1 0 0 0

分享您的想法

您已分享對此項目的評論。謝謝!

我們目前正在審查您提交的內容。謝謝!

完成評論

所有評論

  • 0 人認為這則評論實用

    0 人認為這則評論實用

    0 人 (共 0 人) 認為這則評論實用

    感謝您的反饋意見!

    WARNING - boil dried beans first!

    Recipes are arranged by cuisine; I haven't tried any of the recipes yet, but it looks like an interesting cross-section. Not as many pictures as one would like in a cookbook, though... I did want to mention, though, that the author seemed not to be aware of the risk of food poisoning from slow-cooking dried beans (especially kidney beans and cannellini beans). Dried beans contain a toxin called phytohaemagglutinin, or kidney bean lectin, that will make you quite sick - and in fact, slow cooking actually increases the beans' toxicity. Even four or five raw beans are enough to induce nausea, vomiting and diarrhoea. Fortunately, all you need to do to eliminate the toxin is soak your beans overnight, drain them off, then boil them in fresh water for at least 10 minutes; then they're safe to go into the slow cooker. (Tinned beans are already safe.) Better than inflicting upon everybody a night on the toilet...
2

您可以使用下列任一個 Kobo 應用程式及裝置來閱讀此項目:

  • 桌面
  • eREADER
  • 平板電腦
  • IOS
  • ANDROID
  • BLACKBERRY
  • WINDOWS