In this companion book to Amazing Grains, Joanne Saltzman applies her unique approach to a wide variety of dried beans. Saltzman explores the fundamentals of dried-bean cooking, explains seasonings, soaking, different types of preparation, each bean's unique attributes and taste, and provides more than sixty kitchen-tested recipes that showcase them in a variety of dishes. Also included are recipes for tofu and tempeh, two processed forms of soybeans.

About the Author

Joanne Saltzman is the founder/director of the School of Natural Cookery based in Boulder, Colorado. She has been involved with cooking and specifically with teaching natural food cooking for more than 25 years, and she has created a system for understanding the creative process of cooking whole foods. Joanne has been a culinary consultant to health food markets, and corporations seeking recipes to promote whole grain and other natural food products.

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