Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]

Yonan, Joe

ISBN 10: 0399581480 / ISBN 13: 9780399581489

Published by Ten Speed Press, New York, NY, 2020

About this Item

Condition: Near Fine.

Hardcover.

First edition, second printing.

Illustrated hardcover with clean, bright boards and interior, firm binding, and clean page edges. Minor wear and light compression at a few board corners and edges. Profusely illustrated throughout with Aubrie Pick?s color food photography, including numerous full-page photographs. Listing photos show the exact copy included in this sale.

A practical guide to making dried beans, lentils, chickpeas, and other legumes the center of satisfying everyday meals, with a largely plant-based approach and many vegan recipes. Recipes draw on international cooking traditions and range from familiar pantry meals to less expected uses for beans, while practical guidance addresses soaking, cooking, storage, and working with heirloom varieties. The collection is particularly useful for cooks seeking meatless meals, economical sources of protein, or new ways to use dried beans and pantry staples. Specialty-bean enthusiasts will also find recipes suited to heirloom varieties, including the kinds popularized by Rancho Gordo, along with uses for aquafaba and other techniques associated with modern vegan cooking.

Seller Inventory # W_127

Bibliographic Details

• Title: Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
• Publisher: Ten Speed Press, New York, NY
• Publication Date: 2020
• Language: English
• ISBN 10: 0399581480
• ISBN 13: 9780399581489
• Binding: Hardcover
• Illustrator: Pick, Aubrie
• Edition: 1st Edition
• Printing: 2nd Printing
• Condition: Near Fine
• Dimensions: 8.31W x 10.28H x 1.06D inches 8.31 inches width by 10.28 inches height by 1.06 inches depth
• Weight: 2.1 pounds
• Seller catalogs:
  • Cookbooks Food & Drink
  • Cookbooks

About this title

Synopsis

Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

“This is the bean bible we need.”—Bon Appétit

JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired

After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!

About the Author

Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.