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

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

A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.

Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot(R), slow cooker, or stovetop--as well as 125 recipes for using them 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, South America, 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 save you from boring dinners, lunches, breakfasts--and even desserts!

Title:Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes
ISBN:9780399581489
Format Type:

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

  • Sharon Mensing

    Joe Yonan, food editor of the Washington Post, shares his love of beans in 125 often innovative recipes. These recipes include his own take on standards such as bean dips (Harissa-Roasted Carrot and W...

  • Kimberly

    Cool Beans is the latest cookbook from Joe Yonan, the food and dining editor of The Washington Post and it is unlike any other cookbook I have encountered. It is filled with unique, sophisticated bean...

  • Christine

    Wow! What a great guide to beans. I have been vegetarian for over a decade and vegan for about 5 years. This cookbook has taught me more bean tricks (and debunked a few bean myths) than many years of ...

  • Terry Pearson

    Thank you Ten Speed Press for this free copy of COOL BEANS by The Washington Post food editor, Joe Yonan.If youre an old hippie / vegetarian like me, youve no doubt eaten ample beans -cooked every whi...

  • Tiffany

    This is a beautiful book. The photography of heirloom beans is gorgeous and the food pics even better. The book contains recipes for dips and snacks, salads, soups, stews and soupy sides, burgers, san...

  • Margery Osborne

    I thought this was excellent especially the general ideas on how to cook various beans. Love the kombu idea! as far as individual recipes go, the book suffers from the same issue all these large 'surv...

  • Juli Anna

    This is a real gem. The recipes highlight the ubiquity of legumes in world cuisines, and offer a number of fresh, innovative ways to prepare them. (Lupini Bean Ceviche? Sign me up.) The substantial fr...

  • Sara Brockunier

    I really liked this book! Never really sure how to use beans other than as a side dish or in soup. This book shows us so many different ways to look at beans. The recipes are delicious ... the photogr...

  • Mary C

    An absolutely gorgeous book! Written by someone who truly appreciates beans, full of good information... There is so much to learn!! One of my more enjoyable cookbook experiences, I know I will refer ...

  • Carissa

    I love this cookbook. I love everything about this cookbook. I love references to some of my favorite chefs and food scientists being quotes or inspiring recipes. What few recipes I've already made I ...