| Description |
1 online resource |
| Summary |
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 f resh, modern r ecipes 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 • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FORBES AND 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! |
| Reproduction |
Electronic reproduction. New York : Ten Speed Press, 2020. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 211878 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB). |
| Subject |
Nonfiction. |
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Cooking & Food. |
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Reference. |
| Genre |
Electronic books.
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| Other Form: |
Original 9780399581489 |
| ISBN |
9780399581496 (electronic bk) |
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