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
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.
“Cool Beans . . . has been, by far, the cookbook I’ve cooked
out of most this year. The book’s premise is a simple one: this
food you thought was just ok, is actually really delicious, and
really easy to make delicious in more ways than you likely thought
possible.”—Daniel Modlin, The Daily Beast
“Joe Yonan’s obsession with the humble bean is a fascinating read.
Creativity, passion, and knowledge are visible in every dish. From
black chickpea hummus to red bean ice cream, each recipe is both
surprising and completely achievable.”—Yotam Ottolenghi, author of
Jerusalem and Ottolenghi Simple
“Where I come from in northern Spain, beans play a starring role in
many of our dishes, so I am happy to see that Joe has cast beans as
the lead in this book, showing us that they are capable of doing so
much! Joe has always been a big thinker when it comes to eating
better—both for our bodies and for our planet—and this book is a
blueprint for reducing our meat consumption in a thoughtful
and delicious way.”—José Andrés, chef and humanitarian
“Joe Yonan’s delectable Cool Beans is a collection of more than 100
very enticing recipes, all properly attributed to the source of
inspiration. Aside from the recipes, there’s a great deal to learn
in Cool Beans. This book should earn a place of honor in anyone’s
kitchen. I know that it will in mine.”—Deborah Madison, author of
Vegetable Literacy
“Joe Yonan has created the most fascinating and unexpected
adventure into the world of beans. The best part is that you want
to try every recipe, because he makes them easy, accessible, and
irresistible. His knowledge, kindness, and sense of humor is such
delightful company on every page. As you cook your way from
soups to desserts, he also manages to open a window into fabulous
cuisines around the world. He connects us all through an
ingredient he loves. So excited and grateful for this
book!”—Pati Jinich, star of Pati’s Mexican Table
“From the very first recipe in Cool Beans, you know you are in good
hands. Joe Yonan’s collection of bean-based indulgences is hip
without being pretentious, easy without being simple, and just
plain inspiring, no matter how you eat. This book is a
beautiful celebration of beans. It belongs in every
kitchen.”—Steve Sando, founder of Rancho Gordo
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