Cool Beans

<b>Unlock the possibilities of beans chickpeas lentils pulses and more with 125 f<b>resh modern r</b>ecipes for globally inspired vegetarian mains snacks soups and desserts from a James Beard Award-winning food writer</b> <p/><b><b>This is the bean bible we need.--<i>Bon Appétit</i> <p/><b>JAMES BEARD AWARD NOMINEE -</b> ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>Food Network </i> NPR <i>Forbes Smithsonian Magazine Wired<br></i></b></b><br>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. <p/>Joe Yonan food editor of the <i>Washington Post </i>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!