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

Joe Yonan. Ten Speed, $30 (240p) ISBN 978-0-399-58148-9
Washington Post food editor Yonan (Eat Your Vegetables) knows legumes and proves it in this enlightening vegetarian collection. He provides thorough information on sourcing (with an enthusiastic shout-out to heirloom bean purveyor Rancho Gordo), cooking (the eternal soaking question: “certainly not a requirement... but can help reduce some of the so-called anti-nutrients”), and eating beans of all varieties, whether canned, fresh, dried, or frozen. The recipes tend to be simple: a chapter on drinks and sweets includes a margarita with aquafaba (canned bean liquid) foam and a white bean and coconut milk smoothie. The most intriguing selections draw on traditions around the globe: Mexican sopes topped with pools of black bean puree; a Georgian bread stuffed with kidney beans; and lima-filled ravioli made with store-bought wonton wrappers. Yonan also pulls from the expertise of others, frequently crediting chefs (Priya Ammu for delicate dosas) and writers (J. Kenji López-Alt for Cuban black beans). Beans aren’t always the star, as with a whole roasted head of cauliflower plopped atop hummus and garnished with roasted chickpeas, and pan-fried black lentils scattered on a salad of red gem lettuce. The result is a solid compendium of recipes for legumes of all kinds. (Feb.)
Reviewed on : 11/18/2019
Release date: 02/04/2020
Genre: Lifestyle
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