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

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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 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!


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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 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!

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

  1. 4 out of 5

    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 White Bean Dip stands out), bean salads (updating the traditional Three Bean Salad), and bean soups (dals and fuls join a variety of chilis and baked beans). Hand foods (sandwiches, burgers, wraps, and tacos), casseroles, pasta, rice, drinks, and desserts round out the collection. He sometimes bases 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 White Bean Dip stands out), bean salads (updating the traditional Three Bean Salad), and bean soups (dals and fuls join a variety of chilis and baked beans). Hand foods (sandwiches, burgers, wraps, and tacos), casseroles, pasta, rice, drinks, and desserts round out the collection. He sometimes bases his recipes on restaurant meals he’s enjoyed (Red Lentil Ful with Sumac-Roasted Cauliflower), and sometimes finds inspiration in word play (Cannellini Cannelloni). Throughout, Yonan writes with a sense of humor as he provides information on the various types of beans, how to prepare both dried and canned beans, and strategies for dealing with the discomfort some may experience when adding beans to their diet. The book includes a list of sources for both beans and spices as well as cooking timetables. This is an eclectic collection of recipes, where Israeli, Nigerian, Southern American, and Cuban recipes follow one on the heels of another. Because of the international nature of the recipes, some cooks may need a bit of shopping to collect all the spices. Photos are sprinkled throughout the book, but many recipes do not include visuals. The recipes are well laid out, each with an introduction giving background on the recipe’s origins, straight forward directions, and an organized list of ingredients. I really enjoyed Yonan's witty writing, and his enthusiasm for beans shines through on every page. This book deals only with pulses (so no fresh green beans included). Perhaps those will feature in a later cookbook. I love Indian and Middle Eastern food, so dals and other lentil dishes are not new to me. These types of dishes are included in this book, but stand beside many others I have not previously tried. I particularly loved Yonan's story of coming up with the name "Cannellini Cannelloni" before developing the recipe to go with it, and my husband and I both enjoyed this very filling dish. I'm definitely looking forward to some more cooking from this book! Parts of this review first appeared in Library Journal.

  2. 4 out of 5

    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 recipes with nary a ham hock in sight. Every recipe is vegan and the large majority are gluten free. For those recipes that aren't gluten free, it is merely because of a bun, crust, or pasta. All things for which gluten-free alternatives can easily be found. The book is broken up into the following 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 recipes with nary a ham hock in sight. Every recipe is vegan and the large majority are gluten free. For those recipes that aren't gluten free, it is merely because of a bun, crust, or pasta. All things for which gluten-free alternatives can easily be found. The book is broken up into the following seven sections: Dips & Snacks Salads Soups, Stews, & Soupy Sides Burgers, Sandwiches, Wraps, Tacos, & a Pizza Casseroles, Pasta, Rice, & Hearty Main Courses Drinks & Desserts Condiment & Other Pantry Recipes I found many of the dips and snacks recipes to be hearty enough for a small meal. I also found that there was a recipe for every occasion one could imagine from the casual to the more formal. Selections such as Winter Salad with cranberry beans, squash, and pomegranate and Christmas lima, kale, and cherry tomato salad with honey-dill dressing are delicious and are beautiful enough to be included at any table. This book does not include recipes containing green beans or soybeans, but instead focuses on pulses. Mr. Yonan readily admits that a few ingredients can't be found in the average grocery store and for those he offers substitutions where he is able. Seasonings in the recipes pull from many different cultures offering something for virtually every palate. The author briefly addresses bean-related issues such as lectins and soaking and the book concludes with a nice glossary of beans and a helpful chart listing common cooking times for each bean not only for the stovetop but for the pressure cooker as well. Overall, I thought this was a wonderfully-curated and creative collection of recipes. I would recommend it to anyone who enjoys beans and to those who simply wish to incorporate more meat-free dishes into their daily life. Disclosure: Many thanks to Ten Speed Press for the early review copy.

  3. 4 out of 5

    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 googling and experimenting. Joe Yonan's comprehensive guide covers bean-centric dishes from all over the world and has inspired me to try new beans like canary beans, and cooked in new ways, like a deeply-browned skillet cake. Seriously, the Peruvian Beans and Rice (Tacu Tacu) recipe has added a 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 googling and experimenting. Joe Yonan's comprehensive guide covers bean-centric dishes from all over the world and has inspired me to try new beans like canary beans, and cooked in new ways, like a deeply-browned skillet cake. Seriously, the Peruvian Beans and Rice (Tacu Tacu) recipe has added a completely new way of cooking to my repetoire. Now I know what to bust out in a plant-based brunch with as much wow factor as a spanish tortilla! This cookbook would be a great gift for a new vegetarian who is stumped on what to cook. The advice on fundamentals like whether beans should be soaked or the choice between canned vs. dried is also a great resource! Thank you Ten Speed Press for the free book! I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. I'm looking forward to making tons of delicious beans!

  4. 4 out of 5

    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 which way imaginable-in your life. But theyve never tasted this good! One hundred and twenty-five vegetarian inspired (primarily bean) recipes adorn the pages of this cookbook. I say primarily because beans arent necessarily the featured ingredient in every recipe though they are the star. High is Thank you Ten Speed Press for this free copy of COOL BEANS by The Washington Post food editor, Joe Yonan. If you’re an old hippie / vegetarian like me, you’ve no doubt eaten ample beans -cooked every which way imaginable-in your life. But they’ve never tasted this good! One hundred and twenty-five vegetarian inspired (primarily bean) recipes adorn the pages of this cookbook. I say primarily because beans aren’t necessarily the featured ingredient in every recipe though they are the star. High is protein, fiber, and extremely filling, beans are an excellent source of your RDA. Besides extremely tasty recipes you’ll find a bit of Bean History 101, a Pressure Cooker Timetable and a Stovetop Cooking Timetable for varied beans & legumes, a Glossary for Beans, Spices, Herbs, and Other ingredients. Also included is Sources. The recipes are very simple to follow and delicious to eat. I recommend starting with the Root Vegetable, White Bean, and Mushroom Cassoulet. Hearty Appetite!

  5. 4 out of 5

    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, sandwiches, wraps, tacos and a pizza, casseroles, pasta, rice and hearty man courses, drinks and desert, nod condiments and other pantry recipes. The writing is great, both interesting and informative. The recipes are varied, from almost ll continents. I started out with an easy recipe on a busy night, 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, sandwiches, wraps, tacos and a pizza, casseroles, pasta, rice and hearty man courses, drinks and desert, nod condiments and other pantry recipes. The writing is great, both interesting and informative. The recipes are varied, from almost ll continents. I started out with an easy recipe on a busy night, the Pinto Bean Tortilla Salad. Definitely a more than the sum of it's parts recipe. It is fantastic. I also tried the Nigerian Stewed Black-Eyed Peas and Plantains, a slow cooking dish which was also fantastic, and the leftovers were even better. I have a small cookbook shelf in my kitchen, where my most used cookbooks live, and Cool Beans has already found a home there. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.

  6. 4 out of 5

    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 'survey' cookbooks do--such a broad range of recipes and 'classes' of recipes that the major sense you come away with is that beans can do anything. Good message but I would have preferred a focus on say a couple types of recipes, say soups and salads just for example, so i could have gained a 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 'survey' cookbooks do--such a broad range of recipes and 'classes' of recipes that the major sense you come away with is that beans can do anything. Good message but I would have preferred a focus on say a couple types of recipes, say soups and salads just for example, so i could have gained a comparative idea of the creative uses of the different pulses. Still a very good cookbook and worth it alone for the intro chapter and the tables of cook times.

  7. 5 out of 5

    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 front matter also provides tons of general information on sourcing, cooking, and nutrition. This is what I would call a vegan-first cookbook; all recipes are vegan, with dairy options listed as substitutes for ingredients (for example, "vegan or dairy butter"), but the cookbook is not labeled as a 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 front matter also provides tons of general information on sourcing, cooking, and nutrition. This is what I would call a vegan-first cookbook; all recipes are vegan, with dairy options listed as substitutes for ingredients (for example, "vegan or dairy butter"), but the cookbook is not labeled as a vegan cookbook.

  8. 4 out of 5

    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 photography beautiful and it for sure inspires. "Thanks for the free book,@tenspeedpress!"

  9. 4 out of 5

    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 back to Cool Beans for years to come.

  10. 5 out of 5

    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 love very much. It seems like the perfect cookbook for bean lovers and bean wannabe lovers.

  11. 5 out of 5

    Donna

    Too many ingredients needed for many of the recipes, but good insights nevertheless

  12. 5 out of 5

    Nicole

    Very thorough and interesting variety of recipes. Really really really want a second edition with more photos and a cheat sheet of all the restaurants and their dishes.

  13. 5 out of 5

    Kelly

  14. 4 out of 5

    Becky

  15. 5 out of 5

    Kathy Dempsey

  16. 4 out of 5

    Lisa

  17. 4 out of 5

    Lavina Poff

  18. 5 out of 5

    Jonathan Westbrook

  19. 4 out of 5

    Debbie

  20. 4 out of 5

    Ritika Tejpal

  21. 4 out of 5

    Tri Liswanti

  22. 4 out of 5

    Susan

  23. 4 out of 5

    Randy

  24. 4 out of 5

    Mollie Bly

  25. 5 out of 5

    Becky

  26. 5 out of 5

    Lizzy G

  27. 5 out of 5

    Ariana Cárdenas

  28. 5 out of 5

    Angela McFarland

  29. 5 out of 5

    Mara

  30. 4 out of 5

    Susan Gualtier

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