Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes from James Beard Award-winning food writer and Washington Post Food Editor, Joe Yonan.
Throughout the book, Yonan provides thorough information on sourcing, soaking, cooking and eating beans of all varieties, whether canned, fresh, dried, or frozen. This book is globally inspired, innovative, and gives home cooks the knowledge and inspiration to make entrees, snacks, soups, and desserts revolving around the wonderful world of beans.
- By Joe Yonan
- 8 inches x 10 inches
- 240 pages