{"product_id":"cool-beans-cookbook","title":"Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein - 125 Recipes","description":"\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a-text-bold\"\u003eUnlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 f\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eresh, modern r\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eecipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a-text-bold\"\u003eJoe Yonan\u003c\/span\u003e is the two-time James Beard Award-winning food and dining editor of \u003cspan class=\"a-text-italic\"\u003eThe Washington Post. \u003c\/span\u003eHe is the author of \u003cspan class=\"a-text-italic\"\u003eEat Your Vegetables\u003c\/span\u003e, which was named among the best cookbooks of 2013 by \u003cspan class=\"a-text-italic\"\u003eThe Atlantic, The Boston Globe\u003c\/span\u003e, and NPR's \u003cspan class=\"a-text-italic\"\u003eHere and Now\u003c\/span\u003e, and \u003cspan class=\"a-text-italic\"\u003eServe Yourself\u003c\/span\u003e, which \u003cspan class=\"a-text-italic\"\u003eSerious Eats\u003c\/span\u003e, David Lebovitz, and the \u003cspan class=\"a-text-italic\"\u003eSan Francisco Chronicle\u003c\/span\u003e named to their best-of-the-year lists. Joe was a food writer and travel section editor at \u003cspan class=\"a-text-italic\"\u003eThe Boston Globe\u003c\/span\u003e before moving to Washington in 2006 to edit the\u003cspan class=\"a-text-italic\"\u003e Post'\u003c\/span\u003es food section. He writes the \u003cspan class=\"a-text-italic\"\u003ePost'\u003c\/span\u003es \"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.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan class=\"a-text-bold\"\u003e“This is the bean bible we need.”—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJAMES BEARD AWARD NOMINEE •\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood Network,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eNPR,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eForbes, Smithsonian Magazine, Wired\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eAfter 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.\u003cbr\u003e\u003cbr\u003eJoe Yonan, food editor of the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWashington Post,\u003c\/span\u003e\u003cspan\u003eprovides 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!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIISBN: \u003cspan\u003e978-0399581489\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rancho Gordo","offers":[{"title":"Default Title","offer_id":45423035089011,"sku":"BKCB","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/9893\/8995\/files\/cool-beans-the-ultimate-guide-to-cooking-with-the-world-s-most-versatile-plant-based-protein-125-recipes-1178286230_c21c0fe5-5873-46a0-a3ab-3ece7722fe11.png?v=1788187228","url":"https:\/\/katora.store\/products\/cool-beans-cookbook","provider":"KATORA","version":"1.0","type":"link"}