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.
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.
- 8 inches x 10 inches, 240 pages
- Published February 4, 2020