Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein by Joe Yonan
From Joe Yonan, the James Beard Award-winning food editor of the Washington Post, comes this comprehensive ode to beans, chickpeas, lentils, pulses, and more. With 125 recipes for fresh, globally inspired mains, snacks, soups, and desserts, unlock the possibilities of one of the earth’s simplest and most versatile ingredients.
- Size: 10"x8"
- 240 pages