The Bean Book Online
Description
A NEW YORK TIMES BESTSELLER!
Our new cookbook with Ten Speed Press highlights our favorite heirloom bean varieties and offers plenty of recipes—for vegans and vegetarians as well as pescatarians and omnivores: We are all Bean People.
Steve Sando has spent two decades helping us all eat better beans and understand what makes them great. It s a noble mission and one which he continues in The Bean Book—an absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.
—Chef José Andrés
From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.
If you think beans are boring, just look at the recipes The Bean Book. Never had I really tasted difference that an heirloom variety makes until I tasted Rancho Gordo beans. —Tanya Holland, chef and author of Tanya Holland s California Soul.Â
Founder and owner Steve Sando, with twenty-five years experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes and new combinations for all kinds of eaters. There are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans, as well as full-on meat-lovers meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.
The fervid bean advocacy of Steve Sando and Rancho Gordo has made the beans in our pots more varied and flavorful. If only all advocacy were this delicious. The only downside to The Bean Book is that I see procuring even more varieties than I have space for in my already bean-gorged pantry  —Evan Kleiman, chef, author, and host of KCRW s Good Food
The Bean Book includes instructions for cooking beans using multiple methods and transforming them into satisfying dips, soups, salads, mains, sides, and desserts. Nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection that is sure to be a classic.
The Bean Book is the magnum opus from the KING of heirloom beans! The gorgeous photography of these brilliantly colorful legumes would be reason enough to want this book, but the real story is this humble food s diversity in flavor, texture, and culinary possibilities. Wait until you try the recipes! —Ted Allen, host of Food Network s Chopped
Of the 100 recipes, 86 are vegetarian, and 57 are vegan. Most can be easily adapted to your preferences.Â
Hardcover, 278 pages
Our new cookbook with Ten Speed Press highlights our favorite heirloom bean varieties and offers plenty of recipes—for vegans and vegetarians as well as pescatarians and omnivores: We are all Bean People.
Steve Sando has spent two decades helping us all eat better beans and understand what makes them great. It s a noble mission and one which he continues in The Bean Book—an absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.
—Chef José Andrés
From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.
If you think beans are boring, just look at the recipes The Bean Book. Never had I really tasted difference that an heirloom variety makes until I tasted Rancho Gordo beans. —Tanya Holland, chef and author of Tanya Holland s California Soul.Â
Founder and owner Steve Sando, with twenty-five years experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes and new combinations for all kinds of eaters. There are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans, as well as full-on meat-lovers meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.
The fervid bean advocacy of Steve Sando and Rancho Gordo has made the beans in our pots more varied and flavorful. If only all advocacy were this delicious. The only downside to The Bean Book is that I see procuring even more varieties than I have space for in my already bean-gorged pantry  —Evan Kleiman, chef, author, and host of KCRW s Good Food
The Bean Book includes instructions for cooking beans using multiple methods and transforming them into satisfying dips, soups, salads, mains, sides, and desserts. Nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection that is sure to be a classic.
The Bean Book is the magnum opus from the KING of heirloom beans! The gorgeous photography of these brilliantly colorful legumes would be reason enough to want this book, but the real story is this humble food s diversity in flavor, texture, and culinary possibilities. Wait until you try the recipes! —Ted Allen, host of Food Network s Chopped
Of the 100 recipes, 86 are vegetarian, and 57 are vegan. Most can be easily adapted to your preferences.Â
Hardcover, 278 pages
Steve Sando has spent two decades helping us all eat better beans and understand what makes them great. It s a noble mission and one which he continues in The Bean Book—an absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.
—Chef José AndrésFrom the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.
If you think beans are boring, just look at the recipes The Bean Book. Never had I really tasted difference that an heirloom variety makes until I tasted Rancho Gordo beans. —Tanya Holland, chef and author of Tanya Holland s California Soul.Â
Founder and owner Steve Sando, with twenty-five years experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes and new combinations for all kinds of eaters. There are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans, as well as full-on meat-lovers meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.
The fervid bean advocacy of Steve Sando and Rancho Gordo has made the beans in our pots more varied and flavorful. If only all advocacy were this delicious. The only downside to The Bean Book is that I see procuring even more varieties than I have space for in my already bean-gorged pantry  —Evan Kleiman, chef, author, and host of KCRW s Good Food
The Bean Book includes instructions for cooking beans using multiple methods and transforming them into satisfying dips, soups, salads, mains, sides, and desserts. Nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection that is sure to be a classic.
The Bean Book is the magnum opus from the KING of heirloom beans! The gorgeous photography of these brilliantly colorful legumes would be reason enough to want this book, but the real story is this humble food s diversity in flavor, texture, and culinary possibilities. Wait until you try the recipes! —Ted Allen, host of Food Network s Chopped
Of the 100 recipes, 86 are vegetarian, and 57 are vegan. Most can be easily adapted to your preferences.Â
Hardcover, 278 pages
Additional Information
| Style | Include Signed Bookplate, Unsigned |
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