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Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook] by [Joe Yonan]

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Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook] Kindle Edition

4.6 out of 5 stars 1,171 ratings

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Editorial Reviews

Review

Cool Beans . . . has been, by far, the cookbook I’ve cooked out of most this year. The book’s premise is a simple one: this food you thought was just ok, is actually really delicious, and really easy to make delicious in more ways than you likely thought possible.”—Daniel Modlin, The Daily Beast

“Joe Yonan’s obsession with the humble bean is a fascinating read. Creativity, passion, and knowledge are visible in every dish. From black chickpea hummus to red bean ice cream, each recipe is both surprising and completely achievable.”—Yotam Ottolenghi, author of Jerusalem and Ottolenghi Simple

“Where I come from in northern Spain, beans play a starring role in many of our dishes, so I am happy to see that Joe has cast beans as the lead in this book, showing us that they are capable of doing so much! Joe has always been a big thinker when it comes to eating better—both for our bodies and for our planet—and this book is a blueprint for reducing our meat consumption in a thoughtful and delicious way.”—José Andrés, chef and humanitarian

“Joe Yonan’s delectable Cool Beans is a collection of more than 100 very enticing recipes, all properly attributed to the source of inspiration. Aside from the recipes, there’s a great deal to learn in Cool Beans. This book should earn a place of honor in anyone’s kitchen. I know that it will in mine.”—Deborah Madison, author of Vegetable Literacy

“Joe Yonan has created the most fascinating and unexpected adventure into the world of beans. The best part is that you want to try every recipe, because he makes them easy, accessible, and irresistible. His knowledge, kindness, and sense of humor is such delightful company on every page. As you cook your way from soups to desserts, he also manages to open a window into fabulous cuisines around the world. He connects us all through an ingredient he loves. So excited and grateful for this book!”—Pati Jinich, star of Pati’s Mexican Table

“From the very first recipe in Cool Beans, you know you are in good hands. Joe Yonan’s collection of bean-based indulgences is hip without being pretentious, easy without being simple, and just plain inspiring, no matter how you eat. This book is a beautiful celebration of beans. It belongs in every kitchen.”—Steve Sando, founder of Rancho Gordo

About the Author

Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's food section. He writes the Post's "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. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B07RLRS57C
  • Publisher ‏ : ‎ Ten Speed Press (February 4, 2020)
  • Publication date ‏ : ‎ February 4, 2020
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 206533 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 240 pages
  • Lending ‏ : ‎ Not Enabled
  • Customer Reviews:
    4.6 out of 5 stars 1,171 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
1,171 global ratings
How are ratings calculated?

Top reviews from the United States

Reviewed in the United States on February 5, 2020
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5.0 out of 5 stars Can't wait to dive face first into these recipes!
By Food, Glorious Food! on February 5, 2020
Just received this book today and had to write a review immediately. Its gorgeous!

Joe Yonan's book Cool Beans has a recommendation by Steve Sando from Rancho Gordo as "just plain inspiring" and that was good enough for me! I have Steves books too and only purchase my beans from Rancho Gordo or from my local farmers market after repeatedly having issues with old, dry, hard beans in stores (even from Whole Foods) I have been cooking a lot of beans lately trying to amp up my plant protien and wind back on the meat. Even though I had a few bean cookbooks I purchased this one as soon as I saw it.

I never pay full price for my books. Well, when I say never I actually mean occasionally. When I just can't wait for the price to drop on Amazon. But I am a cheapskate and I hate paying full price for anything but this book was one of those books I had to buy immediately.

So here I am, newly minted copy in hand, excitedly deciding what to make first.

Chapter list is as follows:
-Dips and Snacks
-Salads
-Soups, Stews and Soupy things
-Burgers, Sandwiches, wraps, tacos and a pizza
-Casseroles, pasta, rice and hearty main courses
-drinks and desserts
-condiments and other pantry recipes

Lets look at some of the recipes.....

-Dips 22 recipes including:
harissa carrot and white bean dip
spicy ethiopian red lentil dip
black bean sopes
corn hummus with spicy corn relish
ecuadorian lupini bean ceviche (see pic)

-Salads 14 recipes including:
red gem salad with green curry goddess and crispy lentils
lady cream pea, sweet potato and charred okra salad
winter salad with cranberry beans, squash and pomegranate (see pic)

-Soup etc 28 recipes including:
georgian kidney bean stew with corn flatbreads and pickled cabbage
smoky black bean and plantain chili
red lentil ful with sumac roasted
cauliflower (see pic)

-Burgers etc 17 recipes including:
chickpea tarragon sandwiches
black bean chipotle falafel burgers
yellow bean and spinach dosas (see pic)

-Casseroles etc 26 recipes including:
orecchiette with borlotti beans, bitter greens and lemony breadcrumbs
Tofu Migas with black beans and nopales
crispy hoppin john with smoked tofu

-Drinks and desserts (yes, really!)
13 recipes including:
Plantain, black sesame and white bean quick bread
chocolate, red bean and rose brownies (see pic)
red bean icecream (see pic)
salty margarita sour with aquafaba

-Condiments etc 6 recipes including:
chickpea aioli
coconut cashew yoghurt
herb marinated tofu feta

Joe Yonan is the food editor at the Washington Post. In Cool Beans he has provided us with global vegetarian bean inspiration. Many of you, like myself are either cutting back on meat or trying to broaden an already meatless diet and are looking at ways to increase our intake of plant protein. For those of us, this book is a must have! With loads of gorgeous full page photographs and 125 unique and delicious sounding recipes I am feeling pretty inspired. Please check back. I will update this review as I cook from this book.

A little about me:
I have been known to taste test 10 different soy sauces in one sitting (not sure I want to repeat that experiment)
I recently purchased 9 different lemon zesters just to determine which one was best (you can view the results on my profile page)
I enjoy writing reviews and this hobby of mine gives me an outlet to share my culinary explorations.
If this review has been helpful to you would you please click the helpful button? I like to think that my reviews help filter out the crap for other like-minded buyers who are hunting for the same products that I am :)
It makes my day to see that my kitchen insanity helped a fellow customer.
You might also like to visit my profile page and check out some of my other ingredient and recipe book and kitchen tool reviews and idea lists. You can also click to follow me on my profile page to be notified when I post a new review.
Happy cooking (and eating)
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Reviewed in the United States on February 4, 2020
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3.0 out of 5 stars Too many recipes w/ no pictures.
By James Dowdle on February 4, 2020
First impression as we explore this book. We live in a visual world and cookbooks need to compare with digital competition. The photography is very good but there are too many dishes with no pictures. Estimate that only about 1/3rd of recipes have photos. Every picture does not need to be a full page. A smaller pic under the ingredients on the other recipes would have solved this issue. We are looking forward to trying some of these recipes but starting off a little disappointed.
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156 people found this helpful
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Reviewed in the United States on February 16, 2020
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121 people found this helpful
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Reviewed in the United States on March 13, 2020
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61 people found this helpful
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Reviewed in the United States on February 5, 2020
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44 people found this helpful
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Top reviews from other countries

Lolamon
5.0 out of 5 stars Legumes lovers delight.
Reviewed in the United Kingdom on April 20, 2020
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7 people found this helpful
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Brad Q
1.0 out of 5 stars Not my cup of beans
Reviewed in the United Kingdom on March 24, 2021
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Gee
5.0 out of 5 stars Very interesting book.
Reviewed in the United Kingdom on April 26, 2021
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RGS
5.0 out of 5 stars I would recommend this book for the dip section alone!
Reviewed in Canada on June 17, 2020
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4 people found this helpful
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LMS
2.0 out of 5 stars Only for people with time and expensive equipment
Reviewed in Germany on December 9, 2020
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2 people found this helpful
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