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Author: Joe Yonan
Publisher: Ten Speed Press
ISBN: 0399581499
Category : Cooking
Languages : en
Pages : 242
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Book Description
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After 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. Joe Yonan, food editor of the Washington Post,provides 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!
Author: Joe Yonan
Publisher: Ten Speed Press
ISBN: 0399581499
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After 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. Joe Yonan, food editor of the Washington Post,provides 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!
Author: Jory John
Publisher: HarperCollins
ISBN: 0062979191
Category : Juvenile Fiction
Languages : en
Pages : 42
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Book Description
AN INSTANT NEW YORK TIMES BESTSELLER! The “too-cool-for-school” third picture book from the #1 New York Times bestselling creators of The Bad Seed and The Good Egg, Jory John and Pete Oswald Everyone knows the cool beans. They’re sooooo cool. And then there’s the uncool has-bean . . . Always on the sidelines, one bean unsuccessfully tries everything he can to fit in with the crowd—until one day the cool beans show him how it’s done. With equal measures of humor, wit, and charm, the #1 New York Times bestselling duo Jory John and Pete Oswald craft another incredible picture book, reminding us that it’s cooler to be kind. Check out Jory John and Pete Oswald’s funny, bestselling books for kids 4-8 and anyone who wants a laugh: The Bad Seed The Good Egg The Cool Bean The Couch Potato The Good Egg Presents: The Great Eggscape! The Bad Seed Presents: The Good, the Bad, the Spooky! The Cool Bean Presents: As Cool as It Gets That’s What Dinosaurs Do
Author: Jory John
Publisher: HarperCollins
ISBN: 0062881868
Category : Juvenile Fiction
Languages : en
Pages : 42
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Book Description
A New York Times bestseller! This is a book about a bad seed. A baaaaaaaaaad seed. How bad? Do you really want to know? He has a bad temper, bad manners, and a bad attitude. He’s been bad since he can remember! This seed cuts in line every time, stares at everybody and never listens. But what happens when one mischievous little seed changes his mind about himself, and decides that he wants to be—happy? With Jory John’s charming and endearing text and bold expressive illustrations by Pete Oswald, here is The Bad Seed: a funny yet touching tale that reminds us of the remarkably transformative power of will, acceptance, and just being you. Perfect for readers young and old, The Bad Seed proves that positive change is possible for each and every one of us. Check out Jory John and Pete Oswald’s funny, bestselling books for kids 4-8 and anyone who wants a laugh: The Bad Seed The Good Egg The Cool Bean The Couch Potato The Good Egg Presents: The Great Eggscape! The Bad Seed Presents: The Good, the Bad, the Spooky! The Cool Bean Presents: As Cool as It Gets That’s What Dinosaurs Do
Author: Jory John
Publisher: HarperCollins
ISBN: 0062958372
Category : Juvenile Fiction
Languages : en
Pages : 43
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Book Description
A #1 New York Times bestseller! An Amazon Best Books of the Year 2019 selection! From the bestselling creators of The Bad Seed, a timely story about not having to be Grade A perfect! Meet the good egg. He’s a verrrrrry good egg indeed. But trying to be so good is hard when everyone else is plain ol’ rotten. As the other eggs in the dozen behave badly, the good egg starts to crack from all the pressure of feeling like he has to be perfect. So, he decides enough is enough! It’s time for him to make a change… Dynamic duo Jory John and Pete Oswald hatch a funny and charming story that reminds us of the importance of balance, self-care, and accepting those we love (even if they are sometimes a bit rotten). Perfect for reading aloud and shared story time!
Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182
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Book Description
“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
Author:
Publisher: Houghton Mifflin Harcourt
ISBN: 0547550782
Category : Juvenile Nonfiction
Languages : en
Pages : 243
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Book Description
Wheaton, Kansas, seventh-grader Tucker MacBean loves comic books, so when his favorite comic has a contest to create a sidekick, he is hopeful that he can win, thereby fixing his struggling family.
Author: Shawn Conley
Publisher: ASA, CSSA, and SSSA
ISBN: 0891186182
Category : Soybean
Languages : en
Pages : 28
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Book Description
Meet Coolbean the Soybean! He’s a super bean, but he has something very important in common with kids everywhere. He needs the support and knowledge of his family and friends - including an awesome farmer and some smart scientists - to grow up. Follow Coolbean’s life cycle, from being planted in a cozy bed of healthy soil, to developing flowers and pods, to a happy harvest. See why soybeans are special beans all over the world, feeding billions of people and used for making many other products, from crayons to cars! ...all in alignment with common core standards for reading and science. Aimed at Grades 3 - 5, but lovable by all ages.
Author: Crescent Dragonwagon
Publisher: Hachette+ORM
ISBN: 0761168702
Category : Cooking
Languages : en
Pages : 385
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Book Description
Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Abra Berens
Publisher: Chronicle Books
ISBN: 1797207156
Category : Cooking
Languages : en
Pages : 452
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Book Description
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)
