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.
Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan.
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 as well as new combinations for all kinds of eaters. With more than 100 recipes, 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 Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.
Sprache
Verlagsort
Verlagsgruppe
Clarkson Potter/Ten Speed
Produkt-Hinweis
Dateigröße
ISBN-13
978-1-9848-6001-9 (9781984860019)
Schweitzer Klassifikation
Steve Sando is the founder of Rancho Gordo, a specialty food company that grows and sources heirloom produce, seeds, and beans. He has been featured in The New Yorker, the New York Times, Saveur, O Magazine, CBS Sunday Morning, and From the Source on the Magnolia Network. Julia Newberry is the general manager of Rancho Gordo and co-author of The Rancho Gordo Vegetarian Kitchen and The Rancho Gordo Heirloom Bean Guide.
