A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more–featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

Unlock the possibilities of beans, chickpeas, lentils, pulses, and morewith125 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 Appetit

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network . NPR . Forbes . Smithsonian Magazine . Wired

After being overlooked for too long in the culinary world, beans areemergingfor what they truly are- a delicious, versatile, and environmentally friendly protein.Infact, withalittle 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 canmake for thrillingdinners, lunches, breakfasts-and even desserts!