Cool Beans: The Ultimate Guide To Cooking With The World's Most Versatile Plant-Based Protein, With 125 Recipes

"If you want to kick the boring out of beans, ask a vegetarian; better yet, ask a food editor. The Washington Post’s Joe Yonan is both. In Cool Beans, his third cookbook, Yonan explores both classic bean territory (New England baked beans, pasta fagioli), and leguminous frontiers (cardamom, lime and white bean Bundt cake!). Yonan likes to say that “Anything meat can do, beans can do better.” As so many of us reacquaint ourselves with our kitchens, there’s no better time to test that theory, one crunchy spiced roasted chickpea at a time."