{"product_id":"the-bean-book-100-recipes-for-cooking-with-all-kinds-of-beans-from-the-rancho-gordo-kitchen-a-cookbook","title":"The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen [A Cookbook] (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Steve Sando has spent two decades helping us all eat better beans and understand what makes them great. It's a noble mission, and one which he continues in \n\u003ci\u003eThe Bean Book\u003c\/i\u003e--an absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.\" \n\u003cb\u003e--Chef José Andrés\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you think beans are boring, just look at the recipes in \n\u003ci\u003eThe Bean Book\u003c\/i\u003e. Never had I really tasted the difference that an heirloom variety makes until I tasted Rancho Gordo beans. I won't cook anything else. When your mouth starts watering, start cooking since there's no need to soak them. Steve Sando's integrity and dedication to this humble ingredient is admirable and appreciated.\" \n\u003cb\u003e--Tanya Holland, chef and author of \u003ci\u003eTanya Holland's California Soul\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The fervid bean advocacy of Steve Sando and Rancho Gordo has made the beans in our pots more varied and flavorful. If only all advocacy were this delicious. The only downside to \n\u003ci\u003eThe Bean Book\u003c\/i\u003e is that I foresee procuring even more varieties than I have space for in my already bean-engorged pantry.\" \n\u003cb\u003e--Evan Kleiman, chef, author, and host of KCRW's \u003ci\u003eGood Food\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Bean Book\u003c\/i\u003e is the magnum opus from the KING of heirloom beans! The gorgeous photography of these brilliantly colorful legumes would be reason enough to want this book, but the real story is this humble food's diversity in flavor, texture, and culinary possibility. Wait until you try the recipes!\" \n\u003cb\u003e--Ted Allen, host of Food Network's \u003ci\u003eChopped\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSteve Sando\u003c\/b\u003e is the founder of Rancho Gordo, a specialty food company that grows and sources heirloom produce, seeds, and beans. He has been featured in \n\u003ci\u003eThe New Yorker\u003c\/i\u003e, the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eSaveur, O Magazine, CBS Sunday Morning, \u003c\/i\u003eand \n\u003ci\u003eFrom the Source \u003c\/i\u003eon the Magnolia Network. \n\u003cb\u003eJulia Newberry\u003c\/b\u003e is the general manager of Rancho Gordo and co-author of \n\u003ci\u003eThe Rancho Gordo Vegetarian Kitchen\u003c\/i\u003e and \n\u003ci\u003eThe Rancho Gordo Heirloom Bean Guide\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003ci\u003eThe Bean Book\u003c\/i\u003e is the magnum opus from the KING of heirloom beans!\"--Ted Allen, host of Food Network's \u003ci\u003eChopped\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\"An absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.\"--Chef José Andrés\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eLearn 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. \n\u003cp\u003e\u003c\/p\u003eFounder 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 \n\u003cb\u003eFennel, Potato, and White Bean Soup with Saffron\u003c\/b\u003e and \n\u003cb\u003ePizza Beans\u003c\/b\u003e as well as full-on meat-lovers' meals like \n\u003cb\u003eNapa Valley Cassoulet\u003c\/b\u003e, \n\u003cb\u003eSouthwestern Chile con Carne\u003c\/b\u003e, and \n\u003cb\u003eClay-Baked Pacific Cod Gratin with Onions and White Beans\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Bean Book\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2024 pg. 121 (EAN 9781984860002, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/05\/2024 (EAN 9781984860002, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2024 pg. 13 (EAN 9781984860002, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2024 pg. 13 (EAN 9781984860019, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085989773590,"sku":"SPTM-9781984860002","price":34.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860002_spiral.png?v=1774949706","url":"https:\/\/lusper.myshopify.com\/products\/the-bean-book-100-recipes-for-cooking-with-all-kinds-of-beans-from-the-rancho-gordo-kitchen-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}