Heirloom Beans

Heirloom Beans PDF Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182

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

Cool Beans

Cool Beans PDF Author: Joe Yonan
Publisher: Ten Speed Press
ISBN: 0399581499
Category : Cooking
Languages : en
Pages : 242

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!

Kentucky Heirloom Seeds

Kentucky Heirloom Seeds PDF Author: Bill Best
Publisher: University Press of Kentucky
ISBN: 0813168899
Category : Gardening
Languages : en
Pages : 320

Book Description
Saving seeds to plant for next year's crop has been key to survival around the globe for millennia. However, the twentieth century witnessed a grand takeover of seed producers by multinational companies aiming to select varieties ideal for mechanical harvest, long-distance transportation, and long shelf life. With the rise of the Slow Food and farm-to-table movements in recent years, the farmers and home gardeners who have been quietly persisting in the age-old habit of conserving heirloom plants are finally receiving credit for their vital role in preserving both good taste and the world's rich food heritage. Kentucky Heirloom Seeds: Growing, Eating, Saving is an evocative exploration of the seed saver's art and the practice of sustainable agriculture. Bill Best and Dobree Adams begin by tracing the roots of the tradition in the state to a 700-year-old Native American farming village in north central Kentucky. Best shares tips for planting and growing beans and describes his family's favorite varieties for the table. Featuring interviews with many people who have worked to preserve heirloom varieties, this book vividly documents the social relevance of the rituals of sowing, cultivating, eating, saving, and sharing.

Six Seasons

Six Seasons PDF Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401

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.

The Great Vegan Bean Book

The Great Vegan Bean Book PDF Author: Kathy Hester
Publisher: Fair Winds Press (MA)
ISBN: 1592335497
Category : Cooking
Languages : en
Pages : 195

Book Description
DIV Garbanzo. Cannellini. Fava. Calypso. Edamame. Adzuki. It’s true: beans have the coolest names ever. But besides that, they’re also one of nature’s most perfect foods. Packed with protein, nutrients, and flavor, you might even call them a vegan’s #1 best friend (don’t worry, we won’t tell the trail mix, veggies, or French fries!). But with so much versatility and variety, where does one begin? Right inside these very pages, that’s where. In The Great Vegan Bean Book, author Kathy Hester primes you on everything you need to know about the best way to cook—and eat!—every bean you’ve ever seen (and a few you probably haven’t). From soaking times, to cooking times, to what to purée, to what to sauté, you’ll be dancing delicious circles around those legumes in no time. Not only that, but you’ll also get to try your hand—or is it your mouth?—at some of the tastiest, most innovative bean recipes in this lentil-filled land. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you’ll be partying protein-style, every meal of the day! /div

The Rancho Gordo Heirloom Bean Grower's Guide

The Rancho Gordo Heirloom Bean Grower's Guide PDF Author: Steve Sando
Publisher: Timber Press
ISBN: 1604691026
Category : Gardening
Languages : en
Pages : 182

Book Description
Showcases fifty heirloom bean varieties and provides growing tips, flavor notes, and stories of their heritage.

Start Simple

Start Simple PDF Author: Lukas Volger
Publisher: HarperCollins
ISBN: 0062883607
Category : Cooking
Languages : en
Pages : 545

Book Description
From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.

Saving Seeds, Preserving Taste

Saving Seeds, Preserving Taste PDF Author: Bill Best
Publisher: Ohio University Press
ISBN: 082144462X
Category : Social Science
Languages : en
Pages : 222

Book Description
The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter—these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them. As one of the people at the forefront of seed saving and trading for over fifty years, Best has helped preserve numerous varieties of beans, tomatoes, corn, squashes, and other fruits and vegetables, along with the family stories and experiences that are a fundamental part of this world. While corporate agriculture privileges a few flavorless but hardy varieties of daily vegetables, seed savers have worked tirelessly to preserve genetic diversity and the flavors rooted in the Southern Appalachian Mountains—referred to by plant scientists as one of the vegetative wonders of the world. Saving Seeds, Preserving Taste will introduce readers to the cultural traditions associated with seed saving, as well as the remarkable people who have used grafting practices and hand-by-hand trading to keep alive varieties that would otherwise have been lost. As local efforts to preserve heirloom seeds have become part of a growing national food movement, Appalachian seed savers play a crucial role in providing alternatives to large-scale agriculture and corporate food culture. Part flavor guide, part people’s history, Saving Seeds, Preserving Taste will introduce you to a world you’ve never known—or perhaps remind you of one you remember well from your childhood.
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