Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes
by Joe Yonan
"Cool Beans" by Joe Yonan champions the versatility and nutritional power of beans, positioning them as a central component of plant-based cooking. The book emphasizes practical applications, such as using aquafaba as a clever egg substitute in baking and thickening, providing precise measurements for common culinary tasks. Beyond recipes, it highlights the importance of bean diversity, showcasing efforts by companies like Zürsun and Timeless Natural Food to popularize heirloom varieties. Yonan's work ultimately encourages readers to explore the vast potential of beans, celebrating their flavor, health benefits, and sustainability while also acknowledging and promoting the work of those dedicated to preserving bean heritage.
2 popular highlights from this book
Key Insights & Memorable Quotes
Below are the most popular and impactful highlights and quotes from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes:
When using aquafaba as a substitute for eggs in baked goods or as a thickener, 2 tablespoons of aquafaba equals one egg white, and 3 tablespoons of aquafaba equals one whole egg.
Sando isn’t the first to try to bring heirloom varieties of beans to a mainstream customer. Zürsun in Idaho, Baer’s Best in New England, and Timeless Natural Food in Minnesota are among the other companies with a commitment to the product.
