The Bean Book: 100 Recipes for Cooking with All Kinds of Beans

Sando, the brains behind heirloom-bean seller Rancho Gordo, shares his expertise in this comprehensive tome. A list of 50 bean varieties—from tiny alubia blanca to Tuscan zolfino legumes—is a useful resource, as are the master recipes for cooking beans in various vessels. Instructions for soaking and suggestions for stretching a large batch over a week also prove helpful. Many recipes have a Mexican bent, including refried beans, and Veracruz-style salt cod and white beans in tomato sauce. There are also Italian options, such as toast topped with white beans inspired by Rancho Gordo customer Marcella Hazan, and a Persian kidney bean and lamb stew. Sando’s home state of California is amply represented in such recipes as a mélange of dates, bacon, and pinquito beans, and the dishes come from a wide range of sources: a Basque-style stew with kale evolved from a recipe in the Guardian, while writer Faith Kramer contributes cholent and Deb Perelman of Smitten Kitchen came up with cheesy “pizza beans.” A trio of desserts includes a spiced navy bean pie from a San Francisco bakery. Rancho Gordo has a large following and this helpful overview is poised to grow that audience even further. (Sept.)