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About Joe Yonan
I was born in Albany, Georgia, but before I was a year old, my family moved to San Angelo, Texas, where my father was stationed at Goodfellow Air Force Base. When my parents divorced, my bargain-hunting mother had me take advantage of the fact that I still had the base privileges that she had lost; she handed me cash and a list every week and took me to the commissary to shop for the whole family. If I came under budget and got everything on the list, I could splurge on something for myself. (I was 8 and loved every minute of it. When a bag boy followed me out to the car that first time, before he saw my waiting mother, he quipped, "Don't tell me you drive, too.")
My Indiana-born mom also nurtured my cooking bug -- indulging me when I demanded to use her stand mixer to whip the cream and mash the potatoes, and letting my good-old-boy-Texan stepfather teach me to make my first real dish: chicken-fried steak.
Fast-forward a few decades, and I love to make my own corn tortillas and pizza dough, cook dinner for friends and my husband every chance I get, and help watch over a goofy lab/hound mix, Roscoe, and a mischievous cat, Nelson.
I'm also Food and Dining editor for The Washington Post, where I write the regular Weeknight Vegetarian column. Back when I was single, I wrote a column that inspired my first book, "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011). While transitioning to a plant-based diet, I followed it up with "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013), written while I spent a year on my sister and brother-in-law's Maine homestead, where they grow all their own food. I also edited "America The Great Cookbook," a beautiful compendium of photo-portraits and recipes from chefs and other food heroes from around the country, and a benefit for the wonderful charity No Kid Hungry. In it, we show the awesome diversity of the American food scene.
I've won awards for writing and editing from the James Beard Foundation, Association of Food Journalists, International Association of Culinary Professionals and the Society of American Travel Writers, and my work has been featured multiple times in the "Best Food Writing" anthology.
My latest book is "Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes," an ode to my favorite ingredient, one I think could be important in helping feed a growing planet. What other source of such nutrition is as affordable, shelf-stable and versatile? I hope you love it.
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“This is the bean bible we need.”—Bon Appétit
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY 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!
An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing ingredients.
The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity.
From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.
Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza will add excitement to any repertoire and forever dispel the notion that single life means starving, settling for take-out, or facing a fridge full of monotonous leftovers. Yonan also includes shopping and storage tips for the single-chef household, along with creative ideas for making use of extra ingredients. Serve Yourself makes cooking for one a deeply satisfying, approachable pleasure. And with such delectable meals, your solo status could be threatened if you’re forced to share with others!