BOOKS TO READ

FOOD

COOL BEANS

BY JOE YONAN (TEN SP EED PRESS, R478)

Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile and environmentally friendly form of protein. Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance – Instant Pot, slow cooker, or stove top – as well as 125 recipes for using them in daily life. From harissa-roasted carrot and white bean dip to crunchy spiced chickpeas, he draws on the culinary traditions of the Middle East, the Mediterranean, South America and the American South. With fresh flavours, vibrant spices and clever techniques, Yonan shows how beans can save you from boring dinners, lunches, breakfasts – and even desserts!

PAM THE JAM

BY PAM CORBIN (BLOOMSBURY, R397)

Pam Corbin is the expert that the professional cooks consult when they want