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Rancho Gordo Vegetarian Kitchen Volume 2 cover
Arugula and bean salad with pumpkins seeds
polenta with cranberry beans and tomato sauce
Load image into Gallery viewer, Rancho Gordo Vegetarian Kitchen Volume 2 cover
Load image into Gallery viewer, Arugula and bean salad with pumpkins seeds
Load image into Gallery viewer, polenta with cranberry beans and tomato sauce

The Rancho Gordo Vegetarian Kitchen Volume 2: More Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains


Julia Newberry and Steve Sando
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For a limited time we have books signed by both authors, Julia Newberry and Steve Sando.

Beans are a staple of vegetarian cooking, and the folks at Rancho Gordo know beans like nobody's business. This second volume of attractive, easily prepared bean dishes offers a combination of venerable classics and fresh ideas.

Rancho Gordo specializes in heirloom beans, working with growers throughout the US and Mexico to raise and market varieties which have been around for generations. The recipes in this book take advantage of the special flavors and textures of beans such as Royal Corona, Mayacoba, and Rebosero.

Substitutions are possible, of course, and the recipes here almost always suggest an array of beans which will work well. In most cases, the thoughtful simplicity of the recipes will give you many ideas for riffing on an approach.  A range of white beans will work in an arugula and bean salad with pumpkin seeds, for instance, and almost any bean lends itself to corn and bean fritters.  Good ideas are as important as good recipes, and we admire what you'll find in this book.

You can find Volume 1 of this series here.

Hardcover. Color photographs throughout.

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