“Steve Sando has spent two decades helping us all eat better beans and understand what makes them great. It’s a noble mission, and one which he continues in The Bean Book—an absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.”—Chef José Andrés

“If you think beans are boring, just look at the recipes in The Bean Book. Never had I really tasted the difference that an heirloom variety makes until I tasted Rancho Gordo beans. I won’t cook anything else. When your mouth starts watering, start cooking since there’s no need to soak them. Steve Sando’s integrity and dedication to this humble ingredient is admirable and appreciated.”—Tanya Holland, chef and author of Tanya Holland’s California Soul

“The fervid bean advocacy of Steve Sando and Rancho Gordo has made the beans in our pots more varied and flavorful. If only all advocacy were this delicious. The only downside to The Bean Book is that I foresee procuring even more varieties than I have space for in my already bean-engorged pantry.”—Evan Kleiman, chef, author, and host of KCRW’s Good Food

“The Bean Book is the magnum opus from the KING of heirloom beans! The gorgeous photography of these brilliantly colorful legumes would be reason enough to want this book, but the real story is this humble food’s diversity in flavor, texture, and culinary possibility. Wait until you try the recipes!”—Ted Allen, host of Food Network’s Chopped