Autorentext
Hari Pulapaka, PhD, is a professional chef and co-founder of Cress Restaurant. In 2017, Hari launched a company, Global Cooking School, LLC. Born and raised in Mumbai, he acquired an Associate of Applied Science in the Culinary Arts from Le Cordon Bleu-Orlando in 2004. Hari is a Worldchefs Certified Master Chef and Certified Executive Chef of the American Culinary Federation with four James Beard Award semifinalist nods as Best Chef-South and multiple Food & Wine People’s Best Chef recognitions. He has been recognized as a GRIST 50 fixer for his innovative and active work in the area of food waste reduction and has also been a featured chef at the 2018 James Beard Awards in Chicago.He is the author of Dreaming in Spice and The Heart Healthy Plant-Based Cookbook.

Ellie Krieger is an American registered dietitian and nutritionist celebrated for her ability to make nutritious eating both accessible and delicious. She earned a B.Sc. in clinical nutrition from Cornell University and an M.S. in nutrition education from Teachers College Columbia University. She hosted the popular series Healthy Appetite with Ellie Krieger on Food Network and later Ellie’s Real Good Food on public television. She has authored seven cookbooks, is a weekly columnist for The Washington Post, and continues to translate evidence-based nutrition into everyday cooking solutions. Her work has earned her two prestigious James Beard Foundation awards and an award from the International Association of Culinary Professionals (IACP).

Klappentext

A globally inspired plant‑based, protein-rich cookbook that elevates beans, greens, and lentils from humble staples to the heart of affordable, nourishing meals.

Beans, greens, and lentils have nourished people across cultures for centuries, but they’ve long been underestimated in modern kitchens. Beans, Greens and Lentils places these humble ingredients back where they belong: at the center of deeply satisfying, flavor-forward meals.

Drawing on his upbringing in Mumbai, classical culinary training, and more than two decades of professional cooking, Chef Hari Pulapaka shows how plant-based cooking can be bold, comforting, elegant, and joyful—without gimmicks, restriction, or compromise.

From hearty beans and globally inspired lentil dishes to green-forward mains and crave-worthy whole-food desserts, the recipes are approachable, flexible, and rooted in tradition. The book includes:

• A thoughtful foundation on flavor-building, tools, pantry essentials, and meal planning
• Globally inspired recipes centered on beans, leafy greens, and lentils
• Practical guidance for everyday cooking; no specialty equipment required
• Personal reflections that connect food, culture, and community
• Contributions from respected culinary voices committed to sustainability and cultural integrity
  At its heart, Beans, Greens and Lentils is about more than plant-based cooking. It’s about nourishment that tastes good, honors tradition, supports the planet, and brings people together at the table. Whether you’re an experienced cook or just beginning to explore plant-forward meals, this book will change how you think about, and cook with, some of the most essential ingredients in the world.