Beans and Field Peas

“A sharp collection of slim, single-subject volumes exploring Southern food.”—New York Times

“Conveying the passion southerners feel for these gems of the garden, Sandra Gutierrez delivers a glorious selection of recipes to tempt us all. She has beautifully addressed both the magnitude and mysteries of her subject, and the book will find an eager audience among southern food enthusiasts old and new and also among readers outside the region who are discovering the diversity of traditional peas and beans and looking for new, delicious ways to use them. I am delighted to have this book in my kitchen so I can join in the fun.” — Ronni Lundy, author of Butter Beans to Blackberries: Recipes from the Southern Garden

“Sandra Gutierrez’s delightful and authoritative book puts beans and peas right at the center of good cooking, be it traditional or up to the culinary minute. Something delicious for everyone who craves real food.” — Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking

“Accomplished cookbook writer Sandra Gutierrez provides insight into a staple food cherished not only in the American South but also around the world. She helps cooks understand the many cultures that cook with beans and peas. A valuable entry in the Savor the South cookbook collection.” — Kathleen Purvis, author of Pecans: A Savor the South Cookbook