Publisher's Synopsis
This is a valuable handbook for vegetable lovers and vegetarians. The book provides lots of information on the treatment of beans, lentils, chickpeas and many other pulses during their cooking. It informs readers on valid combinations of spices and pulses so that the reader will be able to produce his own recipes. It also presents all different types of pulses and makes easy their use for any meal preparation. It is the outcome of three years research on the gastronomy, the types of beans, lentils, chickpeas and the rest of pulses produced around the world. The book aims to provide a solid basis to the readers on the different uses of this food category for their nutrition in everyday life. It is a handbook to acquaint people with their characteristics and cooking secrets. The content provides information on the use of pulses in family cuisine and it contains the photos of all main types. There is cooking advice on how to treat pulses for the meal preparation. It correlates the culinary use of pulses with their scientific identification. Pulses are an important food source of nutrients. It is an important tool for those who consume regularly vegetables like the vegetarians. It also sets an order on the pulses' classification and creates a clear distinction for each different type. Taking the opportunity of the International year of pulses it aims to act as a practical tool for the appreciation of pulses by making it easy to use. In the book it is presented what is the value of pulses not only for human nutrition but also for the environment. Pulses are grown everywhere in our planet. Lots of studies present pulses' special attributes that may contribute positively to consumers' well-being. Finally it is explained why this important food group should be receiving more attention and why pulses should be part of our diet. This unique book in its content presents an important effort to inform culinary experts, food experts or traders and the general public on this extremely large category of food.
