Publisher's Synopsis
This book provides a number of recipes together with valuable cooking advice on how to use pulses in food preparation. The book presents three different cooking possibilities for pulses: as salads, main dishes and soups. It is the outcome of three years' research on the gastronomy of all types of beans, lentils, chickpeas and the rest of pulses produced around the world. It aims to provide a solid basis to the reader on the use of this food group for nutrition in everyday life.Pulses are easy to cook and to store. They constitute a practical food source for everybody in today's way of life. They are highly recommended for those who have little time for cooking. They are suitable for vegetarians, young people and anyone else keen on a tasty meal.The reader will be able to learn more about this food in order to distinguish the different types of pulses. Taking the opportunity from the International year of pulses (2016), the book aims to act as a practical tool for the appreciation of pulses by making them easy to use. Pulses are grown everywhere in our planet. Lots of studies present pulses' special attributes that may contribute positively to consumers' well-being. The book also contains a list of classic recipes ofbeans, lentils and chickpeas used around the world. Unique in its content, the book represents an important effort to inform the general public on the culinary potential and use of this extremely large food group.
