Although familiarly termed as "beans and pulses," beans are actually classed as a pulse; as are dried peas and lentils - all of which come from the same pod-bearing family of plants commonly referred to as legumes. These highly nutritious foods have been a dietary basic for many civilizations for thousands of years, but many are put off by the myth that pulses are complicated to cook and require too much preparation - however, it's simply not true. You'll be inspired by the plethora of yummy recipes in this book and the added bonus of the truly exceptional value of pulses!
|Cooking, Food & Wine||Courses & Dishes|
|Cooking, Food & Wine||Specific Ingredients|