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Pulse: truly modern recipes for beans, chickpeas and lentils, to tempt meat eaters and vegetarians alike

Hardback

Main Details

Title Pulse: truly modern recipes for beans, chickpeas and lentils, to tempt meat eaters and vegetarians alike
Authors and Contributors      By (author) Jenny Chandler
Physical Properties
Format:Hardback
Pages:272
Dimensions(mm): Height 258,Width 201
Category/GenreHealth and wholefood cookery
Vegetarian cookery
Cookery by ingredient
ISBN/Barcode 9781862059863
ClassificationsDewey:641.6565
Audience
General

Publishing Details

Publisher HarperCollins Publishers
Imprint Pavilion
Publication Date 12 September 2013
Publication Country United Kingdom

Description

At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including an illustrated guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie's bookshelf and will be a go-to book for years to come.

Author Biography

Jenny Chandler studied Spanish and Catalan at Bristol and Barcelona Universities. After training at Leith's School of Food & Wine she worked as a chef on a luxury yacht based in the Mediterranean and in Barcelona, and currently runs the Plum Cooking school in Bristol and teaches in London. The Food of Northern Spain was published in Sept 2005 and is shortlisted for the prestigious Andre Simon Award.