|
Super Pulses: Truly modern recipes for beans, chickpeas & lentils
Hardback
Main Details
Title |
Super Pulses: Truly modern recipes for beans, chickpeas & lentils
|
Authors and Contributors |
By (author) Jenny Chandler
|
Physical Properties |
Format:Hardback | Pages:128 | Dimensions(mm): Height 185,Width 135 |
|
Category/Genre | Cookery, food and drink Health and wholefood cookery Cookery by ingredient |
ISBN/Barcode |
9781911624127
|
Classifications | Dewey:641.6565 |
---|
Audience | |
Illustrations |
40 photographs and illustrations
|
|
Publishing Details |
Publisher |
HarperCollins Publishers
|
Imprint |
Pavilion
|
Publication Date |
7 February 2019 |
Publication Country |
United Kingdom
|
Description
Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, 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. Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.
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.
|