Inhaltsangabe
Beans and pulses, once the preserve of health food shops, are increasing in popularity and are now widely available on supermarket shelves. The high protein content and versatile nature of beans and pulses has made these foods a staple of many countries and cuisines. Beans, pulses and legumes can be used dried, fresh, sprouted, or ground into flour. The nutritional benefits are many: they contain vitamins, minerals, potassium, selenium, magnesium and calcium that can help stave away different types of illness. We're all aware that we should be eating more of them, but what do you do with them? This timely cookbook contains 85 deliciously appealing everyday recipes that are tasty, filling, health-enhancing and, to the uninitiated at least, surprisingly elegant and sophisticated. A comprehensive introduction describes many of the different beans available, their taste and texture, and lists their health benefits. It explains what to look for, as well as how to prepare, cook and store these ingredients. Quick ideas show simple ways of incorporating them into the diet, either as a base for other foods, or as a flavourful accompaniment. There are even tips on sprouting beans, to add maximum nutritional value to your diet. The 85 recipes contain plenty of traditional and well-known favourites such as hummous, ribollita, bean salad with tuna and red onion, slow-cooked boston baked beans, cassoulet, Italian pork sausage stew, and Lahore-style lamb with split peas, Included are recipes for salsas, dips, soups, snacks, salads, curries, tagines, frittatas, pilaffs, hotpots, stews, as well as meat, poultry, fish dishes and vegetarian main courses. With 425 stunning colour photographs to guide you through each recipe step by step, and beautiful pictures of the finished dishes combined with the tips, expert cook's guidelines and authoritative nutritional information throughout, excellent results will be achieved each and every time.
Reseña del editor
Beans and pulses, once the preserve of health food shops, are increasing in popularity and are now widely available on supermarket shelves. The high protein content and versatile nature of beans and pulses has made these foods a staple of many countries and cuisines. Beans, pulses and legumes can be used dried, fresh, sprouted, or ground into flour. The nutritional benefits are many: they contain vitamins, minerals, potassium, selenium, magnesium and calcium that can help stave away different types of illness. We're all aware that we should be eating more of them, but what do you do with them? This timely cookbook contains 85 deliciously appealing everyday recipes that are tasty, filling, health-enhancing and, to the uninitiated at least, surprisingly elegant and sophisticated. A comprehensive introduction describes many of the different beans available, their taste and texture, and lists their health benefits. It explains what to look for, as well as how to prepare, cook and store these ingredients. Quick ideas show simple ways of incorporating them into the diet, either as a base for other foods, or as a flavourful accompaniment. There are even tips on sprouting beans, to add maximum nutritional value to your diet. The 85 recipes contain plenty of traditional and well-known favourites such as hummous, ribollita, bean salad with tuna and red onion, slow-cooked boston baked beans, cassoulet, Italian pork sausage stew, and Lahore-style lamb with split peas, Included are recipes for salsas, dips, soups, snacks, salads, curries, tagines, frittatas, pilaffs, hotpots, stews, as well as meat, poultry, fish dishes and vegetarian main courses. With 425 stunning colour photographs to guide you through each recipe step by step, and beautiful pictures of the finished dishes combined with the tips, expert cook's guidelines and authoritative nutritional information throughout, excellent results will be achieved each and every time.
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