Bean Cuisine

by Janet Horsley

   A comprehensive guide to the cooking of beans and pulses useful both as a sources of reference and as a recipe book. An introductory chapter traces the historic, economic & nutritional aspects of bean cooking, & explains how to use them to make well balanced, nutritious meals. A descriptive, illustrated, A to Z of the different varieties is included to aid recognition. Also included is all the information needed to prepare, cook, freeze & sprout dried pulses (legumes). It explains the basic cooking terms and has a glossary of the more unusual ingredients. 80+ recipes are divided under menu headings - Soups, Salads, Oven Dishes, etc.. Some traditional favorites are included but most are original. Some serving suggestions are included to assist you in planning a complete meal (recipe serving size - four).

90 pages