Cooking With Beans: Grains, Pulses And Legumes

This beautifully illustrated and practical book aims to make beans, pulses, seeds, legumes and grains a familiar part of everyday living, introducing them into the diet in well-known and familiar recipes.

Many favourite dishes from cuisines around the world incorporate these highly nutritious ingredients and many of these recipes are featured in this volume.

Try Tuscan pot-roasted shoulder of lamb, Jamaican black bean pot, tuna nicoise, white bean salad with roasted red pepper dressing, chilli con carne, Boston brown bread, and date slice.

In all there are 150 delicious and enticing recipes for soups, smoothies, dips, risottos, pilafs, stews, curries, hotpots, pasta dishes, casseroles, even cakes, desserts and breads -- something to appeal toe very palate.