Beans, Peas & Everything In Between : More Than 60 Delicious, Nutritious Recipes for Legumes from Around the Globe
by
Vicky Jones
Book Details
Format
Hardback or Cased Book
ISBN-10
1788794443
ISBN-13
9781788794442
Publisher
Ryland, Peters & Small Ltd
Imprint
Ryland, Peters & Small Ltd
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Aug 9th, 2022
Print length
160 Pages
Weight
580 grams
Dimensions
17.70 x 21.70 x 2.20 cms
Product Classification:
Health & wholefood cookeryCookery by ingredient
Ksh 2,750.00
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More than 65 delicious, nutritious recipes for beans, lentils, and other legumes that are as wholesome as they are tasty.
More than 65 delicious, nutritious recipes for beans, lentils, and other legumes that are as wholesome as they are tasty.
A staple in plant-based dishes and beyond, legumes are not only satisfying to eat but they are also cheap, sustainable, and readily available. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of beans, peas, and lentils in these deliciously healthy recipes. Over half of the recipes are vegetarian—while the rest make creative use of modest amounts of fish, poultry, or meat. The highlights are Armenian Lentil Soup with Apricots, or Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classics like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will also surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of legumes, advice on buying, storing, soaking, and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.
A staple in plant-based dishes and beyond, legumes are not only satisfying to eat but they are also cheap, sustainable, and readily available. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of beans, peas, and lentils in these deliciously healthy recipes. Over half of the recipes are vegetarian—while the rest make creative use of modest amounts of fish, poultry, or meat. The highlights are Armenian Lentil Soup with Apricots, or Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classics like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will also surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of legumes, advice on buying, storing, soaking, and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.
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