Peas, Beans and Lentils : Growing & Cooking

This book looks as the fascinating history of legume plants, including peas, beans and lentils and their dried seeds, known as pulses. Included are many stories about the myths and histories from different cultures and demonstrates how peas and beans appear widely in human art and literature, as well as 60 recipes.

Pulses are the edible seeds from legume plants, including peas, beans and lentils. They were one of the earliest domesticated crops and played an important part in the diets of ancient Egypt and Rome. Pulse vegetables are renowned for their nutritional benefits and are of great importance as part of sustainable food production aimed towards food security and nutrition. Peas, Beans and Lentils covers topics such as growing, cooking with and eating pulses and the wider historical and cultural aspects of legumes. It also has 60 recipes including classics such as Eliza Acton’s bean bread and Agnes Marshall’s peas à l’Alexandra as well as those from across the world such as Algerian chickpea flan, broad bean brownies, French lentil ragout, ful mesdames, peanut fudge, Spanish chickpea fritters and West African peanut soup. It will appeal to a wide range of people, from those who enjoy growing their own food, to families interested in vegetarian/vegan/sustainable eating, for whom pulses are an important source of protein and other nutrients, and to anyone interested in the ethnocultural aspects of food.