Cooking Legumes

A book that will open your eyes to the vast range of different legumes and ways to cook them.

Did you know that black beans contain 10% more iron than a steak, that chickpeas provide just as much folic acid as spinach or that the first foam made by Ferran Adrià at elBulli consisted of legumes?

Because legumes are an almost infinite food source and have major health benefits, they have been declared food of the year by the United Nations. The objective of this book is to promote knowledge about and especially the consumption of legumes. These recipes will help you to prepare and eat legumes in a tasty, healthy, balanced and easy way. Find out about their great versatility and the almost infinite number of different methods to prepare them.

CONTENTS

• History of legumes.

• Legumes & Health.

• Legumes & Sustainability.

• Recipes from around the world: creams & purées, salads, sauces, meat substitutes, stews, desserts…

Discover legumes: the great superfood of the future.