CELEBRATE beans, lentils and peas in all their glory with this delicious new book.
A MODERN spin on cooking with pulses and how they can be incorporated into EVERYDAY MEALS.
Affordable, sustainable, good for gut and overall health, good for the environment, a solution to eating less meat, packed with protein and fibre – pulses are the future of home cooking.
Health practitioners advise us to eat more fibre, environmentalists tell us to eat less meat and in Mediterranean Europe – a region that is widely considered to have the holy grail of healthy cuisines – eating pulses is a daily way of life. Zoe, which is a leading provider of science-led health research headed up by Professor Tim Spector, is constantly recommending that we eat more beans. It shares lots of pulse-based recipes on its Instagram channel and has described beans as 'magical food'.
Covering dried, canned and jarred pulses, and including recipes featuring meat, poultry and fish, this book demonstrates how easy it is to cook with pulses through 75 delicious recipes as well as highlighting their nutritional benefits. Pulses can be deeply comforting, light and delicate, crisp and crunchy or soft and luxurious. Knowing how to cook with them is key. Every recipe in this book will transform a humble bean or lentil into something aspirational and appealing.
About the Author: Eleanor Maidment is a London-based food writer and stylist. From 2011-2018 she was the Food Editor of the multi award-winning Waitrose Food magazine, during which time she wrote, developed and edited recipes for its 2 million readers on a daily basis. She has worked as a chef, and spent many years on the editorial team at Square Meal restaurant guide and website, writing about chefs and reviewing restaurants, before attending Leiths School of Food & Wine in 2010 where she graduated with distinction.
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