Bean Cuisine is a comprehensive guide to the cooking of beans and pulses useful both as a source of reference and as a recipe book.An introductory chapter traces the historic, economic and nutritional aspects of bean cooking, and explains how to use them to make well balanced, nutritious meals. A descriptive, illustrated A-Z of the different varieties is included to aid recognition. Bean Cuisine also contains all the information needed to prepare, cook, freeze and sprout dried pulses. It explains the basic cooking terms and has a glossary of the more unusual ingredients.There are recipes for every occasion and many are accompanied by serving suggestions to help the cook in planning a complete meal.
