Super Pulses

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).

This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.

Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.

Author Biography

Jenny Chandler studied Spanish and Catalan at Bristol and Barcelona Universities. After training at Leith’s School of Food & Wine she worked as a chef on a luxury yacht based in the Mediterranean and in Barcelona, and currently runs the Plum Cooking school in Bristol and teaches in London. The Food of Northern Spain was published in Sept 2005 and is shortlisted for the prestigious Andre Simon Award.