pulse: modern recipes with beans, peas & lentils

Pulse is a book that celebrates beans, lentils, and peas in all their glory. It brings a modern spin on cooking with pulses and shows how wonderful they can be in everyday meals.

Affordable, sustainable, good for gut and overall health, good for the environment, a solution to eating less meat, packed with protein and fiber--pulses are the future of home cooking.

Health practitioners advise us to eat more fiber, 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. We are finally starting to embrace the multi-faceted benefits of eating pulses.

Covering dried, canned, and jarred pulses, and including 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.

Leith’s School of Food and Wine graduate Eleanor Maidment is a freelance food editor, recipe writer and consultant. She has been writing, developing and editing recipes for 15 years and has contributed to numerous websites, books and magazines. The former Food Editor of the multi-ward winning Waitrose Food Magazine, she is now Food Editor of You Magazine (Mail on Sunday) writing a hugely popular weekly column about cooking on a budget. Eleanor lives in London, UK.