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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill,Mehmet Caglar Tulbek
  • Publisher :Unknown
  • Release Date :2018-06-15
  • Total pages :336
  • ISBN : 0128115238
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Summary : Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies. Contains coverage of pulse processing, testing and quality insurance Provides extensive coverage of the raw ingredients derived from pulses Includes detailed information about the products that can be developed from pulses Provides coverage of equipment and the role of technology in pulse processing

Pulses

Pulses
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher :Unknown
  • Release Date :2018-05-10
  • Total pages :196
  • ISBN : 9789251094631
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Summary : The aim of raising global awareness on the multitude of benefits of pulses was integral to the International Year of Pulses. This coffee table book is part guide and part cookbook— informative without being technical. The book begins by giving an overview of pulses, and explains why they are an important food for the future. It also has more than 30 recipes prepared by some of the most prestigious chefs in the world and is peppered with infographics. Part I gives an overview of pulses and gives a brief guide to the main varieties in the world. Part II explains step-by-step how to cook them, what to keep in mind and what condiments and instruments to use. Part III underscores the five messages that FAO conveys to the world about the impact pulses have on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and how they are grown in the world, highlighting major world producers, importers and exporters. Part V takes the reader on a journey around the world showing how pulses fit a region’s history and culture and visits 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, each chef prepares easy dishes and gives their best kept secrets. Each chef provides 3 recipes that are beautifully illustrated.

Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher :Unknown
  • Release Date :2011-05-11
  • Total pages :483
  • ISBN : 0123820197
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Summary : Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

The Nourished Kitchen

The Nourished Kitchen
  • Author : Jennifer McGruther
  • Publisher :Unknown
  • Release Date :2014
  • Total pages :313
  • ISBN : 9781607744689
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Summary : The author of the popular Nourished Kitchen website shares 175 recipes based on the "traditional foods" philosophy of eating that emphasizes nutrient-rich whole grains, dairy, red meat, organ meats and fermented foods. Original. 12,000 first printing.

Cereals and Pulses

Cereals and Pulses
  • Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
  • Publisher :Unknown
  • Release Date :2012-01-30
  • Total pages :328
  • ISBN : 9781118229460
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Summary : Cereal and pulse crops are staple foods that provide essentialnutrients to many populations of the world. Traditionally, wholegrains were consumed but most current foods are derived fromrefined fractions of cereal and pulse crops. Consumption ofprocessed or refined products may reduce the health benefits offood. In wheat-based processed foods, for example, the removed 40%of the grain (mainly the bran and the germ of the wheat grain)contains the majority of the health beneficial components. Thesecomponents, particularly non-essential phytochemicals such ascarotenoids, polyphenols, phytosterols/ stanols, and dietaryfibers, have been shown to reduce the risk of major chronicdiseases of humans, such as cancer, cardiovascular diseases, andParkinson’s disease. Such bioactives are therefore good candidates for ingredients ofnutraceuticals and functional foods. There are many factors thatcan affect the bioactive content of cereal and pulse-based foodingredients, including genetics, growing and storage conditions,post-harvest treatments, food formulation and processing. All ofthese factors ultimately affect human health and wellness.Bioavailability is also important for these compounds for exertingtheir protective roles. Cereals and Pulses: Nutraceutical Properties and HealthBenefits provides a summary of current research findingsrelated to phytochemical composition and properties of cereal andpulse crops. The nutraceutical properties of each major cereal andpulse are discussed. Coverage of cereals and pulse crops includesbarley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium,sorghum, millet, common beans, field peas, faba beans, chickpea,lentil and soybeans. Chapters for each crop discuss methods toimprove crop utilization, nutraceutical components and properties,bioactive compositions, antioxidant properties, beneficial healtheffects, disease prevention activities, and areas for futureresearch. Also included are two chapters that examine thebeneficial health properties of dietary fibers and antioxidants.Edited and written by an international team of respectedresearchers, this book is a reference guide for scientists workingin food ingredients, food product research and development,functional foods and nutraceuticals, crop breeding and genetics,human nutrition, post-harvest treatment and processing of cerealgrains and pulses. It will enable them to effect value-added foodinnovation for health promotion and disease risk reduction.

Health Benefits of Pulses

Health Benefits of Pulses
  • Author : Wendy J. Dahl
  • Publisher :Unknown
  • Release Date :2019-04-24
  • Total pages :155
  • ISBN : 9783030127633
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Summary : This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

Nutrition and Immunity

Nutrition and Immunity
  • Author : Maryam Mahmoudi,Nima Rezaei
  • Publisher :Unknown
  • Release Date :2019-07-30
  • Total pages :515
  • ISBN : 9783030160739
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Summary : This volume provides readers with a systematic assessment of current literature on the link between nutrition and immunity. Chapters cover immunonutrition topics such as child development, cancer, aging, allergic asthma, food intolerance, obesity, and chronic critical illness. It also presents a thorough review of microflora of the gut and the essential role it plays in regulating the balance between immune tolerance and inflammation. Written by experts in the field, Nutrition and Immunity helps readers to further understand the importance of healthy dietary patterns in relation to providing immunity against disorders and offering readily available immunonutritional programming in clinical care. It will be a valuable resource for dietitians, immunologists, endocrinologists and other healthcare professionals.

Grain Legumes

Grain Legumes
  • Author : Aakash Goyal
  • Publisher :Unknown
  • Release Date :2016-10-19
  • Total pages :188
  • ISBN : 9789535127208
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Summary : Grain legumes are a main source of nitrogen-rich edible seeds and constitute a major source of dietary protein in the diets of human population especially for vegetarian diet. Legumes comprise the third largest family of flowering plants and provide important sources of food, fodder, oil, and fiber products. This book focuses on grain legumes production challenges, progress, and prospects. The book comprises a vast array of topics including diversity, biofortification, importance and antioxidant properties of pulse proteins, etc. This volume will serve as an excellent resource for students, researchers, and scientists interested and working in the area of sustainable crop production.

Super Pulses

Super Pulses
  • Author : Jenny Chandler
  • Publisher :Unknown
  • Release Date :2019-02-07
  • Total pages :128
  • ISBN : 9781911641193
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Summary : 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).

Functional Food

Functional Food
  • Author : María Chávarri Hueda
  • Publisher :Unknown
  • Release Date :2017-08-02
  • Total pages :318
  • ISBN : 9789535134398
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Summary : In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Great Food for Kids

Great Food for Kids
  • Author : Jenny Chandler
  • Publisher :Unknown
  • Release Date :2017-05-09
  • Total pages :160
  • ISBN : 9781681883106
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Summary : Children can learn valuable and rewarding cooking skills with this collection of fifty recipes for family-friendly foods. Ideal for children aged seven up, this book allows kids to put a tasty dinner on the table (with a bit of help from a grown up for the first few years) and gives them a few exotic dishes for showing off. With easy-to-follow recipes, step-by-step photographs, colorful illustrations, and fun facts about food, this cookbook will appeal to any kid interested in learning to cook delicious and nutritious dishes. The recipes span breakfast favorites (like homemade granola and scrambled eggs), tasty snacks (including guacamole, hummus, and pita chips), and plenty of dishes for lunch and dinner—soups, stews, stir-fries, pastas, grilled salmon and steak, and more. Helpful tips, such as how to shop and what to do with spices, along with practical instruction on cooking techniques round out this comprehensive and inspiring book.

Super Pulses

Super Pulses
  • Author : Jenny Chandler
  • Publisher :Unknown
  • Release Date :2019-02-07
  • Total pages :128
  • ISBN : 1911624121
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Summary : 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.

The Power of Pulses

The Power of Pulses
  • Author : Dan Jason,Hilary Malone,Alison Malone Eathorne
  • Publisher :Unknown
  • Release Date :2016-04-09
  • Total pages :240
  • ISBN : 9781771621038
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Summary : For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious, vividly hued heirloom beans, peas, chickpeas, lentils and favas. As well as being incredibly versatile in the kitchen, pulses are also rich in fibre, high in vitamin B, gluten-free and remarkably low on the glycemic index—contributing to good health and helping to reduce the risk of diabetes, heart disease and other chronic illnesses. In The Power of Pulses, talented foodie-sister team Hilary Malone and Alison Malone Eathorne collaborate with Jason to create 40+ vegetarian recipes featuring fresh and inventive uses for the garden’s bounty, including Broad Bean Succotash with Fresh Ricotta & Poached Eggs on Toast, Crispy Chickpea Power Bowl with Kale, Quinoa and Dukkah Crunch and even Black Bean Brownies with Espresso Ganache. Vibrantly illustrated, this exciting garden-to-kitchen volume is sure to inspire readers to harness the power of pulses!

Determining the Optimal Preparation Temperature and Particle Size for Fresh, Pulse-based Spaghetti

Determining the Optimal Preparation Temperature and Particle Size for Fresh, Pulse-based Spaghetti
  • Author : Chelsea Ann Price
  • Publisher :Unknown
  • Release Date :2020
  • Total pages :229
  • ISBN : OCLC:1204226170
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Summary : Pulses, such as yellow split peas, have grown in popularity in the food sector as a fortified functional ingredient. Pulses are known for a variety of nutritional benefits, such as high dietary fiber, high protein content, as well as having complementary essential amino acids to cereal grains. With a new global fascination with pulses, pulse research in the food sector is rapidly evolving. The research covered throughout this thesis was designed to optimize milling conditions and define optimal mill stream mixtures for the creation of straight grade flour for applications into bread and batter-based bake systems as well as determine the efficacy of pulse flour utilization for pasta production. For the milling study, results showed efficient milling of yellow split pea on a roller mill in producing a small particle size. In comparison to wheat, yellow split peas exhibited physical and chemical uniformity with limited differences among the mill streams. The largest, observed difference between yellow split peas and wheat is the substantially higher flour recovery observed with peas of ~99%. For the fresh pasta study, the quality of three different pulses, garbanzo beans (chickpeas), yellow split pea, and red lentils, were compared to a fresh semolina pasta as a quality standard. The effects of extrusion temperature and particle size on fresh pasta quality were examined. It was concluded that: (1) higher extrusion temperature and finer particle size generated the highest quality pasta in terms of cooking qualities and cooked texture; and (2) the best quality fresh pulse-based pasta was hot extruded garbanzo bean pasta made from medium particle-size flour. Future work is needed to determine how the application of pulses into traditional cereal-based products affects sensory properties and overall acceptability. Once completed quality standards for pulses and pulse flours can be determined.

Food Wastes and By-products

Food Wastes and By-products
  • Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
  • Publisher :Unknown
  • Release Date :2020-01-21
  • Total pages :480
  • ISBN : 9781119534105
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Summary : A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Dietary Polyphenols

Dietary Polyphenols
  • Author : Francisco A . Tomás-Barberán,Antonio González-Sarrías,Rocío García-Villalba
  • Publisher :Unknown
  • Release Date :2020-10-20
  • Total pages :560
  • ISBN : 9781119563716
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Summary : Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases

Power Pulses

Power Pulses
  • Author : Tami Hardeman
  • Publisher :Unknown
  • Release Date :2017-02-28
  • Total pages :256
  • ISBN : 024129312X
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Summary : Supercharge your plate with superfood beans and pulses. Pulses offer healthy eating made easy, quick, varied and flexible. Power Pulses Cookbook is the perfect way to revolutionise your diet using lentils, dry peas, beans, and chickpeas to deliver powerful protein- and heart-healthy benefits. Create tasty spicy carrot hummous, quick and simple soups, and hearty bean salads. Try dinner dishes such as lentil bolognaise and delicious desserts such as black bean brownies. The recipes are all vegetarian but can be "flexed" to work for carnivores or vegans too, with clever substitutions or additions, so you can keep everyone in the family happy. "Pulse exchanges" give you suggestions for alternatives if you want to ring the changes or work with what's in your storecupboard. A cookbook that works for healthy eating, with easy vegetarian and vegan recipes, everyday superfoods, and lots of flavour.

Pulses

Pulses
  • Author : A. Manickavasagan,Praveena Thirunathan
  • Publisher :Unknown
  • Release Date :2020-05-25
  • Total pages :342
  • ISBN : 9783030413767
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Summary : World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.

Pulse Chemistry and Technology

Pulse Chemistry and Technology
  • Author : Brijesh Tiwari,Narpinder Singh
  • Publisher :Unknown
  • Release Date :2015-10-20
  • Total pages :229
  • ISBN : 9781782625674
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Summary : Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

Pulses for nutrition in India: Changing patterns from farm to fork

Pulses for nutrition in India: Changing patterns from farm to fork
  • Author : Roy, Devesh,Joshi, Pramod Kumar,Chandra, Raj
  • Publisher :Unknown
  • Release Date :2017-12-26
  • Total pages :284
  • ISBN : 9780896292567
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Summary : India, a country with high concentrations of poor and malnourished people, long promoted a cereal-centric diet composed of subsidized staple commodities such as rice and wheat to feed its population of more than a billion. Today, however, dietary patterns are changing. Policy makers, researchers, and health activists are looking for ways to fight hunger and malnutrition in the country. As they shift their focus from calorie intake to nutrition, neglected foods such as pulses (the dried, edible seeds of legumes) are gaining attention. Pulses for Nutrition in India: Changing Patterns from Farm to Fork explores the numerous benefits of a diet that incorporates pulses. Pulses, including pigeonpeas, lentils, and chickpeas, are less expensive than meat and are excellent sources of protein. In India, people consume pulses and other legumes for protein intake. Pulses also benefit the ecosystem. Among protein-rich foods, pulses have the lowest carbon and water footprints. Pulses also improve soil health by naturally balancing atmospheric nitrogen in the soil; thus, growing pulses reduces the need for nitrogenous fertilizer. Pulses for Nutrition in India: Changing Patterns from Farm to Fork looks at the country’s pulses sector in light of agricultural systems, climate change, irrigation design, and how policies (including the Green Revolution) have evolved over time. To understand how pulses can help fulfill the objectives of India’s food policies, experts explore the role that pulse production plays in global trade; the changing demand for pulses in India since the 1960s; the possibility of improving pulse yields with better technology to compete with cereals; and the long-term health benefits of greater reliance on pulses. The analyses in Pulses for Nutrition in India: Changing Patterns from Farm to Fork contribute to the emerging literature on pulses and will aid policy makers in finding ways to feed and nourish a growing population.

Pulse

Pulse
  • Author : Jenny Chandler
  • Publisher :Unknown
  • Release Date :2013
  • Total pages :272
  • ISBN : 1862059861
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Summary : At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including an illustrated guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). 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.