Peas Beans and Lentils

Legume plants, including peas, beans and lentils, and their dried seeds known as pulses, were one of the earliest domesticated crops and played an important part in the diets of ancient Egypt and Rome. They have a fascinating history and feature in many myths and stories from different cultures. This book includes many of those stories and demonstrates how peas and beans appear widely in human art and literature. Most members of the legume family are able to form associations with friendly soil bacteria which fix nitrogen from the air. This enables them to produce their own fertilizer and means that the seeds of legumes are usually higher in protein than other staple plant foods such as cereals. Pulses are therefore considered to have an important role in the United Nations' Sustainable Development Goal, contributing to human nutrition, health, economic growth and environmental sustainability. Peas, Beans and Lentils covers topics such as growing, cooking with and eating pulses and provides 60 recipes including classics such as Eliza Acton's bean bread and Agnes Marshall's peas a l'Alexandra as well as those from across the world such as Algerian chickpea flan, broad bean brownies, French lentil ragout, ful mesdames ( a traditional Egyptian dish made with fave beans), peanut fudge, Spanish chickpea fritters and West African peanut soup. Drawing on her dietetic background the author also discusses the role of pulses in health and explains why not all legumes are suitable for everyone. The book will appeal to a wide range of people, from those who enjoy growing their own food, to families interested in vegetarian/vegan/sustainable eating, for whom pulses are an important source of protein and other nutrients, and to anyone interested in the ethnocultural aspects of food.