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Pulse
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.
272 pages, Hardcover
First published September 12, 2013
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61 people want to read
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Displaying 1 - 9 of 9 reviews
January 26, 2015
Pulse - it certainly got mine racing! We all know about pulses and that we should eat more of them, however we don't because of their reputation for being very difficult to cook.
Jenny Chandler explains it all, in a very clear and concise manner. She literally spills the beans on exactly how to choose, prepare, and make the most out of these wonders of nature, no matter how they are available to you (fresh, dried, canned). All of her tips and tricks are shared with us and are invaluable.
The author does not just focus on cooking pulses, but also explains how to easily obtain the tastiest and healthiest shooting sprouts at home with minimal effort.
The plentiful collection of recipes is full of additional suggestions and variations to suit vegans, vegetarians and omnivores alike.
This book will get you reaching for those unloved beans and pulses in your cupboard and compel you to give it a go. A true must-have for any household.
Jenny Chandler explains it all, in a very clear and concise manner. She literally spills the beans on exactly how to choose, prepare, and make the most out of these wonders of nature, no matter how they are available to you (fresh, dried, canned). All of her tips and tricks are shared with us and are invaluable.
The author does not just focus on cooking pulses, but also explains how to easily obtain the tastiest and healthiest shooting sprouts at home with minimal effort.
The plentiful collection of recipes is full of additional suggestions and variations to suit vegans, vegetarians and omnivores alike.
This book will get you reaching for those unloved beans and pulses in your cupboard and compel you to give it a go. A true must-have for any household.
October 8, 2020
Pulse: Truly Modern Recipes for Beans, Chickpeas, and Lentils to Tempt Meat-Eaters and Vegetarians Alike by Jenny Chandler is a collection of bean recipes and tips for using beans. Chandler is a professional chef and teacher. She was educated at Leith's School of Food and Wine and has traveled extensively in the Mediterranean, Caribbean, and the Pacific and Indian Oceans. She has lived in Spain, Italy, and France. Her cooking school is The Plum Cooking Company in Clifton, England.
Pulses, a term I was unfamiliar with, are legumes and are introduced as more than a vegetarian option to protein. They are a source of fiber and complex carbohydrates that will compliment anyone’s diet. Beans are naturally low in fat and rich in vitamins and minerals. Pulse also tackles the the problem, which results in many jokes about beans: gas. Preparation and gradually adding bean to your diet are key. Chandler goes over the advantage and disadvantages of everything the reader will need to know about beans: Soaking, canned, dried, sprouted, cooking methods, storage, complementing proteins. Once the reader has a complete overview, Chandler goes into the recipes.
Recipes show the influence of Chandler's travels from simple Middle Eastern hummus, Southwestern (U.S.) Black Beans and Chipotle Dip, Chickpea bread, and soups of all varieties. Vegans and vegetarians will have very little problem making substitutions in nearly all the recipes although some recipes are meat-centric. There is an entire section on vegetarian main dishes. The book ends with section on making basics like bread crumbs, perfect poached eggs, using chilies and preparations that some may not be familiar with. There is also a comprehensive index of bean types, where they are from and
Chandler writes a very good cookbook on on a simple but very practical food item that many people overlook. The variety of cultural influences and menus make the bean anything but boring. This will be a cookbook I will be using as part of my strict vegetarian diet. An excellent and healthy cookbook for everyone regardless of their diet.
Pulses, a term I was unfamiliar with, are legumes and are introduced as more than a vegetarian option to protein. They are a source of fiber and complex carbohydrates that will compliment anyone’s diet. Beans are naturally low in fat and rich in vitamins and minerals. Pulse also tackles the the problem, which results in many jokes about beans: gas. Preparation and gradually adding bean to your diet are key. Chandler goes over the advantage and disadvantages of everything the reader will need to know about beans: Soaking, canned, dried, sprouted, cooking methods, storage, complementing proteins. Once the reader has a complete overview, Chandler goes into the recipes.
Recipes show the influence of Chandler's travels from simple Middle Eastern hummus, Southwestern (U.S.) Black Beans and Chipotle Dip, Chickpea bread, and soups of all varieties. Vegans and vegetarians will have very little problem making substitutions in nearly all the recipes although some recipes are meat-centric. There is an entire section on vegetarian main dishes. The book ends with section on making basics like bread crumbs, perfect poached eggs, using chilies and preparations that some may not be familiar with. There is also a comprehensive index of bean types, where they are from and
Chandler writes a very good cookbook on on a simple but very practical food item that many people overlook. The variety of cultural influences and menus make the bean anything but boring. This will be a cookbook I will be using as part of my strict vegetarian diet. An excellent and healthy cookbook for everyone regardless of their diet.
October 22, 2013
The mouthful title and the everyday graphic layout do some harm to what would be a very interesting cookbook on legumes. But I admit that I'm a booklover, so in cookbooks I do look for a nice package. :) (Yea, I know, a bit superficial. :)
Anyone with a Mediterranean background, whether born in a family or raised to appreciate it, will tell you that pulses are the staple of family food. Meat is nice, but left for holidays, at least traditionally. And I'm a traditionalist with them, I don't salt them until the end, I will soak the for a night or longer, I do prepare in batches. (Well, this you have to, or you'll spend life cooking them). I don't use pressure cookers. (ok, this is paranoia on my part, never loved them.)
Ms Chandler makes your life so much easier: she tells you hot to prepare them, how long to soak, how to balance "counter-effects" :) and above all she unites in one, useful book wonderful recipes from around the world. Did you ever wonder how to prepare those wonderful daal you keep ordering at your local Indian restaurant? You'll get it together with many variation on it.
There's only one thing I'm not sure about. It's absolutely true that meat consumption is a danger to the environment. It's also true that obesity is a first-world problem (and the rich countries eat way too much meat). Unfortunately, pulses are know for the wallop of calories they contain. So overall they do wonders, but if you are on a diet they aren't the best choice.
ARC courtesy of publisher via NetGalley<\i>
Anyone with a Mediterranean background, whether born in a family or raised to appreciate it, will tell you that pulses are the staple of family food. Meat is nice, but left for holidays, at least traditionally. And I'm a traditionalist with them, I don't salt them until the end, I will soak the for a night or longer, I do prepare in batches. (Well, this you have to, or you'll spend life cooking them). I don't use pressure cookers. (ok, this is paranoia on my part, never loved them.)
Ms Chandler makes your life so much easier: she tells you hot to prepare them, how long to soak, how to balance "counter-effects" :) and above all she unites in one, useful book wonderful recipes from around the world. Did you ever wonder how to prepare those wonderful daal you keep ordering at your local Indian restaurant? You'll get it together with many variation on it.
There's only one thing I'm not sure about. It's absolutely true that meat consumption is a danger to the environment. It's also true that obesity is a first-world problem (and the rich countries eat way too much meat). Unfortunately, pulses are know for the wallop of calories they contain. So overall they do wonders, but if you are on a diet they aren't the best choice.
ARC courtesy of publisher via NetGalley<\i>
January 12, 2014
If, like me, you automatically associate pulses with hippies, this book will change your mind. Jenny Chandler's beautifully photographed book contains a huge variety of recipes including dips, main courses and even desserts, drawing her inspiration from across the globe.
Recipes include those for both meat eaters and non-meat eaters alike, providing a range of both budget and blowout recipes to suit all tastes.
In addition to the recipes, Chandler provides a wealth of useful information on buying, storing and preparing a variety of pulses - along with useful tips on how to avoid the common side effect of eating too many beans...!
A joy to read, with useful tips and some truly imaginative recipes.
Recipes include those for both meat eaters and non-meat eaters alike, providing a range of both budget and blowout recipes to suit all tastes.
In addition to the recipes, Chandler provides a wealth of useful information on buying, storing and preparing a variety of pulses - along with useful tips on how to avoid the common side effect of eating too many beans...!
A joy to read, with useful tips and some truly imaginative recipes.
Read
October 17, 2013An interesting cookbook with recipes featuring beans, chickpeas and lentils. This is a very refreshing focus for a cookbook and has many healthy recipes for vegetarians and meat lovers. Great information on the history of beans, health benefits, how to prepare and even how to reduce gas!
I can't wait to try such recipes as: butternut squash and mint felafel, black bean quesadillas, squash, black bean and sweet corn soup, drunken beans and Moroccan chickpeas and lentils!
Some great and different ideas for meals with beans!
This book was received as a free ARC from Net Galley in return for an honest review.
I can't wait to try such recipes as: butternut squash and mint felafel, black bean quesadillas, squash, black bean and sweet corn soup, drunken beans and Moroccan chickpeas and lentils!
Some great and different ideas for meals with beans!
This book was received as a free ARC from Net Galley in return for an honest review.
October 7, 2013
After a long introduction about the joys of pulses (preaching at the choir over here), there's an extensive general cooking guide. The recipes range from the expected hummus to unexpected but useful baby foods. Falafel gets shaken up with a range of flavors which is a treatment given to most of the expected recipes. In the back is the most detailed legume identification guide I've ever skimmed through. An excellent cookbook to get you out of any pulse rut.
Read
April 2, 2021 Being 'mostly veg' I find I fall back on a few tried and tested recipes so every now and again I check out new cookbooks for inspirations. This book was very inspiring - beautiful to look at and read through and with great recipes - simple and delicious. Might have to buy a copy...
June 7, 2019
Amazingly good recipes on a food that often goes unnoticed, beans. I have never seen such a variety of recipes concerning legumes, besides that of chilly. Great photographs coupled with great flavors and recipes. I would say the book is a favorite.
This entire review has been hidden because of spoilers.
August 22, 2016
Heerlijke recepten, goede informatie
Displaying 1 - 9 of 9 reviews