Greens & Beans

Plant-based recipes featuring peas, lentils and beans

Anne-Katrin Weber, Wolfgang Schardt

$69.99

Hardback

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QTY:

English

Grub Street Publishing
01 November 2024

Vegetarian cookery; Cookery by ingredient

Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein.

Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads.

The useful kitchen tips offer insider knowledge about storage, soaking, cooking times, and utilisation of leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects on biodiversity, climate and environment, and a seasonal vegetable calendar.

A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

AUTHOR: Anne-Katrin Weber is a chef, nutritional scientist, freelance cookbook author, and food stylist. In her food blog 'veggielicious' she celebrates her love of vegetable cuisine. She believes the future of eating is plant-centric. And with that we strengthen our health while also contributing to the health of our climate and of our planet.

SELLING POINTS: .

Pulses as protein boosters in a plant-based cuisine .

Fresh, green, creative recipes .

Green food for the blue planet

By: Anne-Katrin Weber
Photographs by: Wolfgang Schardt
Imprint: Grub Street Publishing
Country of Publication: United Kingdom
Dimensions: Height: 260mm, Width: 195mm,
ISBN: 9781911714194
ISBN 10: 1911714198
Pages: 184
Publication Date: 01 November 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Unspecified

Reviews for Greens & Beans: Plant-based recipes featuring peas, lentils and beans

""... the recipes themselves offer more detail, lovely photography, and fresh ideas for plant-based food, such as lentil and chocolate granola, beetroot fritters with labneh and quick pickled radish, and lentil and mushroom cottage pie. Weber even manages to sneak beans into desserts, as in her chocolate, hazelnut, and black bean brownies.""-- ""Publishers Weekly""