Not that pulses get a bad press, but it must be noted that the cookbooks dedicated to them are not crowded on the shelves of the culinary departments. That's also why we want to salute the release of this one.
"Do you know how to taste… legumes?" is a beautiful book intended to surprise us with beans, peas, lentils and broad beans ...from aperitif to dessert! Indeed, there are four main families of pulses, or five if you prefer to distinguish split peas from chickpeas. It is therefore by starting from the fundamentals - the discovery of these five types of legumes - that the book begins. We discover their history, their culinary potential, their unsuspected nutritional qualities (source of protein and rich in fiber ), their taste assets... all of this explained and presented in a very educational way.
There are a wealth of recipes ranging from sandwiches (the famous Vendée “grilled mogettes”!) to soups, salads, and main courses, including sauces, terrines, pancakes, dumplings...desserts (chocolate fondant!) and other atypical dishes. Cooking tips and aromatic bases complete the book from a practical point of view quite judiciously.
In addition, the interest of pulses - too often underestimated - also lies in the fact that they are the pillars of sustainable agriculture and modern and economical food . For a long time certain people have been combining these legumes with cereals and vegetables, which provides them with a balanced diet, including protein, which is particularly important in countries with poor meat production:it is more logical that to copy the Western model in which people eat too much meat...
First of all, when we talk about cooking, we need to see the result, not only to make our mouths water, but also to compare the result to the model! Also, I salute the work of Kim Jonker , the photographer who largely contributed to making the book attractive with her "delicious" photos.
The four authors form a multidisciplinary team with two cooks, a dietitian-nutritionist and a doctor:
A preface by Florent Quellier is added. , historian, holder of a CNRS Chair in the History of Food in Modern Worlds (François-Rabelais University, Tours), and a contribution from Marie Marquis, professor of nutrition at the University of Montreal (Quebec), as well as the gastronomic touch of three great chefs:Régis Marcon, three-star chef, in Saint-Bonnet-le-Froid (43), Beena Paradin, chef and entrepreneur, originally from Kerala, India and Johanne Vigneau , chef in Quebec.
“Do you know how to taste… legumes?” - Presses de l'EHESP - August 2014 - Public price 22 €
