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Chickpea the cow lives in an overcrowded barn on a large farm. She watches as her friends and family are taken away to an uncertain fate. One day, the farmer leads Chickpea and all the rest of the cows outdoors to a scary-looking truck, and Chickpea knows she shouldn't go. Making a split-second decision, she leaps the fence and escapes into the woods. For the first time ever, Chickpea discovers the world outside the farm and, thanks to some delicious vegan pie, makes new friends who welcome her with loving hearts. Chickpea's story is inspired by many real-life cases of runaway cows.

The chickpea is an ancient crop that is still important in both developed and developing nations. This authoritative account by international experts covers all aspects of chickpea breeding and management, and the integrated pest management and biotechnology applications that are important to its improvement. With topics covered including origin and taxonomy, ecology, distribution and genetics, this book combines the many and varied research issues impacting on production and utilization of the chickpea crop on its journey from paddock to plate.

It's official: chickpeas are the new kale! So, if you’re hungry for some hummus, fancy a little falafel, or are eager to craft the perfect chickpea curry, this recipe book is filled to the brim with delicious and inventive ways to incorporate the humble chickpea into your everyday cooking. Chickpeas are packed with protein, full of fiber and, with a low GI, they are great for slow-release energy to combat that post-lunch slump. They perfectly complement an array of other healthy superfoods including quinoa, avocado and sweet potato. They are also a delicious gluten-free alternative for mouth-watering bakes. Spicy or mild, baked or grilled, veggie, vegan or meaty, there’s something for everyone in this book. From Tomato and Feta Falafel Burgers and Smashed Chickpea Quesadillas to Chilli Chickpea Fritters, Caribbean Sweet Potato Chickpea Curry, and even a mouth-watering Chocolate and Chickpea Squidgy Fudge Cake. Includes dual measures.

It's official: chickpeas are the new kale! So, if you’re hungry for some hummus, fancy a little falafel, or are eager to craft the perfect chickpea curry, this recipe book is filled to the brim with delicious and inventive ways to incorporate the humble chickpea into your everyday cooking. Chickpeas are packed with protein, full of fiber and, with a low GI, they are great for slow-release energy to combat that post-lunch slump. They perfectly complement an array of other healthy superfoods including quinoa, avocado and sweet potato. They are also a delicious gluten-free alternative for mouth-watering bakes. Spicy or mild, baked or grilled, veggie, vegan or meaty, there’s something for everyone in this book. From Tomato and Feta Falafel Burgers and Smashed Chickpea Quesadillas to Chilli Chickpea Fritters, Caribbean Sweet Potato Chickpea Curry, and even a mouth-watering Chocolate and Chickpea Squidgy Fudge Cake. Includes dual measures.

Meet the New Must-Have-It Pantry Staple: Chickpea Flour Why make chickpea flour your new go-to? Because everyone—gluten-free or not—will find a reason to love it. This versatile alternative to wheat flour shines in savory and sweet dishes alike. It’s been used for centuries around the world, and is famous in Nice, France, where the flatbread socca is enjoyed with a chilled glass of rosé. In this gorgeously photographed cookbook, Lindsey S. Love takes inspiration from her favorite seasonal ingredients, global flavors, and much-loved family recipes to create vibrant gluten-free, dairy-free, and vegetarian dishes where chickpea flour is the star. Gluten-free diners especially will be amazed by the variety—nothing’s off the table anymore, and taste is never sacrificed. Plus, many recipes are vegan—taking advantage of chickpea flour as a base for vegan sauces and a soy-free alternative to tofu. Lindsey’s inventive recipes meld sophisticated and subtle flavors—and beg to be shared with friends and family at any time of the year!   Toast It, Sift It, Simmer It . . . Chickpea Flour Does It All: Thickens and flavors hearty dishes like Sunchoke and Leek SoupGives any dish a protein boost, even Vanilla Bean Lavender CupcakesAdds creamy texture to dairy-free dishes, such as Loaded Sweet Potatoes with Chickpea Sour CreamAnd brings back family favorites—now gluten-free—like pizza (Chickpea Pizza with Asparagus and Pea Shoot Tangle) and pancakes (Sautéed Pear and Sage Pancakes with Almonds)!

The chickpea is an ancient crop that is still important in both developed and developing nations. This authoritative account by international experts covers all aspects of chickpea breeding and management, and the integrated pest management and biotechnology applications that are important to its improvement. With topics covered including origin and taxonomy, ecology, distribution and genetics, this book combines the many and varied research issues impacting on production and utilization of the chickpea crop on its journey from paddock to plate.

1st edition. 100 pages. 9.00x6.00x0.25 inches. In Stock. This item is printed on demand.

Hummus by any name—chickpea, garbanzo bean, ceci bean, or even (in India) bengal gram—is delicious! Recipes from all over the world are collected here for 65 imaginative hummus and other chickpea dishes. They all start with the simple act of transforming dry chickpeas into any of 10 delicious hummus preparations, including Creamy and Smooth Hummus, Hummus with Fresh Herbs, Masbacha (warm, soft, whole chickpeas), and Roasted Garlic Hummus. From these basics (displayed in fine-dining photos) come 12 salads, 11 soups, 10 specialties (like falafel), and 19 entrées featuring chickpeas, ranging from stand-alone dishes like Cassoulet (Peasant Stew), Curried Chickpeas, and Couscous (a main course pasta) to feasts of Lamb Stew, Baked Chicken, Beef Casserole, and Sea Bass.

168 pages. 9.00x7.25x0.75 inches. In Stock.

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.

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.

Beans are among the healthiest, most delicious foods on earth—and The Better Bean Cookbook is the essential modern guide to preparing them. This stunning volume features an illustrated guide to all dried beans, chickpeas, and lentils, along with advice on buying and cooking them to achieve the utmost flavor and nutrition. Vegetarians and carnivores alike will enjoy the enticing dishes, from fritters and soups to mains.  Recipes include: Indian Stuffed Pancakes * Californian Black Bean Burger * Green Pea and Mint Soup * Pan-seared Scallops with Chorizo and Pea Purée * Iberian Lentil Salad * Sprouting Bean and Quinoa Salad * Steamed Edamame and Broccoli with Ginger Dressing * Refritos (Refried Beans) * Pasta with Chickpeas and Lemon * Seven Vegetable Tagine * Moroccan Chickpeas and Meatballs * Cassoulet * and more!

"Not to be missed...a gem. This is real Old World cooking...devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston GlobeRanging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful—the result of over five centuries of culinary tradition.Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup), or top off a meal with a mouthwatering Pistachio Seomina Cake,The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!"A wonderfully varied selection...Ozcan's versions of the famous dishes ezogelin corbasi (a red lentil soup) and 'shepherd's salad' are the most richly and complexly flavored I've eaten."—Gourmet

Rear cover notes: "Take a gastronomic journey to ancient cultures where peas, lentils, and chickpeas have been enjoyed for thousands of years. The Pea & Lentil Cookbook offers an exhilarating collection of more than 150 versatile, full-flavored recipes from around the world. Its 240 pages are filled with: beautiful color photography; easy basic cooking instructions for peas, lentils, and chickpeas; nutrition and health facts; descriptions of pea and lentil varieties and their special qualities; and much more. Make the one-of-a-kind Pea & Lentil Cookbook part of your collection, and start experiencing the delicious, natural goodness of USA dry peas, lentils and chickpeas."

From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility. Here you will find: - Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts- Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources-·124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork.

Here are more than 100 recipes that will bring beautiful flower-filled dishes to your kitchen table! This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice. Alongside every recipe are tips and tricks for finding, cleaning, and preparing edible blossoms. You’ll also learn how to infuse vinegars, vodkas, sugars, frostings, jellies and jams, ice creams, and more with the color and flavor of your favorite flowers. Fresh from the farmers’ market or plucked from your very own garden, a world of delectable flowers awaits!

'It is helpful for a woman in difficult labour to be bathed in water whcih has been cooked in mallow, chickpeas and barley.' Trotula, Diseases of Women, Italy 11th century '[She] was a lover of the study of medicine and the practise of Alchemy. She prepared excellent medicines that did good to many.' Diary of Anne Clifford, England 17th century Until the 20th century Western people rarely saw a doctor: medical care from birth to death was provided by women in the community. Women as Healers looks at the important and varied role women have played in medicine - as healers, midwives, doctors, nurses and campaigners - from ancient times to the present day. The author also discusses women's struggle to become accepted on the same terms as men in the medical profession. Through a remarkable range of source material, some previously unpublished, the author unearths this hidden and neglected history.

This bestselling cookbook and curio is the definitive collection of Pueblo Indian cooking. It's all here―from savory Chickpea Soup to sweet Piñon Nut Cake dripping with honey.

In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney; Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal; and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis.

Fresh and delicious recipes to help you harness the superfood nutrition of legumes, and prove that beans are anything but boring.In this bright and bold new cookbook, beans and pulses are the star of the show. From chickpeas to green beans, here are more than 90 recipes to show how these nutrient-packed superfoods make delicious center-of-the-plate meals.      These health-bringing recipes are a mix of fresh vegetarian, meat and fish-based dishes for every meal and occassion. All of them use beans and pulses in new and inspiring ways--from Pulled Pork Black Bean Sliders, to Pea, Avocado, Walnut and Herb Couscous; Pumpkin, Bean and Coconut soup, to Masala Beef and Red Kidney Bean Curr; Duck Breast with Pancetta, to Piri Piri Chicken with Smashed Chickpeas; Peanut Carob Button Cookies, to Double Choc Bean Brownies, or Mandarin, Pistachio and Chickpea Cake.      The easy-to-follow recipes are complemented by stunning photography, showing the vibrancy and color of every dish. Superlegumes is also packed with cooking tips, serving suggestions and nutritional information for each and every legume. From breakfast through to after-dinner treats, Superlegumes serves up delicious ways to incorporate these superfoods into your diet. Who said beans are boring?