The new book DISCOVER THE TASTE OF PULSES
The new book contains many
recipes for pulses and cooking advice on how to treat beans, lentils and
chickpeas in our kitchen. The book is not limited only on these three pulses
but also contains recipes for other pulses as well. Many recipes for main
dishes, soups and salads are waiting for you. The book is
published in AMAZON. This is the second
book in line for pulses by the same author who is a well-known actor in the
field of pulses and food.
Six different types of lentils, black,
yellow, red, brown small and large size, green
Gigantes beans, chickpeas, adzuki beans, anasazi beans, Lathyrous peas,broad beans
Georgios
Malliaris is a food and gastronomy researcher who has developed many studies on
food and its properties. He experimented largely on the use of pulses in food
preparation, their characteristics, origin and properties. As a chemist
he accommodates himself comfortably in molecular gastronomy, food use and trade and experimental cooking.
He is currently developing models on the gastronomic profile of countries and consumers as well as the gastronomic future of the world.
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