Organised by colour, On the Pulse offers a vibrant selection of classic and contemporary dishes using everything from chickpeas, puy lentils and peas to more unusual pulses such as adzuki, soya and edamame beans. Georgina shows you how to embrace this often-overlooked, rich and nutrient-dense legumes, guiding you through the varieties, their health benefits, and how best to use them so that you can cook with confidence. With recipes such as Green Falafel with Harissa Yogurt, Vietnamese Meatballs with Edamame Beans, Broad Bean Pappardelle with Pancetta, and Chocolate, Bean and Almond Cake, this is an inspirational collection that cannot fail to get you excited about cooking with pulses.
About the Author
Georgina Fuggle is a young chef and culinary stylist who studied at the Leiths Cookery School and has worked for Green && Black. She currently runs various pop-up restaurants under the name Hart && Fuggle with her friend Alice Hart.
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