legumes

One of six titles in Corinne T. Netzer's new The Complete Book of Food Counts Cookbook Series, 100 Low Fat Vegetable and Legume Recipes takes its inspiration from Corinne Netzer's biggest bestseller, The Complete Book of Food Counts, by featuring healthy and delicious recipes complete with full nutritional breakdowns on calories, fat, sodium, cholesterol, protein, and carbohydrates. This book is wonderful because it provides recipes for soups, salads, and main courses.

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The Amazing Legume: Cooking With Lentils, Dry Beans & Dry Peas by Alice Jenner Paperback (1999)	Linking Research and Marketing Opportunities for Pulses in the 21st Century (Current Plant Science and Biotechnology in Agriculture, 34.) by R. Knight, International Food Legume Research Conference 1997 Hardcover (2000)
The thrust of this recipe book is to introduce the reader to some new and innovative recipes that sacrifice neither flavor nor appearance. The more than 115 dishes are supplemented by cooking tips, a brief commentary on fiber, nutrients, and dietary recommendations.	The cool season food legumes are important in the nutrition of populations and livestock in many countries and play a valuable role in agricultural rotations improving the yields of other succeeding crops. These papers from the Third International Food Legume Conference review the most recent research on these legumes and links to utilisation and marketing.