25,70 €
Versandkostenfrei per Post / DHL
auf Lager, Lieferzeit 1-2 Werktage
Learn how to create your very own capsule kitchen. A pot of beans or grains can be like your favourite pair of jeans and form the basis of your meals throughout the week, to be dressed up or kept simple. These quiet cupboard superstars are transformed into dressed up show-stoppers or reliable, warming bowls of comfort for all the family.
In your capsule kitchen just one pot gives you myriad meal options that are good for your health, and for the planet. Jenny Chandler shows you how to make pulses and grains the basis for hundreds of suppers, lunches, snacks, sides dishes, prep and batch meals, and even desserts.
One of the great advantages of legumes and cereal grains, aside from being a great source of protein and fibre, is their versatility, so there's certainly no chance of monotony. Just consider a chickpea: crispy snack, hummus, creamy soup, spicy chana chaat, smoky Spanish stew, or even a nutritious addition to your morning smoothie. The Capsule Kitchen covers chickpeas, lentils, dal, black beans, cannellini, borlotti, flageolet and haricots, carlin peas, whole grains, polenta, rice and quinoa.
Including:
Tips for cooking, storing and freezing pulses and whole grains.
Over 100 recipes to take your basic ingredients around the world - with plenty of flexibility and swap-in options to suit.
Free-wheeling formulas for putting together your own brilliantly balanced plates.
The Capsule Kitchen gives you recipes that can be easily adapted for seasonality and availability, helpfully illustrated with bold, graphic depictions.
Recipes include: Chickpea chaat salad with rhubarb; black bean brownies; cheesy rice frittata; quinoa and coconut porridge with star anise-poached plums; zaalouk and rice stuffed aubergines and roast tomato and white bean gratin.
Hugely versatile, great for your health (and for your wallet) this is the book to revolutionise your approach to pulses and the way you cook - giving you the skills and confidence to use these beans and grains as the starting point for your meals throughout the week.
Learn how to create your very own capsule kitchen. A pot of beans or grains can be like your favourite pair of jeans and form the basis of your meals throughout the week, to be dressed up or kept simple. These quiet cupboard superstars are transformed into dressed up show-stoppers or reliable, warming bowls of comfort for all the family.
In your capsule kitchen just one pot gives you myriad meal options that are good for your health, and for the planet. Jenny Chandler shows you how to make pulses and grains the basis for hundreds of suppers, lunches, snacks, sides dishes, prep and batch meals, and even desserts.
One of the great advantages of legumes and cereal grains, aside from being a great source of protein and fibre, is their versatility, so there's certainly no chance of monotony. Just consider a chickpea: crispy snack, hummus, creamy soup, spicy chana chaat, smoky Spanish stew, or even a nutritious addition to your morning smoothie. The Capsule Kitchen covers chickpeas, lentils, dal, black beans, cannellini, borlotti, flageolet and haricots, carlin peas, whole grains, polenta, rice and quinoa.
Including:
Tips for cooking, storing and freezing pulses and whole grains.
Over 100 recipes to take your basic ingredients around the world - with plenty of flexibility and swap-in options to suit.
Free-wheeling formulas for putting together your own brilliantly balanced plates.
The Capsule Kitchen gives you recipes that can be easily adapted for seasonality and availability, helpfully illustrated with bold, graphic depictions.
Recipes include: Chickpea chaat salad with rhubarb; black bean brownies; cheesy rice frittata; quinoa and coconut porridge with star anise-poached plums; zaalouk and rice stuffed aubergines and roast tomato and white bean gratin.
Hugely versatile, great for your health (and for your wallet) this is the book to revolutionise your approach to pulses and the way you cook - giving you the skills and confidence to use these beans and grains as the starting point for your meals throughout the week.
Jenny Chandler is a cookery teacher and food writer based in Bristol. She trained at Leith's School of Food and Wine where, after a decade of cheffing on sailboats and distant shores, she now works as a visiting lecturer. Jenny also teaches both adults and children at a number of other venues including Borough Market, The Bertinet Kitchen and various primary school classrooms.
In 2016 Jenny was nominated The United Nations FAO European Ambassador for the International Year of Pulses, and she continues working to promote plant-focused diets with their undeniable environmental and health benefits. She leads the Forward Food Campaign workshops for The Humane Society International UK, working with catering industry chefs to create more sustainable menus, putting more plants on plates.
Jenny has previously published five cookbooks with Pavilion, including Pulse and Cool Kids Cook.
| Erscheinungsjahr: | 2026 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | 256 S. |
| ISBN-13: | 9780008725525 |
| ISBN-10: | 0008725527 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Chandler, Jenny |
| Hersteller: | HarperCollins Publishers |
| Verantwortliche Person für die EU: | Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, D-22083 Hamburg, gpsr@petersen-buchimport.com |
| Maße: | 252 x 197 x 25 mm |
| Von/Mit: | Jenny Chandler |
| Erscheinungsdatum: | 27.08.2026 |
| Gewicht: | 0,948 kg |
Ähnliche Produkte
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 4-7 Werktage
Lieferzeit 4-7 Werktage