The eleventh, legume-centric volume of our Food Culture Library, gifted to Academicians during the Ecumenical Dinner, is now in bookshops too. This handsome tome, published by Bolis, is the fruit of invaluable efforts by the Regional Study Centres. It honours legumes: precious ingredients which lend flavour and consistency to soups, condiments, main courses and even desserts. The book offers 150 recipes chosen from among the most typical and delicious, without overlooking some revisitations by modern restaurateurs. Readers can savour the pleasure of delving into the variegated world of legumes in its many fascinating nuances.
17/10/2024