Styriabooks Legumes

The staple legume, fresh and exciting, interpreted!

This item is no longer being offered by the manufacturer
  • The all-rounder
  • Varied recipes
  • In German


They have long since made their way into the fine cuisine, the tasty all-rounders: legumes are vitamin and mineral-rich power and protein donors, wholesome and healthy.

There are a myriad of variants that provide a varied menu with surprisingly new taste sensations. Achim Schwekendiek interprets the basic food legume as new and exciting. It offers delicious recipes for every taste and occasion: brown bean salad with cinnamon, lemon and veal, soybean tofu with tomato-caper vinaigrette and herbal salad, salmon tartare with mung bean vinaigrette and Jaipur curry, pork shoulder beans, creamed Borlotti beans with Parmesan cheese and basil, monkfish with cocoa beans, salami and red pepper, yellow peas with Ras el Hanout and pepper salmon are just a few examples of his rich repertoire. Legumes can be stored well, are also inexpensive and infinitely to vary and combine.

This cookbook is, therefore, part of every kitchen and will provide lasting enthusiasm.

More information

The author:

Achim Schwekendiek has been kitchen director since 2004 at the Schlosshotel Münchhausen near Hameln. He is one of the established German chefs and published in the Edition Styria the award-winning bestseller: "Lentils. The cookbook "and in the same series" cabbage and turnips "as well as" potatoes ".

Edition Styria

ISBN: 978-3-99011-062-1

Format: 17.5 x 27.0 cm

Pages: 160

Binding: Franz. Paperback

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