Presents information on the history, production, and uses of several popular members of the legume family: peanuts, lentils, peas, and beans, particularly soybeans. Includes recipes.
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Editorial Reviews
From Library Journal
Grade 4-7-Another fine book in this series. Following an introduction that offers general botanical information, four chapters cover peanuts and beans (especially soybeans) at length, and lentils and peas to a lesser extent. Hughes tells their history and provides agricultural and botanical information for each plant. Chapters are illustrated with clear color and black-and-white photographs, reproductions, and drawings. Various cooking methods around the world are discussed and one recipe for each legume is provided. The tone is lively and the information is scientifically correct and thorough. Engaging sidebars, clever quotes, and a varied layout add to the appeal. A rich presentation about these common but important foods.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1999 Reed Business Information, Inc.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1999 Reed Business Information, Inc.
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