Chickpeas: Sweet and Savory Recipes from Hummus to Dessert

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Review ------ The chickpea is a legume of the family Fabaceae, subfamily Faboideae. Its are high in protein and is one of the earliest cultivated legumes whose 7,500-year-old remains have been found in the Middle East. Einat Mazor is a certified chef who studied at the Natural Gourmet Institute in New York City and currently works as a culinary consultant for restaurants and food companies. In "Chickpeas: Sweet and Savory Recipes from Hummus to Dessert" Chef Mazor has compiled a beautifully illustrated compendium of chickpea oriented recipes for dishes that are as palate pleasing as they are tious and appetite satisfying. The thoroughly 'kitchen cook friendly' recipes range from Hummus Guacamole; Phyllo Triangles Filled with Chickpeas & Cheese; Spicy Carrot & Chickpea Soup; Veggie Burger; and Grilled Polenta with Mushroom Ragout; to Baked Cauliflower Patties; Fish Burgers; Mediterranean Beef Stew; Rosemary & Pumpkin Seed Bread; and Pine Nut Cracker. While "Chickpeas: Sweet and Savory Recipes from Hummus to Dessert" is certain to be an enduringly popular addition to family and community library cookbook collections, it should be noted that it is also available in a Kindle format ($10.99). –The Midwest Book Review Read more ( javascript:void(0) ) About the Author ---------------- Chef Einat Mazor was born near the Mediterranean, where seasonal, fresh fish, fruits, and vegetables flourish. She forged a strong connection to food and cooking at an early age. This passion shaped her life and career. Although she went on to earn her BA in life science from Tel Aviv University, an MA in business, and worked for a time in the corporate world, she never gave up on her dream of owning a catering place of her own. That wish came true when she became a certified chef at the Natural Gourmet Institute in New York City. Now, she’s a culinary consultant for restaurants and food companies where she specializes in gluten- and dairy-free products. Read more ( javascript:void(0) ) Excerpt. © Reprinted by permission. All rights reserved. -------------------------------------------------------- ALL ABOUT CHICKPEAS The chickpea, that humble and tious round legume, has marvelously found its way into kitchens worldwide. Indeed, while chickpeas have been a ste in Mediterranean cuisine for generations, they were hardly known outside the region. If you wanted to make fresh hummus or bake with chickpea flour, you had to go to a specialty store to find your basic ingredients. Luckily, all that has changed. Chickpeas and chickpea flour are now widely available in most ordinary supermarkets, as well as online. And it’s about time. Chickpeas are a wonderful food with so many uses and textures. Whole chickpeas can be eaten as a snack, served in salads and soups, coarsely ground to make patties, or pureed into dips. Chickpea flour is a gluten-free flour that can be used to make tempura-style fried snacks, traditional Italian pizza, or delicious protein bars and muffins. There are so many possibilities for the chickpea, and I’m delighted to share many of them with you in this book. Read more ( javascript:void(0) )