Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink ‘Fagiolo di Lamon’ of Italy to the black and white ‘Bosnian Pole’ bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use.
Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.
"This great new book should ensure that the humble dried bean finally gets the boost it deserves to make it a must-grow veg on every UK allotment. Packed with amazing facts on the long history of the crop, it also offers all the advice you’ll ever need to help you sow, grow, harvest, store and cook it. A fascinating book – I guarantee having read it you’ll want to add this neglected superfood to your annual list of sowing essentials."
Steve Ott, editor of Kitchen Garden Magazine
|Size||210 x 148mm|