Lovers of peas, pinto beans, lentils and their leguminous cousins can now boost their appetites and cooking skills thanks to a colorful new book featuring recipes from international top chefs passionate about one of the world’s most versatile super foods: pulses.

Launched today by FAO, “Pulses, nutritious seeds for a sustainable future” takes readers on a 190-page journey through kitchens and cultures across the world, delving into cooking pots and local histories to explore the indigenous roots, contemporary benefits and timeless flavors of dried bean cuisine.

In addition to providing an overview of pulses and the ways they benefit nutrition, health, biodiversity and food security, the book explains step-by-step what to look for when buying them, how to grow them at home, and how to cook them. It follows ten internationally acclaimed chefs on their daily trip to the market and joins them back to their kitchens as they prepare three easy, pulse-based dishes and share their best kept cooking secrets.

GFAR is a supporter of the 2016 International Year of Pulses. For the full story and more information on IYP 2016, visit the FAO website. 

This video was originally published by FAO on YouTube on May 26, 2016.