Cookbook précieu legumes for two reasons.

The book has many recipes, very affordable, and varied as from the 4 corners of the globe. (The cakes to soups, via the more conventional preparations in sauces).

It takes the game to read each point "culture and history" for pulses, it is rather amusing to see how changing the perception of a legume over the centuries, such as chickpea for example! The author also recalls the expression lots from these legumes. (This shows that the intrinsic problems of digestion of legumes does not date back to yesterday ...!)

Cooking times are detailed, and cooking methods also, and those for each legume.

Note though that in the book, the author does well to mention the small "kitchen literature" about legumes, which makes this all the more valuable work.