The Amazing Legume: Cooking with Lentils, Dry Beans and Dry Peas 6th ed

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.

The 125 recipes in this spiral-bound book—most concerning
lentils—just touch the surface of the capabilities of beans and peas.
There are nutritional data and histories of legumes. The soups are
mainly split peas and lentils, while the desserts are mostly lentils.
The rest of the book covers main and side dishes, salads, lentil
sprouts, breads, and party foods. The index in this former
Book-of-the-Month-Club alternate selection is by course only. Curiously,
although the book is called a sixth edition, it bears the original
(1984) copyright notice and CCIP data, which suggests either sloppiness
and/or negligence or the fact that there’s nothing new here—perhaps
both.