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Legumes (cooking)

Last Updated: June 01, 2009

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(lay-gyooms) (1) French for “vegetables”; (2) a large group of vegetables with double-seamed seed pods; depending upon the variety, the seeds, pod and seeds together, or the dried seeds are eaten

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

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