Beans and pulses, commonly referred to as ‘food legumes’, are an important group of crops for nutrition, health, crop rotation and soil sustainability. Among the 28 authors who have contributed to this book, 20 are from the United States and Canada, five are from Africa, and one each from Asia, Middle East and South America. The book is presented in three parts. In the first part, the breeding and production technologies for dry beans are very well presented. Three other papers in the first part have a lot of duplication. The book is heavy on value-added processing and quality, which is evident from eight papers in the second part. The value chain approach to the topics covered especially in the second part resulted in considerable redundancies. Extensive, detailed and current information on processing and quality have been presented. Considering the importance of pulses in the food, nutrition and health of people in Asia, only step-motherly treatment has been given to them. Nutrition and human health aspects are discussed throughout the book. And additional culinary aspects, nutrition and human health are covered in the third part of the book.

Although the title of the book is Dry Beans and Pulses Production, Processing and Nutrition, the coverage on dry beans’ (Phaseolus sp.) processing, nutrition, and health benefits is extensive. Out of 15 chapters there is only one chapter (Chapter 12 in the second part) devoted to six common pulses. In other chapters these pulses are given marginal treatment. Therefore, the book will be of interest largely to those who are interested in dry beans’ production, processing, nutrition and health aspects rather than pulses.