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Sarrasin (Buckwheat, the gluten-free alternative) | Cooking Books

Sarrasin (Buckwheat, the gluten-free alternative) | Cooking Books

Sarrasin (Buckwheat, the gluten-free alternative) | Cooking Books

Title details

In France, buckwheat is most of the time synonym of galettes and crêpes. But this strange little seed has much more to offer, above all concerning raw food and gluten free recipes!
• How to use buckwheat?
Raw, soufflé, roasted,sprouted... Seeds, milk, flake or flour of buckwheat brings a lot of original ideas and flavors in he kitchen!
• In the book
30 recipes of salty or sweet way to cook buckwheat :
- raw food : basil-almond tartalets, porridge, iced-cream...
- cakes and bread : scones, onion muffins, madeleines,
- other hot dishes, like vegetarian meatballs and soups...
by Clémence Catz

Photography María Ángeles Torres

16 x 22 cm | 30 color photographs | 72 pages| 10 000 words

 

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