Baking with Buckwheat
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| Language of origin | |
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| Rights Sold | |
| Infos : | Cardboard binding |
• From cakes and tarts to wafers, cookies, breads, crepes, and quiches
• 70 delicious, gluten free recipes
• The first baking book based exclusively on buckwheat recipes
Buckwheat is not a crop but belongs to the family of knotweeds. One hundred years ago it ranked among the most important food items in many regions of Europe. Due to our altered, more conscious approach to healthy alimentation it currently experiences a genuine renaissance. Buckwheat is gluten free and helps stabilizing the equilibrium of acids and bases, moreover it has a positive impact on the glycemic index and produces balancing effects with high blood pressure, diabetes and obesity. Subtle and nutty, it bestows upon pastries a unique and unmistakable flavour. This is the first cookbook on the subject written in German, presenting plenty of recipes based exclusively on buckwheat. As buckwheat requires an entirely different method of preparation, the author has rethought each recipe from scratch.
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