Baking with Buckwheat



Modesta Bersin

AT Verlag

Language of origin

Rights Sold

Infos :

Cardboard binding
120 pages
89 colour photos

• 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.

Modesta Bersin

Modesta Bersin has worked as nutritional and diet consultant for 25 years. Training in prevention and naturopathy. For many years she has been dedicated to growing and using silver buckwheat, and eventually also started to develop recipes. She delivers courses and lectures on the topics of nutrition and health enhancement.
Agence Schweiger

Agence Schweiger