This book by Anja Völkel delves into the world of buckwheat, an ancient grain known for its nutritional benefits and gluten-free properties. It offers a comprehensive guide on cooking and baking with buckwheat, emphasizing vegetarian recipes. The book provides insights into the history, cultivation, and quality of buckwheat, as well as its use as a medicinal plant. It is illustrated by Kirsten Maria Peter and includes various sections on different types of dishes, from breakfast options to desserts, all designed to cater to those seeking gluten-free and healthy eating alternatives. The book is intended for health-conscious readers and those interested in expanding their culinary repertoire with gluten-free ingredients. |