In the first part of the book, Valérie Orsoni explains why we can use buckwheat: given cholesterol, if you are gluten intolerant, if we are diabetic, if you want to slim down, if we want to promote good transit, etc. (there are 25 good reasons dadopter buckwheat). Valerie Orsoni also explains with what foods we can associate buckwheat depending on our needs and gives some recipes from the book references enabling us draw revenue.
In the second part, Valérie Orsoni explains how to use various forms of buckwheat (grain, kasha, flaked, flour, etc). Basically, these are the basics for cooking different forms of buckwheat In the third part, it gives us 15 gourmet menu ideas and balanced around the buckwheat.
In the fourth and final part, Valerie Orsoni gives us 101 recipes buckwheat in alphabetical order in each of the different categories of dishes. I already tried a few recipes: the LeBootCamp cake, porridge, the pastry, crumpets, waffles, the sobasha and stuffed eggplant kasha. The recipes are easy to follow, healthy and tasty.
I can not wait to try other recipes from the book!
