Yes and traditional Breton buckwheat pancake everyone knows, but considering the virtues of buckwheat (set out and explained in the first part of the book), we rediscover classics (tabbouleh, crumble cake, shortbread, sweet and savory pies , waffles, risotto and so on) adapted tastefully around the buckwheat.
The big plus? We know why we cook buckwheat, how you learn the cooking in all its forms, it draws in the menu suggestions to balance his daily (in addition to taking care of his health). In short this book has really any good and did not leave us only cook without knowing why and how!
