Kochen mit regionalem Urgetreide

Julia Reimann shares her wealth of knowledge of regional ancient grain varieties, like emmer, einkorn wheat, spelt, chiemut and others and describes all the special features of these valuable bundles of energy in detailed profiles. Conjure up more than 70 vegarian recipe creations from her regional ancient grains menu, from nutty buckwheat spread, chiemut salad and spelt risotto to einkorn wheat crêpe with berry quark.