Posted November 10, 2022, 6:03 amUpdated November 10, 2022, 9:28 am
Manon Fleury, young chef and columnist of the program “On va Goter” at France Inter, has made no secret of her passion for cereal, which she ignites in the kitchen. Failing to be able to appreciate its plant-based cuisine Perch Menilmontant For a few more weeks, we can find his talent and his commitment in his latest book, Serial (flamarion) where, in 74 recipes, from breakfast to dessert, he places the latter in the middle of the plate. A good way to (re)discover the many possibilities offered by cereals, from the most classic (wheat, oats, maize, barley, rice, rye) to the less common ones such as millet, freekeh (smoked green wheat), teff, buckwheat, small Spell… Each of the thirteen cereals screened has a short “bio” that specifically highlights its health benefits: fiber, vitamins, trace elements…
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