Living Cuisine: The Art of Spirit of Raw FoodsPenguin, 5 janv. 2004 - 512 pages Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living |
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Page 190
... delicate and sensitive compound that should be treated with respect. Be mindful to buy a top-quality oil and store it properly. Don't skimp on the goodstuff; you are worth every ounce. Salt Salt is an essential compound for life and ...
... delicate and sensitive compound that should be treated with respect. Be mindful to buy a top-quality oil and store it properly. Don't skimp on the goodstuff; you are worth every ounce. Salt Salt is an essential compound for life and ...
Page 191
... delicate flavor than spices. With fresh herbs, it is generally the more, the merrier. However, starting with a mellow flavor leaves room for adding additional spices or herbs for a dynamic, well-seasoned flavor. Sweetness Ah, the sweet ...
... delicate flavor than spices. With fresh herbs, it is generally the more, the merrier. However, starting with a mellow flavor leaves room for adding additional spices or herbs for a dynamic, well-seasoned flavor. Sweetness Ah, the sweet ...
Page 194
... delicate matchstick-sized pieces. Julienne vegetables like carrots and cucumbers are great for sushi rolls and add beautiful shapes, color, and texture to salads and marinated dishes. They also release and absorb flavor. Matchsticks can ...
... delicate matchstick-sized pieces. Julienne vegetables like carrots and cucumbers are great for sushi rolls and add beautiful shapes, color, and texture to salads and marinated dishes. They also release and absorb flavor. Matchsticks can ...
Page 195
... delicate ribbons with a great piece of equipment called the Saladacco (see Chapter 12). A piece of a firm vegetable, such as a carrot, beet, or winter squash, is rotated on a sharp-toothed blade to cut fine pasta-sized strips for ...
... delicate ribbons with a great piece of equipment called the Saladacco (see Chapter 12). A piece of a firm vegetable, such as a carrot, beet, or winter squash, is rotated on a sharp-toothed blade to cut fine pasta-sized strips for ...
Page 196
... delicate skin generally does not need to be peeled for fine flavor. Shredding Ginger Fresh ginger can be easily shredded using a grater (watch your fingers) to breakup the fiber for good flavor. Finely shredded ginger releases its ...
... delicate skin generally does not need to be peeled for fine flavor. Shredding Ginger Fresh ginger can be easily shredded using a grater (watch your fingers) to breakup the fiber for good flavor. Finely shredded ginger releases its ...
Table des matières
ix | |
187 | |
189 | |
192 | |
204 | |
209 | |
Culturing and Fermenting | 232 |
Dehydrated and SunFired Food from a LowTemperature Bakery 24 2 | 242 |
Classic and New Entrées | 356 |
Burgers and Patties | 390 |
Cakes and Frostings | 400 |
Pies Tortes and Crusts | 414 |
Cookies and Biscotti | 430 |
Parfaits Custards and Frozen Treats | 440 |
Crackers Crisps and Flat Breads | 447 |
Dehydrated Extras | 463 |
Blanching and Steaming | 250 |
Garnishing and Presentation | 254 |
Part Four The Recipes | 259 |
Beverages | 261 |
Soups | 273 |
Salads and Salad Dressings | 287 |
Great Beginnings | 302 |
New Sushi 3 24 | 339 |
Vegetable Sides and Accompaniments | 346 |
Fresh Produce | 47 |
Algae and Seaweed | 101 |
References 477 | 104 |
Legumes and Beans | 108 |
Nuts and Seeds 1 21 | 121 |
Herbs Edible Flowers and Spices | 128 |
Sundries | 153 |
The Prime Raw Foods Kitchen Equipment and Tools 174 | 174 |
Autres éditions - Tout afficher
Living Cuisine: The Art and Spirit of Raw Foods Renee Loux Underkoffler Aucun aperçu disponible - 2004 |
Expressions et termes fréquents
almonds apple cider vinegar avocado black pepper blend blender carrot cashews cilantro cinnamon clove clove garlic coriander cream crunchy crust cucumber cup chopped cups fresh water cups freshwater Dehydrate at 108°F dehydrator delicate digestion dish Drain and rinse dried enzymes extra-virgin olive oil finely chopped flavor flaxseeds flesh food processor fruit garlic garnish ginger grains green onions herbs honey or maple juicer lemon zest M A kes macadamia nuts maple syrup marinated minced minutes miso mushrooms nonsticksheets nutrients nutritional yeast orange oregano organic extra-virgin olive overnight about 6–12 parsley peeled Pinch sun-dried sea pine nuts protein refrigerator roll salad sauce savory sesame seeds skin slices smooth soak water soft dates spices sugar sun-dried sea salt sun-dried tomatoes sweet tablespoon non-alcohol vanilla tablespoons tablespoons nama shoyu tablespoons organic extra-virgin tablespoons raw honey tahini teaspoon sun-dried sea teaspoons temperature texture umeboshi umeboshi plum variety vegetables vitamins walnuts zucchini