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 192
... textures that bring out flavor and season a dish with shape and color. The bouquet of balanced flavor in a sumptuous dish is awakened by aroma and texture. A variety of texture hosts a party in your mouth. Vegetables, herbs, and fruits ...
... textures that bring out flavor and season a dish with shape and color. The bouquet of balanced flavor in a sumptuous dish is awakened by aroma and texture. A variety of texture hosts a party in your mouth. Vegetables, herbs, and fruits ...
Page 193
... texture that mixes well and releases and absorbs flavor. Slicing Slicing is a broad term for cutting vegetables into various shapes, such as discs, strips, or wedges. Recipes that call for “sliced” vegetables usually explain the nature ...
... texture that mixes well and releases and absorbs flavor. Slicing Slicing is a broad term for cutting vegetables into various shapes, such as discs, strips, or wedges. Recipes that call for “sliced” vegetables usually explain the nature ...
Page 194
... texture to salads and marinated dishes. They also release and absorb flavor. Matchsticks can also be cut with a mandoline (see Chapter 12). Shredding Shredded vegetables add great flavor to any dish and provide juicy, delicate texture ...
... texture to salads and marinated dishes. They also release and absorb flavor. Matchsticks can also be cut with a mandoline (see Chapter 12). Shredding Shredded vegetables add great flavor to any dish and provide juicy, delicate texture ...
Page 196
... mild than yellow or white onions. Green onions are excellent raw and add a nice touch of color and texture to many dishes. Dicing Onions To dice onions by hand, first cut the 196 Living Cuisine: Raw Foods Preparation Techniques.
... mild than yellow or white onions. Green onions are excellent raw and add a nice touch of color and texture to many dishes. Dicing Onions To dice onions by hand, first cut the 196 Living Cuisine: Raw Foods Preparation Techniques.
Page 197
... texture. Fresh herbs should be thoroughly dried before chopping. Remove all large stems for best results. It is not necessary to bother with small delicate stems, as they can be finely chopped without detection. Using the chiffonade ...
... texture. Fresh herbs should be thoroughly dried before chopping. Remove all large stems for best results. It is not necessary to bother with small delicate stems, as they can be finely chopped without detection. Using the chiffonade ...
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