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 |
À l'intérieur du livre
Page 189
... flavor that we taste is actually from the reaction of our sense of smell, which triggers the olfactory gland to stimulate chemical reactions in our brains that ... flavor. In all classic sauces and dressings, Balancing and Developing Flavors.
... flavor that we taste is actually from the reaction of our sense of smell, which triggers the olfactory gland to stimulate chemical reactions in our brains that ... flavor. In all classic sauces and dressings, Balancing and Developing Flavors.
Page 190
... flavor brilliantly. Oils have a muted undertone of flavor, unlike bolder elements of flavor. They can be nutty, fruity, woody, or mild. Mixing and matching oils is a creative way to subtly mold the flavor of a dish or dressing. Although ...
... flavor brilliantly. Oils have a muted undertone of flavor, unlike bolder elements of flavor. They can be nutty, fruity, woody, or mild. Mixing and matching oils is a creative way to subtly mold the flavor of a dish or dressing. Although ...
Page 191
... flavor as realized by the tongue is not limited to hot, fiery spices. Spices are the seductive winds of flavor. Sought after from the dawn of adventure, spices awaken the spirit of food and arouse the senses. Spices can be used as a ...
... flavor as realized by the tongue is not limited to hot, fiery spices. Spices are the seductive winds of flavor. Sought after from the dawn of adventure, spices awaken the spirit of food and arouse the senses. Spices can be used as a ...
Page 192
... 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 that are cut well take ...
... 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 that are cut well take ...
Page 193
... 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 of the cut for the best results. A cucumber or ...
... 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 of the cut for the best results. A cucumber or ...
Table des matières
| ix | |
| 187 | |
| 189 | |
| 192 | |
Juicing | 204 |
Amplified Nutrition in a Simplified Form | 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