Living Cuisine: The Art and Spirit of Raw Foods

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Penguin, 5 janv. 2004 - 512 pages
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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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LibraryThing Review

Avis d'utilisateur  - carterchristian1 - LibraryThing

I am a big believer in eating finger food, the less preparation the better, microwave, versus stove. This fits the bill. The histores of the foods is especially good. Consulter l'avis complet

Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)

Avis d'utilisateur  - Not Available - Book Verdict

This extensive volume provides a compendium of information on the chic raw foods movement. Underkoffler, a Maui-based restaurateur and workshop facilitator, devotes several hundred pages to ... Consulter l'avis complet

Table des matières

Acknowledgments
ix
Part Three Raw Foods Preparation Techniques
187
Balancing and Developing Flavors
189
Chopping and Cutting Techniques
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
Droits d'auteur

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À propos de l'auteur (2004)

Renée Loux Underkoffler is a raw-foods chef and former co-owner of the Raw Experience restaurant in Maui. She facilitates health retreats and workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle.

Informations bibliographiques