Living Cuisine: The Art and Spirit of Raw Foods

Couverture
Penguin, 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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Table des matières

Acknowledgments
ix
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
242
Pies Tortes and Crusts
414
Cookies and Biscotti
430
Parfaits Custards and Frozen Treats
440
Crackers Crisps and Flat Breads
447
Dehydrated Extras
463
References 477
104
The Integration of Science and Spirit Part One The Basics 1 Food for Life
1
Modern Farm to Modern Table
2

Blanching and Steaming
250
Garnishing and Presentation
254
The Recipes
259
Beverages
261
Soups
273
Salads and Salad Dressings
287
Great Beginnings
302
New Sushi
324
Vegetable Sides and Accompaniments
346
Classic and New Entrées
356
Burgers and Patties
390
Cakes and Frostings
400
The Spark of Life
3
Transitioning to Health
4
The Raw Foods Pantry 5 The Essentials Fresh Produce
5
Algae and Seaweed
6
Legumes and Beans
7
Grains and Grasses
8
ix
9
Herbs Edible Flowers and Spices
10
Sundries
11
The Prime Raw Foods Kitchen Equipment and Tools ེཚེའཆེཆེཎྜེཀེ 108 113 121 128 153 174
12
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