Living Cuisine: The Art and 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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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 |
Autres éditions - Tout afficher
Living Cuisine: The Art and Spirit of Raw Foods Renee Loux Underkoffler Aucun aperçu disponible - 2004 |
Expressions et termes fréquents
½ cup almonds apple cider vinegar avocado black pepper blend blender buckwheat carrot cashews cilantro cinnamon clove garlic coconut butter coriander cream crunchy crust cucumber cup chopped cups fresh water Dehydrate at 108°F dehydrator delicate digestion Drain and rinse dried enzymes extra-virgin olive oil finely chopped flavor flaxseeds food processor fresh water overnight fruit garlic garnish ginger grains green onions herbs honey or maple juicer lemon zest macadamia nuts maple syrup minutes miso mushrooms non-alcohol vanilla extract nonstick sheets 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 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 texture umeboshi umeboshi plum variety vegetables vitamins walnuts zucchini