Living Cuisine: The Art and Spirit of Raw Foods
Penguin Publishing Group, 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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LibraryThing ReviewAvis 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