Living Cuisine The Art of Spirit of Raw Foods

ISBN-10: 1583331719

ISBN-13: 9781583331712

Edition: 2003

List price: $21.95
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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 Rene 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 Cuisineare 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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Book details

List price: $21.95
Copyright year: 2003
Publisher: Penguin Publishing Group
Publication date: 1/5/2004
Binding: Paperback
Pages: 512
Size: 7.50" wide x 8.50" long x 1.00" tall
Weight: 2.002

Ren�e 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.

Preface: The Integration of Science and Spirit
The Basics
Food for Life
Modern Farm to Modern Table
Enzymes: The Spark of Life
Transitioning to Health
The Raw Foods Pantry
The Essentials: Fresh Produce
Algae and Seaweed
Legumes and Beans
Grains and Grasses
Nuts and Seeds
Herbs, Edible Flowers, and Spices
The Prime Raw Foods Kitchen Equipment and Tools
Raw Foods Preparation Techniques
Balancing and Developing Flavors
Chopping and Cutting Techniques
Sprouting: Amplified Nutrition in a Simplified Form
Culturing and Fermenting
Dehydrated and Sun-Fired Food from a Low-Temperature Bakery
Blanching and Steaming
Garnishing and Presentation
The Recipes
Salads and Salad Dressings
Appetizers: Great Beginnings
New Sushi
Vegetable Sides and Accompaniments
Classic and New Entrees
Burgers and Patties
Cakes and Frostings
Pies, Tortes, and Crusts
Cookies and Biscotti
Parfaits, Custards, and Frozen Treats
Crackers, Crisps, and Flat Breads
Dehydrated Extras
Resource Guide
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