Living Cuisine The Art and Spirit of Raw Foods

Name: Living Cuisine The Art and Spirit of Raw Foods
Price: 3.82 USD
Availability: InStock
ISBN: 9781583331712

ISBN-10: 1583331719

ISBN-13: 9781583331712

Edition: 2003

Authors: Renee Loux Underkoffler

List price: $21.95

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Description:

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…

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 9.20" long x 1.30" tall
Weight: 1.848
Language: English

Renï¿½e 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.



Acknowledgments


Foreword



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



Sundries



The Prime Raw Foods Kitchen Equipment and Tools



Raw Foods Preparation Techniques



Balancing and Developing Flavors



Chopping and Cutting Techniques



Juicing



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



Beverages



Soups



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


References


Resource Guide


Index