Details
Synopsis
Anyone who thinks raw foods are about sprouts and uncooked vegetables will be more than pleasantly surprised reading LIVING CUISINE by raw-cuisine restaurant owner and chef Renée Loux Underkoffler. With over 100 pages devoted to an amazing amount of detail about ingredients alone, the author creates a world of eating where nothing is cooked but all is gourmet. Everything necessary implement a new way of food preparation is here: eight different types of dates; how to pick the perfect melon; information about herbs divided into taste, aroma, traditional cuisine, culinary use, and complements; equipment for preparation; how to use dehydration, and more. From warm soups to gloriously delicious pies, from sushi to twists on traditional entrees, LIVING CUISINE will open the eyes of the uninitiated, and breathe new life into the diet of the raw-food fan.
| Size | | Length: | 400 pages | | Height: | 8.5 in | | Width: | 7.5 in | | Thickness: | 1.0 in | | Weight: | 29.6 oz |
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