The Complete Book of Raw Food: Healthy Vegetarian Cuisine Made with Living Food

Overview

Raw food is the new classic vegetarian cuisine. In this landmark collection of over 350 recipes, 49 of the world's top raw food chefs share their tips on how to create fabulous meals using the freshest live ingredients, as well as expert advice on choosing the best ingredients and tools. They also offer preparation techniques and presentation tips that will have you making dazzling, delicious, healthy meals in no time!The tasty raw food creations featured in The Complete Book of Raw Food allow the beauty and ...
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Overview

Raw food is the new classic vegetarian cuisine. In this landmark collection of over 350 recipes, 49 of the world's top raw food chefs share their tips on how to create fabulous meals using the freshest live ingredients, as well as expert advice on choosing the best ingredients and tools. They also offer preparation techniques and presentation tips that will have you making dazzling, delicious, healthy meals in no time!The tasty raw food creations featured in The Complete Book of Raw Food allow the beauty and flavor of fresh fruits and vegetables to really shine. Raw foodists believe that heating foods above 105 degrees to 115 degrees kills their health-giving enzymes. But if you're worried that raw food means salad and carrot sticks, you're in for a surprise—among the recipes featured are traditional favorites like Lasagna, Zucchini Bread, and Easy Pad Thai. Made completely from living foods, these creations are packed with essential vitamins and minerals—and more importantly, they're delicious! Whether you're a raw food devotee, a seasoned vegetarian, or a curious cookThe Complete Book of Raw Food is a kitchen essential. With the variety of savory recipes ranging from such tasty treats as Super Broccoli Quiche to sumptuous desserts like Creamed Strawberry Pie, everyone is sure to find a new dish to love. 200 b/w photos.
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Product Details

  • ISBN-13: 9781578261437
  • Publisher: Hatherleigh Press
  • Publication date: 12/15/2003
  • Pages: 452
  • Product dimensions: 7.61 (w) x 9.22 (h) x 1.58 (d)

Table of Contents

Introduction 1
Why Raw?
Part I The Raw Kitchen
Chapter 1 The Right Ingredients 6
In the Pantry
In the Fridge
Stocking Up
Chapter 2 Essential Tools 14
Basic Tools
Not-So-Common Tools
Chapter 3 Juicers and Juicing 18
Choosing a Juicer
Using a Juicer
Chapter 4 Sprouting and Greening 25
Getting Started
Seed Preparation
Choosing a Sprouting Location
Rinsing and Draining
Harvesting
Storage
Sprouter Care
Greening
Grasses
Chapter 5 Dehydrating 35
Using an Electric Dehydrator
Chapter 6 Advice from the Pros 39
The Balance of Five Tastes
Tips on Presentation
Tips on Ingredients
Tips on Flavoring Dishes
Tips on Techniques
Tips on General Food Preparation
Part II Recipes
Chapter 7 Salads & Dressings 53
Chapter 8 Soups 89
Chapter 9 Snacks & Side Dishes 107
Chapter 10 Smoothies, Shakes & Juices 133
Chapter 11 Bread, Crackers & Chips 154
Chapter 12 Raw Milks & Cheese Substitutes 177
Chapter 13 Breakfast, Lunch & Dinner Entrees 187
Early Bird Specials
Italian-Style Favorites
Platos de Mexico and Spain
Asian Delights
Other Classic Entrees
Chapter 14 Spreads, Sauces & Dips
Chapter 15 Cookies & Other Sweets
Chapter 16 Pies & Cakes
Chapter 17 Ice Cream & Puddings
Part III Appendix & Resources
Raw Food Glossary 332
Selected Reading List 344
Meet Our Chefs 356
Resources 412
Index 417
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 16, 2003

    Fantastic!

    What a brilliant and inspired collection of outstanding recipes from the top raw chefs. Recommended for all.

    Was this review helpful? Yes  No   Report this review
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