The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes

Overview

People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety—until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.

After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make ...

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Overview

People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety—until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.

After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine,

including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and starters to desserts, every one’s a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.

Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw can add variety to your life while helping you feel healthier and more energized.

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Product Details

  • ISBN-13: 9780757003202
  • Publisher: Square One Publishers
  • Publication date: 11/28/2010
  • Pages: 194
  • Sales rank: 1,415,118
  • Product dimensions: 7.50 (w) x 9.10 (h) x 0.70 (d)

Meet the Author

Lisa Mann is a seasoned raw food chef and educator with experience in recipe development. She teaches raw food preparation courses, as well as ongoing yoga, exercise, and well-being courses. Lisa has extensively traveled and researched food throughout Italy, the Middle East, Asia, the Caribbean, and South America, and is a classically trained French chef. She is also the creator of Everyday Raw Gourmet, an organization geared toward bringing the benefits of raw food to people through classes and retreats.

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Table of Contents

Acknowledgments ix

Preface xi

Introduction 1

1 Basics 3

2 Italian Raw Cuisine 39

3 Mexican Raw Cuisine 61

4 Middle Eastern Raw Cuisine 77

5 Asian Raw Cuisine 93

6 Caribbean Raw Cuisine 109

7 South American Raw Cuisine 125

Metric Conversion Tables 144

Resources 145

About the Author 149

Index 151

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Sort by: Showing 1 Customer Reviews
  • Posted July 16, 2011

    Absolutely great introduction to raw food

    I bought this book after eating at a great local raw restaurant (Sprouts in Oberlin, OH) and my husband and I deciding we were going to eat raw and Chinese the rest of the summer. Love raw food, but could never figure out what was in it.

    Now I know.

    This book had the highest ratings. We've been cooking from it for a week (7 nights, 14 recipes). It really is as good as they say. Easy to get ingredients. Very simple preparation. Lots of alternatives if you can't find exactly what they say (parsnips instead of daikon, etc.). Yummy food. I never thought of raw Italian, and it combined ingredients in ways I wouldn't have thought of before. My son loved the felafel - and no, it doesn't have chickpeas in it.

    I only use a blender, cleaver, and french knife - no food processor. The recipes are set up to make everything blend smoothly if you just follow the directions.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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