Raw and Rare: Delicious raw, lightly cured and seared dishes - from sashimi and ceviche to carpaccio and tartare

In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.

This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetabl...