Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
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Book Summary Information
Foreword: Renee Loux UnderkofflerForeword: Woody Harrelson
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2004-01-05
ISBN: 1583331719
Number of pages: 512
Publisher: Avery
Book Reviews of Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
Book Review: Best Book... Absolutely Smitten!
Summary: 5 Stars
My background is that I'm a great cook and I love creating and trying brilliant new recipes. I'm not a vegetarian or even a raw foodie just yet, but want to understand the full spectrum of delicious foods that life can offer. Living Cuisine is a must have book for any true food lover!
I have bought several other raw books (Raw Food/Real World, Ani's Raw Food Kitchen, Carol Alt's The Raw 50, and more) and they were all good. I do recommend them as well.
BUT!
If you can buy ONE book, this is the one. Living Cuisine is absolutely amazing. The recipes are excellent. There is more information packed into this book than I've seen in ANY cookbook, and trust me, I have TONS of cookbooks of all kinds. She interestingly informs on types of food, ways of cooking, tools, techniques, and more ingredients than I've ever heard of.
I was very impressed by the ingredient list. So many kinds of foods, with info about their flavors, origins, methods of cooking them. This includes seasonings, sweeteners, and anything that creates flavor. In fact, she goes into detail about flavor groups and how to mix and use them.
I could go on. Just know that I can't say enough about how much I love this book. Please enjoy!
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Summary of Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
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 Ren?e 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 Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
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