Living Cuisine

The Art of Spirit of Raw Foods

Nonfiction, Food & Drink, Healthy Cooking, Natural Foods, Vegetarian, Health & Well Being, Health, Nutrition & Diet, Nutrition
Cover of the book Living Cuisine by Renee Loux Underkoffler, Penguin Publishing Group
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Author: Renee Loux Underkoffler ISBN: 9781440628016
Publisher: Penguin Publishing Group Publication: January 5, 2004
Imprint: Avery Language: English
Author: Renee Loux Underkoffler
ISBN: 9781440628016
Publisher: Penguin Publishing Group
Publication: January 5, 2004
Imprint: Avery
Language: English

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 Renée 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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 Renée 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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