Complete Book of Raw Food : Healthy, Delicious Vegetarian Cuisine Made with Living Foods Includes over 350 Recipes from the World's Top Raw Food Chefs

by BAIRD, LORIRODWELL, JULIE

• ISBN13: 9781578261437
• ISBN10: 1578261430
• Format: Hardcover
• Copyright: 2003-11-01
• Publisher: Hatherleigh Pr

Summary

The Complete Book of Raw Food is filled with the collective wisdom and experience of the world's leading raw food chefs. They offer their expert advice about all elements of raw cuisine, from choosing and buying ingredients and tools to inventive ways of preparing and serving delicious raw meals. Raw foodists believe that heating foods above 115[degree]F destroys their healthgiving enzymes. But if you're worried that 350 raw food recipes means 350 recipes for salad and carrot sticks, you'll be delighted to find savory dishes such as Eggplant Pizza by Elysa Markowitz, Gazpacho by Victoria Boutenko; and desserts including Papaya Banana Pudding by Nomi Shannon, and Creamed Strawberry Pie by Karie Clingo -- and a lot more in between. Not only are these dishes delicious, but they're packed with essential vitamins and minerals. Whether you're a raw food devotee, a seasoned vegetarian, or a curious cook, The Complete Book of Raw Food is a kitchen essential. Book jacket.

Table of Contents

Introduction Why Raw?	1	(5)
PART I: THE RAW KITCHEN
Chapter 1: The Right Ingredients	6	(8)
In the Pantry
In the Fridge
Stocking Up
Chapter 2: Essential Tools	14	(4)
Basic Tools
Not-So-Common Tools
Chapter 3: Juicers and Juicing	18	(7)
Choosing a Juicer
Using a Juicer
Chapter 4: Sprouting and Greening	25	(10)
Getting Started
Seed Preparation
Choosing a Sprouting Location
Rinsing and Draining
Harvesting
Storage
Sprouter Care
Greening
Grasses
Chapter 5: Dehydrating	35	(4)
Using an Electric Dehydrator
Chapter 6: Advice from the Pros	39	(14)
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	(36)
Chapter 8: Soups	89	(18)
Chapter 9: Snacks & Side Dishes	107	(26)
Chapter 10: Smoothies, Shakes & Juices	133	(21)
Chapter 11: Bread, Crackers & Chips	154	(23)
Chapter 12: Raw Milks & Cheese Substitutes	177	(10)
Chapter 13: Breakfast, Lunch & Dinner Entrées	187	(145)
Early Bird Specials
Italian-Style Favorites
Platos de Mexico and Spain
Asian Delights
Other Classic Entrées
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	(12)
Selected Reading List	344	(12)
Meet Our Chefs	356	(56)
Resources	412	(5)
Index	417