Living Cuisine: The Art and Spirit of Raw Foods
Год: 2004
Автор: Renée Loux Underkoffler
Издательство: Avery
ISBN: 978-1-440-60664-9
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 1207
Описание:
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
Более 300 рецептов для приверженцев идеи сыроедения и разнообразных диет.
Оглавление
Table of Contents
Title Page
Copyright Page
Epigraph
Acknowledgements
Foreword
Preface
Part One - The Basics
Chapter 1 - Food for Life
Chapter 2 - Modern Farm to Modern Table
Chapter 3 - Enzymes: The Spark of Life
Chapter 4 - Transitioning to Health
Part Two - The Raw Foods Pantry
Chapter 5 - The Essentials: Fresh Produce
Chapter 6 - Algae and Seaweed
Chapter 7 - Legumes and Beans
Chapter 8 - Grains and Grasses
Chapter 9 - Nuts and Seeds
Chapter 10 - Herbs, Edible Flowers, and Spices
Chapter 11 - Sundries
Chapter 12 - The Prime Raw Foods Kitchen Equipment and Tools
Part Three - Raw Foods Preparation Techniques
Chapter 13 - Balancing and Developing Flavors
Chapter 14 - Chopping and Cutting Techniques
Chapter 15 - Juicing
Chapter 16 - Sprouting: Amplified Nutrition in a Simplified Form
Chapter 17 - Culturing and Fermenting
Chapter 18 - Dehydrated and Sun-Fired Food from a Low-Temperature Bakery
Chapter 19 - Blanching and Steaming
Chapter 20 - Garnishing and Presentation
Part Four - The Recipes
Chapter 21 - Beverages
Chapter 22 - Soups
Chapter 23 - Salads and Salad Dressings
Chapter 24 - Appetizers: Great Beginnings
Chapter 25 - New Sushi
Chapter 26 - Vegetable Sides and Accompaniments
Chapter 27 - Classic and New Entrées
Chapter 28 - Burgers and Patties
Chapter 29 - Cakes and Frostings
Chapter 30 - Pies, Tortes, and Crusts
Chapter 31 - Cookies and Biscotti
Chapter 32 - Parfaits, Custards, and Frozen Treats
Chapter 33 - Crackers, Crisps, and Flat Breads
Chapter 34 - Dehydrated Extras
REFERENCES
RESOURCE GUIDE
INDEX
