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Fresh

Over 250 Recipes from the RawFamily Test-Kitchen
By: ,
Contributor Role: 
By (author)
Contributor Sequence Number: 
2
Contributor name: 
Paperback Book
Publisher: 
North Atlantic
 | 
April, 2008
ISBN:
9781556437083
In stock now: 
1
$22.00 CAD
Banyen's Description: 

Cookbooks need not—indeed, should not—involve cooking, say the authors of this lively, illustrated book. And they should know. Sergei and Vayla Boutenko are second-generation members of the Raw Family whose early books pioneered the raw food movement in North America. Their mother, Victoria, is the award-winning author of Green for Life and her progeny are proving to be living confirmation of that title. Although young, they bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes, and comprehensive guide to the rawlife.

Fresh covers the whole range of recipes, including savoury dishes, desserts, fermented foods, drinks, travel foods, and wild edibles. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavours and the herbs, fruits, vegetables, and grains that help chefs best bring out each flavour. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

“This book is a must-read for any aspiring health seeker—no question. What they teach now is unbelievably cutting-edge, and everyone should know it.” —Karen Knowler, the Raw Food Coach


 

 

Publisher’s Description: 

Cookbooks need notindeed, should notinvolve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.

Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.Cookbooks need not - indeed, should not - involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. As members of the Raw Family with their father Igor and mother Victoria, Sergei and Valya Boutenko have collaborated on several previous books and inspired raw foodists worldwide. This comprehensive guide to the raw food life introduces the three stages of adaptation to the lifestyle, reviews the minimal equipment requirements for the well-stocked raw kitchen, and provides a collection of scrumptious, sophisticated recipes. 204 pp.

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