| Edition |
2nd ed. |
| Description |
x, 486 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm |
| Note |
Previous edition: London: Healthy Living, 2005. |
| Bibliography |
Includes bibliographical references (pages 465-469) and index. |
| Summary |
Raw food has become the hottest new trend. This essential handbook contains more than 350 nutritious and healthy recipes, step-by-step instructions on how to set up the raw pantry, and techniques for handling and preserving raw food through sprouting and dehydrating. |
| Contents |
Introduction : why raw? -- pt. I. The raw kitchen (1. The right ingredients -- 2. Essential tools -- 3. Juicers and juicing -- 4. Sprouting and greening -- 5. Dehydrating -- 6. Advice from the pros) -- pt. II. Recipes (7. Salads & dressings -- 8. Soups -- 9. Snacks & sides -- 10. Smoothies, shakes, & juices -- 11. Bread, crackers, & chips -- 12. Raw milk & cheese substitutes -- 13. Breakfast, lunch, & dinner entrées (Early bird specials -- Italian-style favorites -- Platos de Mexico & España -- Asian delights -- Other classic entrées) -- 14. Spreads, sauces, & dips -- 15. Cookies & other sweets -- 16. Pies & cakes -- 17. Ice cream & puddings). |
| Subject |
Cooking (Natural foods)
|
|
Raw food diet.
|
|
Vegetarian cooking.
|
|
Cooking (Natural foods) (OCoLC)fst01753157
|
|
Raw food diet. (OCoLC)fst01090409
|
|
Vegetarian cooking. (OCoLC)fst01754701
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Rodwell, Julie, editor.
|
|
Eding, June, editor.
|
| ISBN |
9781578262786 (hbk.) |
|
157826278X (hbk.) |
|
