Living Cuisine: The Art and Spirit of Raw Foods

A wonderful addition to the growing raw-foods cookbook list! The recipes are excellent. The pies are fabulous, and better than all cooked pies I have had. This book is perfect for beginners, the raw-curious and those that need more raw recipes for their collection.



Product Description:

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.

This extensive volume provides a compendium of information on the chic raw foods movement. Underkoffler devotes several hundred pages to descriptions of fruits, vegetables and the other essentials of a raw foods diet; the economic and social effects of eating raw foods; and the health benefits of adhering to such a diet.

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.

Many of the volume's recipes make the prospect of eating all raw foods quite appetizing. Indonesian vegetable Pad Thai in Coconut Sauce, Golden Butternut Soup with Provençal Pesto, Pesto Stuffed Mushrooms and Crumble Apple Strudel Bundt Cake are all dishes that even non-raw converts might savor. And the author offers little tips to help soften the strict rules of eating raw. For example, she explains, "A wonderful secret of raw foods preparation is to serve soup in a warmed bowl. It allows the flavors to bloom a little bit more and keeps the soup warm without having to heat the soup to unhealthful temperatures upon serving."

About the Author:

Renée Loux Underkoffler is a raw-foods chef and former co-owner of the Raw Experience restaurant in Maui. She facilitates health retreats and workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle.

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