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Books » Recipes Food Prep » Renée Loux Underkoffler

Click to enlarge Book: Living Cuisine: The Art and Spirit of Raw Foods
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Book: Living Cuisine: The Art and Spirit of Raw Foods  by Renée Loux Underkoffler

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Item #0160: 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.

(2004, softcover, 512 pgs)

Note from Thor: "Renée is a friend from my early days of raw foods. I met her at The Raw Experience Restaurant on Maui in 1997. We later hosted raw-food retreats together. She's got my vote for one of the top five raw-food chefs of all time. (Pictured below: Jeremy Safron, Renée, Thor, Suzi, Dave - you can tell by our tans we were on Maui!)"

Book: Living Cuisine: The Art and Spirit of Raw Foods

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