Creative Raw Cooking (2nd Ed)(gnv64)seeders: 155
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Creative Raw Cooking (2nd Ed)(gnv64) (Size: 23.75 MB)
Description Creative Raw Cooking (2nd Ed) by Mercé Passola and Edgard Viladevall Skyhorse Publishing | November 2014 | ISBN-10: 1629144711 | ePUB | 135 pages | 23.7 mb http://www.amazon.com/Creative-Raw-Cooking-Merc%C3%A9-Passola/dp/1629144711 Raw cooking is a form of eating food full of life and nutrition, which contains exquisite flavors, aromas, and textures in order to delight our five senses, particularly our palate. With culinary techniques that conserve and maximize the nutrition groups of fruits, vegetables, nuts, seeds and grains, seaweeds, mushrooms, and spicy and aromatic herbs, Creative Raw Cooking offers a world of possibility in order to enjoy eating while also being health-conscious. The result is dishes that allow us to enjoy the purity and the nuances of each ingredient. In this book, you will find: • Lists of basic raw ingredients • How to organize your kitchen with the necessary tools • How to press, cut, macerate, grow, ferment, and dry the ingredients • How to add your own touch to the dishes • And more than 120 recipes for all tastes: creams and soups, salads, sauces, breads, cheeses, crackers, sweets, shakes, and more! About the Authors Mercé Passola has spent more than three decades researching the benefits of nutrition, a passion that developed from the need to create healthy dishes for her family. She’s a regular contributor to the magazine Vegetarian, has participated in the Gastronomic Forum of Girona, and has been published in several different journals. Edgard Viladevall, who hails from the creative and business world, is one of Mercé Passola’s five sons. CONTENTS Prologue Introduction About Creative Raw Cooking Basic Ingredients - Fruits Dried Fruits Greens and Produce Grains and Legumes Nuts and Seeds Seaweed and Other Algae: The Greens of the Sea Mushrooms Aromatic Herbs, Spices, and Flowers Other Ingredients Equipment Other Utensils Culinary Techniques - Blending Cutting Macerating Sprouting Fermentation Dehydration The Development of the Flavors Creams and Soups Salads Assorted Dishes Sauces Cheeses, Yogurts, and Cremes Breads and Crackers Sweets luices, Shakes, and Other Drinks Index of Recipes Related Torrents
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