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13/11/2004
Raw by Charlie Trotter and Roxanne Klein
Raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Experience the revelation of this dynamic cuisine in Raw, a landmark volume that pairs visionary chefs Trotter and Klein. The recipes are prepared using basic techniques such as: juicing • dehydrating • blending...
Featured dishes:
Broccoflower Couscous with Curry Oil Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar Bleeding Heart Radish Ravioli with Yellow Tomato Sauce Watermelon Soup with Sharlyn Melon Granité and many more! Each recipe is complemented by a detailed wine pairing, conceived to enhance the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as:
Red Roxie Prickly Pear and Pomegranate Cucumber-Lime Water and many more! Artfully presented with full color photographs, Raw celebrates food with ingredients in their glorious and natural state.
Contents
Introductions Pairing Wine and Raw Food Appetizers Soups Salads Entrées Desserts Beverages Appendices Equipment Basic Recipes Glossary of Ingredients and Techniques Index
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