The Complete Book of Raw Food: Healthy Vegetarian Cuisine Made with Living Food

Book Description
Raw food is the new classic vegetarian cuisine. In this landmark collection of over 350 recipes, 49 of the world's top raw food chefs share their tips on how to create fabulous meals using the freshest live ingredients, as well as expert advice on choosing the best ingredients and tools. They also offer preparation techniques and presentation tips that will have you making dazzling, delicious, healthy meals in no time! The tasty raw food creations featured in The Complete Book of Raw Food allow the beauty and flavor of fresh fruits and vegetables to really shine. Raw foodists believe that heating foods above 105 degrees to 115 degrees kills their health-giving enzymes. But if you're worried that raw food means salad and carrot sticks, you're in for a surprise—among the recipes featured are traditional favorites like Lasagna, Zucchini Bread, and Easy Pad Thai. Made completely from living foods, these creations are packed with essential vitamins and minerals—and more importantly, they're delicious! Whether you're a raw food devotee, a seasoned vegetarian, or a curious cookThe Complete Book of Raw Food is a kitchen essential. With the variety of savory recipes ranging from such tasty treats as Super Broccoli Quiche to sumptuous desserts like Creamed Strawberry Pie, everyone is sure to find a new dish to love. 200 b/w photos.

About the Author
Lori Baird has more than 10 years' experience writing about food. An amateur chef, she is a former food and travel editor at Yankee magazine, and has contributed to cookbooks including The New England Innkeepers' Cookbook.


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The Complete Book of Raw Food is filled with the collective wisdom and experience of the world's leading raw food chefs. They offer their expert advice about all elements of raw cuisine, from choosing and buying ingredients and tools to inventive ways of preparing and serving delicious raw meals. Raw foodists believe that heating foods above 115[degree]F destroys their healthgiving enzymes. But if you're worried that 350 raw food recipes means 350 recipes for salad and carrot sticks, you'll be delighted to find savory dishes such as Eggplant Pizza by Elysa Markowitz, Gazpacho by Victoria Boutenko; and desserts including Papaya Banana Pudding by Nomi Shannon, and Creamed Strawberry Pie by Karie Clingo -- and a lot more in between. Not only are these dishes delicious, but they're packed with essential vitamins and minerals. Whether you're a raw food devotee, a seasoned vegetarian, or a curious cook, The Complete Book of Raw Food is a kitchen essential.


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