
Raw
The Uncook Book: New Vegetarian Food for Life
William Morrow Cookbooks (Publisher)
Published on 20. March 2003
Book
Hardback
304 pages
978-0-06-039262-8 (ISBN)
Description
"When you eat raw foods you feel great. I just wanted to share that."-- Juliano Raw [adj]. 1. clean 2. pure 3. uncontrived 4. free 5. safe 6.uncontaminated Raw [adj]. 1. uncooked. 2. in the natural state; not processed or manufactured Cook [v]. 1. to prepare food. 2. Brit. Colloq. to tamper with; falsify.3. slang to ruin What is Raw? UNcooked UNadulterated UNbelievably Delicious Living Food Raw is the first major guide to preparing gourmet raw cuisine, an introduction to the finest dining this planet has to offer, with unique dishes made entirely from vegetarian and living foods. Raw offers ultimate pure flavor, thousands of textures, and beautiful effects on body, mind, soul and the environment! This isn't 100 variations of salad, but an ultra-gourmet cuisine, which fuses ancient culinary techniques with a modern and practical lifestyle. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies. You're about to acquaint yourself with the vibrant flavors and miraculous nutrition of plant life in a way you never have before.
Reviews / Votes
"When you eat raw foods you feel great. I just wanted to share that." - JulianoMore details
Language
English
Place of publication
New York
United States
Publishing group
HarperCollins Publishers Inc
Product notice
sewn/stitched
Cloth over boards
With dust jacket
Dimensions
Height: 246 mm
Width: 215 mm
Thickness: 24 mm
Weight
1092 gr
ISBN-13
978-0-06-039262-8 (9780060392628)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Juliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most "innovative cooking" in the culinary conscious town. This is his first UNcook Book. Erika Lenkert is a regular contributing writer to Los Angles magazine where she has a monthly restaurant column and has also contributed to Bon Appetit, Travel & Leisure, and InStyle magazines.