Ani's Raw Food Essentials: Recipes & Techniques for Mastering the Art of Live Food

Name: Ani's Raw Food Essentials: Recipes & Techniques for Mastering the Art of Live Food
Rating: 5 (2 reviews)

ISBN-10: 0738215783
ISBN-13: 9780738215785
Category: Cooking
Pages: 373
Language: English
Published: 2012-04-03
Publisher: Hachette+ORM
Author: Ani Phyo

Description

“Raw-food stylings of the uncook queen . . . perfect for anyone interested in adding more raw, unprocessed, delicious, and healthy meals to their life” (VegNews, “A Top Ten Vegan Cookbook”). Chef Ani Phyo is back with Ani’s Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what you’ve already got in your kitchen while also offering tips on dehydrating and more sophisticated techniques. Looking for innovative meals that are healthy and delicious? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her “you-won’t-believe-they’re-raw” desserts. Ani’s Raw Food Essentials once again proves that you don’t have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew “Tofu” in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more. “There are also sample menus for breakfast, lunch, picnics, dinner, and “to go.” All in all, Ani’s Raw Food Essentials is an info-packed book for anyone who wants to eat more raw food or just learn about the benefits.”—The Veggie Table “If you’ve avoided raw cookbooks in the past, this is a great starter title.”—Library Journal “Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner.”—VegDaily “The foods are raw but her techniques are exceptionally polished.”—Copley News Service

Get the book

Similar books

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -...
By Andrew Dornenburg, Karen Page
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution
By Karen Brooks, Gideon Bosker, Teri Gelber
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Onion Delights Cookbook: A Collection of Onion Recipes
By Karen Jean Matsko Hood
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
Bill Neal's Southern Cooking
By Bill Neal
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods
By Karen Solomon
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
Culinary Artistry
By Andrew Dornenburg, Karen Page
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
The Wine Bible
By Karen MacNeil
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)
By Cole Ward
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Fête Accompli!: The Ultimate Guide to Creative Entertaining
By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
Fête Accompli! Workbook: The Ultimate Party Planning Guide
By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.