Simply Delicious Soups - 80/10/10 Raw Vegan Style from Dr. Douglas Graham. Raw Soups are a favourite in the winter and in the summer because they can be slightly warmed or chilled to create the perfect snack or meal. "Soups" is the second volume in the 80/10/10 Raw Food Recipe Series. These recipes are "Simply Delicious" because they bring to life incredible 80/10/10 recipes that are gourmet, low-fat and have a small number of simple ingredients. Dr. Graham and co-author Katy Craine created and thoroughly tested these recipes in Dr. Graham's own kitchen to ensure that you can reproduce these recipes in your own kitchen - simply and quickly. From Dr. Graham: "Simply Delicious Soups! I like soups, what can I say? Many of my favorite soups today remind me of the soups my mother used to make for me when I was a little boy. Minestrone, cream of tomato, pea, borsht, gazpacho, and mushroom soups were some of her regulars. When I first went raw, most of the soups I made were fruit soups: strawberry soup, watermelon soup and peach soup. Eventually I developed a desire for hearty vegetable soups as well, and have spent the last decade perfecting the recipes for a wider variety of such dishes. Soups make a great transition when served between fruit and saIad courses. Raw soups can be enjoyed by anyone, even if they aren’t devout raw foodists. I hope you will enjoy making all of the soups in this volume of 'Simply Delicious 80/10/10 Raw Food Recipes', and will continue customizing them until they perfectly fit your taste desires." These are special 80/10/10 raw food recipes that don't exist elsewhere. You're not just getting another flax cracker recipe, you're getting recipes that just don't exist out there in the raw food world! Get Simply Delicious Soups now! And collect the entire series as it's released (Desserts Vol. 1 is out now!)
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.
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, ...
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.
... 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, ...
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.
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 ...
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 ...
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.
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 ...
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.