Just as
Deborah Madison's Vegetarian Cooking for
Everyone took meatless cooking
mainstream, here's the complete guide to raw
cuisine.
Gnocchi Carbonara. Pizzas. Star Anise
Crusted Papaya Steak. Sliders. Pumpkin
Cheesecake. Connoisseurs of raw cuisine know
how hearty and flavorful it can be; what
began as an underground movement for health
enthusiasts has moved to the culinary
forefront. Now one of the nation's top raw
restaurateurs presents a lavish array of
recipes, a primer of preparation methods,
and a comprehensive ingredient guide in
Raw Food for Everyone.
While other cookbooks on raw cooking often
feature rudimentary recipes or are limited
in scope, leading raw foods authority and
teacher Alissa Cohen, owner of the Grezzo
restaurants in Boston and Newburyport,
offers a comprehensive book, with 300 unique
recipes for meals and snacks. From
nutritious smoothies and juices to
you-won't-believe- they're-raw cheeses and
ice creams to chips and crackers, this book
proves that raw food is not just healthy and
energizing-it's also approachable,
nourishing, and delicious. Writing for the
beginner and the more seasoned raw food
lover, Cohen takes raw food to the next
level with the simplicity of its preparation
techniques and the presentation of inventive
flavors.
With detailed step-by-step instructions,
charts on sprouting and soaking, and
thorough information on raw ingredients,
Raw Food for Everyone is the ultimate
raw food resource. It is destined to become
a culinary classic.
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Free Recipe for Sauerkraut (makes 8 cups):
3 cups apple cider
vinegar
1 to 2 jalapeño chilies, stemmed
1 1/2 tablespoons coriander seeds
1/2 head napa cabbage, shredded
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1. Put the
vinegar, jalepenos, and coriander seeds in a
Vita-Mix and blend to create the brine.
Set aside.
2. Combine the cabbage, salt, and pepper and thoroughly toss with the
brine. Place in a ceramic bowl or
large crock. Store at room temperature
on the countertop for 5 days, stirring at
least once a day.
3. Transfer the sauerkraut to clean quart-size jars, cover, and
refrigerate for up to 3 weeks.
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Table of Contents:
Acknowledgements
Foreword by Jack Stern, M.D.
Introduction
Why Eat Raw Food and How to Get Started
The Raw Pantry: Ingredients
The Raw Kitchen: Equipment
Soaking and Sprouting
Fruits and Vegetables: Where the Magic Happens
Recipes
The Essentials: Everyday Raw Basics
Cheese: Quick and Cultured
Pickles and Other Condiments: Putting Food By
Smoothies, Juices, and Other Beverages: Nourishing Drinks
Breakfast: New Ways to start the Day
Appetizers: Small Bites for Meals and Munching
Salads: More than Just Greens
Dressings and Sauces: Lightly Covered
Soups: Bowls of Big Flavors
Main Courses: The Big Event
Crackers and Wraps: The Breadbasket
Mocktails, Cocktails, and Other Beverages: Get the Party Started
Desserts: How Sweet it Is
Dessert Sauces and Toppings: Finishing Touches
Ice Creams and Sorbets: Chill Out
Index
