| Raw: The Uncook Book: New Vegetarian Food for Life Contributor(s): Brotman, Juliano (Author), Lenkert, Erika (Author) |
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ISBN: 0060392622 ISBN-13: 9780060392628 Publisher: William Morrow & Company OUR PRICE: $36.00 Product Type: Hardcover Published: April 1999 Annotation: 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. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies. |
| Additional Information |
| BISAC Categories: - Cooking | Health & Healing - Low Salt - Cooking | Vegetarian - Health & Fitness | Healthy Living |
| Dewey: 641.563 |
| LCCN: 98051705 |
| Physical Information: 0.9" H x 8.1" W x 9.2" (2.55 lbs) 304 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. What is Raw? UNcooked. UNbelievably Delicious. Living Food. |
Contributor Bio(s): Lenkert, Erika: - 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. Brotman, Juliano: -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. |