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Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides) | 
 enlarge | Creators: Renee Loux Underkoffler, Woody Harrelson
Publisher: Avery
List Price: $21.95
Buy New: $14.93
You Save: $7.02 (32%)
Rating:  40 reviews
Media: Paperback
Pages: 512
Number Of Items: 1
Shipping Weight (lbs): 1.7
Dimensions (in): 9 x 7.4 x 1
ISBN: 1583331719
Dewey Decimal Number: 641.563
UPC: 735918331716
EAN: 9781583331712
ASIN: 1583331719
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.
In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.
At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
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| Customer Reviews: Read 5 more reviews...
 So Amazing!! June 10, 2008
BMoH (LostInMiddleAmerica)
0 out of 1 found this review helpful
This is a fantastic book. I just got it moments ago, but I'm so anxious to pour over its amazing recipes! The inspirational saying in the front has me hooked. This book is PERFECT for beginners, the raw-curious and those that need more raw recipes for their collection. Give it a read!! You will love it!
 Good information June 9, 2008
Gail
I was very impressed with the information in the first half of the book. I learned a lot of useful tips to help in the raw foods diet. I only gave it 4 stars because I was disappointed in the recipes, the majority of which use soy products. The fact that many of the recipes involve steaming makes it perfect for someone transitioning or dealing with a compromised digestive system, but it is not 100% raw.
 Great book but not for beginners. June 2, 2008
Shannon Mahoney (Vancouver, WA)
2 out of 2 found this review helpful
Living Cuisine provides a great education on the raw food way of life. It is one cookbook that you will actually read. The recipes are definitely at the gourmet end of the raw food spectrum. I would highly recommend this book for individuals moving from a novice to advanced raw food diet. The book uses advanced preparation techniques and the recipes require extensive ingredients, many are hard to find.
While an intriguing read, this is not a good first book for those just starting a raw food way of life.
Extremely informative May 30, 2008
Welsh Bard (United States)
This book is very well organized. There is SO much information in this one book. I look forward to preparing some of these dishes. Generally, I find raw food recipes complicated, but worth it in the end. This author certainly knows her stuff and is not afraid to preach. That does not turn me off, however. I plan to read it from cover to cover!
NOT for the Fast-raw-foodist but for those that LOVE to cook this is it!! YUM!! May 15, 2008
Humboldthoney (San Francisco, CA United States)
1 out of 1 found this review helpful
I love this book. After buying Gabriel Cousen's Rinbow Green Live-Food Cuisine I was curious to try converting to raw. Unfortunately as a food LOVER it was hard finding complex and tasty tempters which could convince me to convert for good. This book is it. Everything in the recipe section is created using a variety of fresh complimentary flavors YEAH!! and TONS of desserts! Double-YEAH!
True, the author includes several recipes which include blanching and steaming - unheard of to all you purists (myself included at the moment) but if you read the Title section of the chapter on warming food she explains why this might be necessary for some people - you can certainly bypass the step or omit/replace the WARMED(eeek!) ingredient.
I also appreciate the index on utensils and produce which although maybe a little too thorough - does provide a lot of information on lesser known varieties... I can't wait to find an...eggfruit!?!
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