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Douglas McNish
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Rewind 8 years and if you asked me about raw food I would have responded “sushi and salad, right?” Looking back to my early days of learning about raw food, as a classically trained chef, it was alien to me. I was used to cooking with butter and cream not “un-cooking” with cashews and kale. Also, chefs LOVE flavour and at the time I was used to using hearty veal stocks and deep frying to achiev...
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Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes
   3.83 avg rating — 6 ratings
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published
2012
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