Creative Raw Cooking

by Mercé Passola, Edgard Viladevall

Raw cooking is a form of eating food full of life and nutrition, which contains exquisite flavors, aromas, and textures in order to delight our five senses, particularly our palate.

With culinary techniques that conserve and maximize the nutrition groups of fruits, vegetables, nuts, seeds and grains, seaweeds, mushrooms, and spicy and aromatic herbs, Creative Raw Cooking offers a world of possibility in order to enjoy eating while also being health-conscious.

The result is dishes that allow us to enjoy the purity and the nuances of each ingredient. In this book, you will find:

• Lists of basic raw ingredients
• How to organize your kitchen with the necessary tools
• How to press, cut, macerate, grow, ferment, and dry the ingredients
• How to add your own touch to the dishes
• And more than 120 recipes for all tastes: creams and soups, salads, sauces, breads, cheeses, crackers, sweets, shakes, and more!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Genres: Cookbooks

224 pages, Hardcover

First published November 4, 2014

Reviews

[Bernadette · Rating 4 out of 5]

Excellent collection of "raw" vegan recipes. Each recipe is named with a positive affirmation on living one's life well, such as "I am expansion" for the vegetable pizza with pesto. Good list of basic ingredients and their potential uses, tastes & textures, completed by culinary techniques used to create the dishes. More than just dehydration and blending, sprouting, fermenting, cutting and macerating are explained.
Recipes are categorized as creams & soups, salads, assorted dishes, sauces, cheese, yogurt and cremes, breads & crackers, sweets, and juices, shakes & other drinks.
Most dishes are beautifully photographed, exciting the taste buds with yearning. Most ingredients are simple, easily sourced.
Favorites include I am cooperation, shiitake mushrooms marinated in dulse leaf flakes; I am life, beets & sprouts salad (full disclosure, I'm a beet fan), I am an explosion, onion & parmesan puffs. Desserts - all of them!
Highly recommend.