Raw and Rare: Delicious raw, lightly cured and seared dishes - from sashimi and ceviche to carpaccio and tartare

by Lindy Wildsmith

In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.

This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.

Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.

Genres: Food

176 pages, Hardcover

Published June 15, 2017

Reviews

[Cindy · Rating 4 out of 5]

A beautiful cookbook with interesting dishes and clear instructions. I myself am not comfortable enough with raw food to get much from this book but I was still interested in the recipes.

[Paul · Rating 5 out of 5]

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