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Creative raw cooking - Merce Passola

9781629144719
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Title
Creative raw cooking
Author
Merce Passola
format
Hardback
Publisher
Skyhorse Publishing
Language
English
UK Publication Date
20141118

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.

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Merc Passola has spent more than three decades researching the benefits of nutrition, a passion that developed from the need to create healthy dishes for her family. She's a regular contributor to the magazine Vegetarian, has participated in the Gastronomic Forum of Girona, and has been published in several different journals.

Edgard Viladevall, who hails from the creative and business world, is one of Merc Passola's five sons.

Type
BOOK
Keyword Index
Raw foods.
Country of Publication
New York (State)
Number of Pages
223

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