Covering destinations stretching from Bali in Indonesia, to Loei Province in Thailand, this book full is of well-known regional recipes with excitingly different and invigorating 'living' flavors.
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Frequently Bought Together
Editorial Reviews
About the Author
Diana von Cranach was born in the UK and after being Cordon Bleu trained, decided that she had to find her own style of cooking. Completing a degree in Egyptology at Heidelberg University, then running her own successful interior design business, she moved to Bali to create a small but very personal resort, Puri Ganesha Villas in 1996. In 2006 Diana began to develop her unique, 'rawfully good' interpretation of the 'raw' or 'living' food movement that began in the late 1990s in the US. Since then, the has been a quest chef at many hotels throughout the region and will be opening the first ethno-botanical restaurant in Luang Praband, Laos very soon.
Product Details
Would you like to update product info or give feedback on images? |
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Share your thoughts with other customers
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
By TM
Format:Hardcover
This is an unusual and exceptional find. The pages are filled with delectable, delicious and creative works of art. Here is a cordon bleu chef turned raw food magician - and I cannot help but marvel and delight at her recipes. Classy, elegant, scrumptiuous and intoxicating creations bursting with asian scents. Bravo!
1 of 1 people found the following review helpful
By Pleased.
Format:Hardcover|Amazon Verified Purchase
This is absolutely incredible and SO beautiful- an unbelievable collection of raw food recipes from my home region, South East Asia. There are some other delights that didn't make it in, like the Nyonya Four Angled Bean Salad, but the ingredients are similar to some of the other kerabu/salad recipes. It's gorgeous with full color pictures on high quality paper of all the recipes. I also don't see Ulam, a dish eaten of raw wild herbs/plants with the delectable sambal belacan. No sambal belacan? The king of raw condiments!
Nonetheless, my hats off to Diana for such an unusual and amazing compilation beyond the raw food we know of here in the US (boring nut butters, flax bread and unexciting salads). If you are a raw foodie, BUY it. An absolute must have.
Nonetheless, my hats off to Diana for such an unusual and amazing compilation beyond the raw food we know of here in the US (boring nut butters, flax bread and unexciting salads). If you are a raw foodie, BUY it. An absolute must have.
Format:Hardcover|Amazon Verified Purchase
Excellent- fabulous guide to raw food if u live in asia and have access to flowers...it is full of tips. Receipes. Explanations and ideas even on how to modify some recipes if some ingredients not available
What Other Items Do Customers Buy After Viewing This Item?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Listmania!
|
|
