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Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
 
 
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Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides) (Paperback)

~ Renee Loux Underkoffler (Foreword), Woody Harrelson (Foreword) "Truth is rarely black and white..." (more)
Key Phrases: dehydrating time, triturating juicer, date soak water, Traditional Cuisine, South America, United States (more...)
4.7 out of 5 stars  See all reviews (45 customer reviews)
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Editorial Reviews

From Publishers Weekly

This extensive volume provides a compendium of information on the chic raw foods movement. Underkoffler, a Maui-based restaurateur and workshop facilitator, devotes several hundred pages to descriptions of fruits, vegetables and the other essentials of a raw foods diet; the economic and social effects of eating raw foods; and the health benefits of adhering to such a diet. Many of the volume's recipes make the prospect of eating all raw foods quite appetizing. Indonesian vegetable Pad Thai in Coconut Sauce, Golden Butternut Soup with Provençal Pesto, Pesto Stuffed Mushrooms and Crumble Apple Strudel Bundt Cake are all dishes that even non-raw converts might savor. And the author offers little tips to help soften the strict rules of eating raw. For example, she explains, "A wonderful secret of raw foods preparation is to serve soup in a warmed bowl. It allows the flavors to bloom a little bit more and keeps the soup warm without having to heat the soup to unhealthful temperatures upon serving." For readers who don't mind lukewarm bisque, or the significant effort that goes into preparing it, this book offers nice variety and valuable information.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


Product Description

Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.

In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.

At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
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Product Details

  • Paperback: 512 pages
  • Publisher: Avery Trade (January 1, 2004)
  • Language: English
  • ISBN-10: 1583331719
  • ISBN-13: 978-1583331712
  • Product Dimensions: 9 x 7.4 x 1 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon.com Sales Rank: #88,454 in Books (See Bestsellers in Books)

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More About the Author

Renée Loux
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Search Inside This Book:
Inside This Book (learn more)
First Sentence:
Truth is rarely black and white. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dehydrating time, triturating juicer, date soak water, tablespoons nama shoyu, fermented into cheese, pitted soft dates, cup whole raw cashews, draining upside, cups whole raw cashews, dough successively, soak cashews, tablespoon nama shoyu, tablespoons fresh water, soak macadamia nuts, sea salt thoroughly, tablespoons raw almond butter, nonstick sheets, ground fresh nutmeg, wild rice crust, tablespoons raw carob powder, tablespoons raw tahini, sesame miso spread, cup raw carob powder, tablespoons umeboshi plum vinegar, season with sea salt
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Traditional Cuisine, South America, United States, Middle Eastern, Living Cuisine, Native Americans, Green Power, Middle Ages, Pecan Graham Cracker Crust, Sun-Dried Tomato Marinara, Caramel Sauce, Miso Wasabi Dipping Sauce, Rolling Cone Rolls, White Ginger Dipping Sauce, European Culinary Uses, Heavenly Hazelnut Shell, North America, Red Delicious, Red Sesame Dipping Sauce, Rolling Inside-Out Rolls, Southeast Asia Taste, Spring Persimmon Dipping Sauce, The Essentials, The Spark of Life, Ume Ponzu Dipping Sauce
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Customer Reviews

45 Reviews
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 (35)
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Average Customer Review
4.7 out of 5 stars (45 customer reviews)
 
 
 
 
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171 of 173 people found the following review helpful:
5.0 out of 5 stars Inspired Cuisine with Grace and Spirit, January 25, 2004
A wonderful addition to the growing raw-foods cookbook list! This is a delightfully written, very engaging book that would be an excellent introduction for anyone interested in a living foods lifestyle.

The first half of the book is a compilation of information, from advice and the benefits of going raw to a comprehensive list of foods, tools and techniques. Very useful for the beginner (even veteran raw foodists might learn a thing or two).

The second part of the book consists of Renee's delicious vegan recipes (no animal products or dairy). Everything I have tried is tasty, elegant and nicely balanced and her desserts are outrageous!

Unlike Trotter and Klein's wonderful but complex "Raw", the offerings here are very easy to assemble. My one complaint is that many of the side notes and paragraph headings are printed in very pale gray. The lack of contrast makes these very difficult to read... it's a design flaw but doesn't diminish the overall quality of the book.

As a raw chef, myself, I think Renee has done a masterful job of creating a book that will appeal to everyone. Simple, straight forward and delicious. There is a real sense of love and joy that pervades this book. Highly recommended!!

Bon appetit!

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89 of 90 people found the following review helpful:
5.0 out of 5 stars Delicious every time!, January 22, 2004
By A Customer
I took 2 classes with the author in NYC this fall, and her food was amazing, so I eagerly awaited the book! So far, my boyfriend (who is not raw) and I love everything we have made. The pies are especially fabulous, and better than all cooked pies I have had. They are incredibly rich and delicious. I have also made the pasta puttanesca and linguine alfredo, sundried tomato flax crackers, caesar dressing, ginger miso dressing, strawberry and cream smoothie, and zucchinni spelt flatbread. The two pies we made were the Mango Papaya Coconut Creme with Raspberry Frosting, and the Walnut Pear Torte. Amazing.
She does include some recipes for steamed vegetable side dishes, as she writes that some harder veggies may be difficult for some people to digest and assimilate in their raw form. Even if, as a strict raw-foodist, you were against this, I would still recommend buying this book. Everything is delicious, and very creative. The food is rich and luxurious, and if you are serving non-rawfood people, these are recipes that will really impress them. The first half of the book has in-depth information about raw food ingredients and techniques, such as sprouting, culturing, and fermenting. good for a raw foods introduction, as well as "advanced" cooks. If you are not a raw-foodist, you will still love the recipes, so if you would like to eat more fresh food, this is a great book. Some gadgets like a dehydrator and blender are necessary for some recipes, but others don't require them. Enjoy!
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86 of 89 people found the following review helpful:
5.0 out of 5 stars More than 300 sumptuous gourmet recipes, March 6, 2004
By Midwest Book Review (Oregon, WI USA) - See all my reviews
Compiled by Renee Loux Underkoffler, Living Cuisine: The Art And Spirit Of Raw Foods presents more than 300 sumptuous gourmet recipes. Tut this is far more than just another cookbook. Living Cuisine explains in detail the techniques and methods to healthfully and safely prepare raw foods and deftly bring out their flavor. Underkoffler (an expert raw-food chef and the former co-owner of the Raw Experience restaurant in Maui) offers professional techniques for balancing flavors, juicing, sprouting, fermenting, dehydrating, blanching, garnishing, and so much more. These high quality recipes include Vanilla Bean Cookies; Basic Buckwheat Crunch Cereal; and Layered Nueva Corntillas among many more delicious favorites. A superb guide for those seeking to explore the health benefits and fine culinary taste of raw foods, Living Cuisine is a welcome and much appreciated addition to any gourmet cookbook collection.
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Most Recent Customer Reviews

4.0 out of 5 stars Very nice book!
This is one of my first raw vegan food books I bought, of which I have quite a few now. Great looking recipes. Fun to read and imagine. Read more
Published 19 days ago by liberatelabanimals

5.0 out of 5 stars This amazing book is BLOWING MY MIND
I've been a natural-foods chef and enthusiast for most of my life, but just a couple of chapters in to this unbelievable book and I feel like I've only listened to Kenny G and... Read more
Published 1 month ago by jean-pierre parent

4.0 out of 5 stars some real raw gems
I discovered "Living Cuisine" while cooking for a yoga ashram. The ashram was the perfect laboratory for experimentation in creative cooking. Read more
Published 1 month ago by aisleofview

3.0 out of 5 stars No photos and too much like an encyclopedia.
I disagree with the other reviewer that gave this book 3 stars. This book is absolutely aimed at the beginner. Read more
Published 2 months ago by Amazon Woman

5.0 out of 5 stars great recipes, involved but fun.
If you are looking for some great, involved and simple raw recipes or some new ideas to incorporate into your routine, this is a great book. Read more
Published 6 months ago by C. Colbert

5.0 out of 5 stars Best Book... Absolutely Smitten!
My background is that I'm a great cook and I love creating and trying brilliant new recipes. I'm not a vegetarian or even a raw foodie just yet, but want to understand the full... Read more
Published 14 months ago by Llana

5.0 out of 5 stars So Amazing!!
This is a fantastic book. I just got it moments ago, but I'm so anxious to pour over its amazing recipes! The inspirational saying in the front has me hooked. Read more
Published 17 months ago by BMoH

4.0 out of 5 stars Good information
I was very impressed with the information in the first half of the book. I learned a lot of useful tips to help in the raw foods diet. Read more
Published 17 months ago by Gail

3.0 out of 5 stars Great book but not for beginners.
Living Cuisine provides a great education on the raw food way of life. It is one cookbook that you will actually read. Read more
Published 17 months ago by Shannon Mahoney

4.0 out of 5 stars Extremely informative
This book is very well organized. There is SO much information in this one book. I look forward to preparing some of these dishes. Read more
Published 17 months ago by LibraCyn

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