Fresh

The Ultimate Live-Food Cookbook

Nonfiction, Food & Drink, Vegetarian, Healthy Cooking
Cover of the book Fresh by Sergei Boutenko, Valya Boutenko, North Atlantic Books
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Author: Sergei Boutenko, Valya Boutenko ISBN: 9781556438479
Publisher: North Atlantic Books Publication: May 18, 2010
Imprint: North Atlantic Books Language: English
Author: Sergei Boutenko, Valya Boutenko
ISBN: 9781556438479
Publisher: North Atlantic Books
Publication: May 18, 2010
Imprint: North Atlantic Books
Language: English

Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.

Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

From the Trade Paperback edition.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.

Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

From the Trade Paperback edition.

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