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Raw ― 150 Dairy-free and Gluten-free Vegan Recipes
- ISBN13：9781760110024
- 出版社：Murdoch Books Pty Ltd
- 作者：Omid Jaffari
- 裝訂／頁數：精裝／280頁
- 規格：25.4cm*20.3cm (高/寬)
- 出版日：2016/06/01
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Amazing gourmet recipes for every day, as well as the basic kitchen skills needed to incorporate plant-based, raw vegan food into your life
Here are 150 dairy-free and gluten-free vegan recipes that let you into the secret of creating gourmet raw cuisine everyday. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and wellbeing because the less food is processed, the less stress it puts on the digestive system. The three sections in Raw—raw materials, staples and recipes—guide you through the processes for creating delicious raw vegan cuisine. From using a dehydrator and stocking a pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates,Raw is a guide to clean nourishing food that is full of goodness for body and soul. Includes dual measures.
Here are 150 dairy-free and gluten-free vegan recipes that let you into the secret of creating gourmet raw cuisine everyday. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and wellbeing because the less food is processed, the less stress it puts on the digestive system. The three sections in Raw—raw materials, staples and recipes—guide you through the processes for creating delicious raw vegan cuisine. From using a dehydrator and stocking a pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates,Raw is a guide to clean nourishing food that is full of goodness for body and soul. Includes dual measures.
作者簡介
Omid Jaffari is a world renowned chef, having worked at London's River Cafe and now based at Melbourne's Botanical Cuisine. This is his first book.
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