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Raw Food for Everyone: Essential Techniques and 300 Simple-To-Sophisticated Recipesby Alissa Cohen
Synopses & Reviews
Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine.
Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now one of the nation's top raw restaurateurs presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone.
While other cookbooks on raw cooking often feature rudimentary recipes or are limited in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won't-believe- they're-raw cheeses and ice creams to chips and crackers, this book proves that raw food is not just healthy and energizing-it's also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with the simplicity of its preparation techniques and the presentation of inventive flavors.
With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic.
One of the nation's top raw restaurateurs presents a lavish array of 300 unique recipes, a primer of preparation methods, and a comprehensive ingredient guide in "Raw Food for Everyone."
About the Author
An internationally recognized chef, speaker, and author, Alissa Cohen has frequently been featured in the media, including an appearance on the Today show. In 2008, she opened Grezzo, a 100% raw organic vegan restaurant, to rave reviews. Her self-published book, Living on Live Food, has sold more than 45,000 copies. She and her husband divide their time between Boston and Maine.
Leah J. Dubois a former chef at top East Coast restaurants, is now executive chef at Grezzo and lives in Boston.
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