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Ani's raw food essentials : recipes and techniques for mastering the art of live food

Author: Ani Phyo
Publisher: Cambridge, MA : Da Capo Press, 2010.
Edition/Format:   Print book : English : 1st Da Capo Press edView all editions and formats
Summary:
Presents a collection of recipes for raw food dishes for such categories as soups, salads, wraps, pizza, dumplings, and desserts, along with advice on techniques for dehydration, fermentation, and sprouting.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Ani Phyo
ISBN: 9780738213774 0738213772
OCLC Number: 435418324
Notes: Includes index.
Description: xxvii, 323 pages, [16] pages of plates : illustrations (some color) ; 24 cm
Contents: Introduction --
pt. I. The basics. 1. Tools and ingredients (Kitchen tools --
Shopping --
The essential raw pantry and fridge --
How to use this book --
At a glance : tip icons) --
2. Raw basics and techniques (Dehydration --
Flatbreads --
Soaking and sprouting --
Fermenting and pickling --
Substitions) --
pt. II. The recipes. 3. Drinks (Smoothies --
Mylks and shakes --
Elixirs --
Sun teas --
Cultured drinks) --
4. Breakfast (Creal --
Crepes --
Pancakes --
Bacon --
Scrambles --
Quiche --
Toast and biscuits --
Jam and butters) --
5. Snacks and accompaniments (Cheezes --
Chips --
Crackers --
Vegetables --
Seasoned nuts --
Pickled vegetables) --
6. Soups --
7. Salads and dressings --
8. Wraps, sandwiches, and burgers (Wraps --
Sandwiches --
Sun burgers) --
9. Pizza and noodles (Pizza --
Noodles) --
10. Dumplings and rice (Dumplings --
"Rice" --
Nori maki) --
11. Desserts (Pies --
Cakes --
Ice Kream --
Sweet sauces --
Cookies) --
12. Sample menus (Breakfast --
Lunch and picnic --
Dinner --
Foods to go) --
13. Raw for dogs) --
pt. III. Resources (Reducing your carbon footprint --
Reduce, reuse, recycle).
Other Titles: Raw food essentials
Responsibility: Ani Phyo.
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Abstract:

Presents a collection of recipes for raw food dishes for such categories as soups, salads, wraps, pizza, dumplings, and desserts, along with advice on techniques for dehydration, fermentation, and sprouting.

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