Renee Loux Underkoffler - Living Cuisine: The Art and Spirit of Raw Foods / Живая кухня: Искусство и дух сыроедения [2004, ePub, ENG]

Table of Contents

Title Page
Copyright Page
Epigraph
Acknowledgements
Foreword
Preface

Part One - The Basics

Chapter 1 - Food for Life
Chapter 2 - Modern Farm to Modern Table
Chapter 3 - Enzymes: The Spark of Life
Chapter 4 - Transitioning to Health

Part Two - The Raw Foods Pantry

Chapter 5 - The Essentials: Fresh Produce
Chapter 6 - Algae and Seaweed
Chapter 7 - Legumes and Beans
Chapter 8 - Grains and Grasses
Chapter 9 - Nuts and Seeds
Chapter 10 - Herbs, Edible Flowers, and Spices
Chapter 11 - Sundries
Chapter 12 - The Prime Raw Foods Kitchen Equipment and Tools

Part Three - Raw Foods Preparation Techniques

Chapter 13 - Balancing and Developing Flavors
Chapter 14 - Chopping and Cutting Techniques
Chapter 15 - Juicing
Chapter 16 - Sprouting: Amplified Nutrition in a Simplified Form
Chapter 17 - Culturing and Fermenting
Chapter 18 - Dehydrated and Sun-Fired Food from a Low-Temperature Bakery
Chapter 19 - Blanching and Steaming
Chapter 20 - Garnishing and Presentation

Part Four - The Recipes

Chapter 21 - Beverages
Chapter 22 - Soups
Chapter 23 - Salads and Salad Dressings
Chapter 24 - Appetizers: Great Beginnings
Chapter 25 - New Sushi
Chapter 26 - Vegetable Sides and Accompaniments
Chapter 27 - Classic and New Entrées
Chapter 28 - Burgers and Patties
Chapter 29 - Cakes and Frostings
Chapter 30 - Pies, Tortes, and Crusts
Chapter 31 - Cookies and Biscotti
Chapter 32 - Parfaits, Custards, and Frozen Treats
Chapter 33 - Crackers, Crisps, and Flat Breads
Chapter 34 - Dehydrated Extras

REFERENCES
RESOURCE GUIDE
INDEX