In this book that is dedicated to raw food cuisine, there are over a hundred recipes coming from various culinary traditions. From Mediterranean cuisine and on to American and Oriental cuisines, revisited in the light of new raw food trends. The book includes appetizers, entrees, first and main courses, one course meals and side dishes and offers a rich selection of innovative ideas for preparing quick raw food dishes. All of the recipes undoubtedly have a certain aesthetic appeal, as illustrated by the large-format photographs accompanying the text, which provides clear and easy to follow instructions. Through a selection of recipes, including meat and fish as well as vegetables and sauces, you will learn to appreciate the intrinsic flavour of foods and how to prepare raw but tasty dishes in which the nutritional properties of the ingredients are at their best. You will find many stimulating suggestions on how to prepare fresh ingredients quickly, full of their untainted and vital energy, and serve healthy nutritious dishes, using all your imagination. You will experience the endless possibilities and the many variations of raw food, a different way of cooking that is cheerful and creative, but with aromas, flavours and colours that recall the typical dishes of different cuisines around the world and can satisfy even the most discerning palate. AUTHORS: Sandro Masci deals with food, food criticism and sensory analysis. He currently collaborates with numerous press outlets and has taught in the Gambero Rosso schools. He also holds team-building courses in the area of food and wine and is co-founder of Les Blancs Chefs, a professional and amateur culinary school. His most recent books include: Crudo e mangiato. Più di 400 ricette facili, stuzzicanti e veloci (2010) and Il mangiamondo. Oltre 5000 ricette di ogni tempo e paese (2011). Liliana Bonomi has a degree in literature with a specialization in history. For several years she has exhibited intense journalistic activity, working with various newspapers and magazines, including Design Magazine, Multisala, Italian Style and Success. She is known for writing articles examining the art of gourmet cuisine, with a special focus on historical aspects. She has produced the book: Leonardo da Vinci e la cucina rinascimentale. Scenografia invenzioni ricette (Gremese, Rome 2006), published in Italy and France. SELLING POINTS: ? 272 pages dedicated to food lovers and those who choose a healthy diet. ? 110 ?raw? recipes that are quick to prepare and sure to please, with clear easy-to-follow instructions. ? All the secrets for preparing a quick and healthful, completely raw meal. ? Handy summaries devoted to the main condiments and certain special ingredients. ? Beautiful large-format colour images reveal all the details of these original preparations inspired by great gastronomic traditions from around the world. ? Introductory texts written by a specialist journalist and a renowned teacher at famous cooking schools.
