Author(s): Sandro Masci
In this book devoted to Raw Food cuisine, there are 110 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 and healthy Raw Food dishes. Through a selection of recipes, including meat and fish as well as vegetables and sauces, readers learn to appreciate the intrinsic flavours of foods and how to prepare raw but tasty dishes in which the nutritional properties of the ingredients are at their best. Readers venture into new areas and discover unusual and appetizing combinations, putting their culinary verve to the test. They will experience the endless possibilities and the many variations of Raw Food, a different way of preparing food 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 demanding palate.
Journalist and writer Sandro Masci has been involved with gastronomy and food criticism for over 30 years, collaborating with numerous editorial publications.your guests. Liliana Bonomi has a degree in literature with a specialization in history. She is known for writing articles examining the art of gourmet cuisine, with a special focus on historical aspects.