(2004, softcover, 496 pages)
Renee Loux Underkoffler is a raw-foods chef and former co-owner of the Raw Experience restaurant in Maui. She facilitates health retreats and workshops worldwide, which incorporate yoga and living foods into a balanced lifestyle.
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.
In Living Cuisine, celebrated raw chef Renee Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.
At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living.
Forward written by Woody Harrelson.
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Customer Reviews:Jenny Love (Friday, 21 July 2006)
Rating: 
I found Renee's book quite informative. Would be very good for someone new to raw foods. It details methods of food preparation, which implements to use, techniques like culturing and fermenting, recipes etc. It also goes into detail on what to stock your pantry with - seaweeds, legumes, grasses, nuts, herbs etc.
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Total votes: 0