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Nomi
Shannon, raw food author, chef, and teacher from the United States, and
Sheryl Duruz, raw food chef and teacher from Canada and Australia,
teamed up across the continents to bring you Raw Food Celebrations:
Live Food Entertaining Made Easy.
The outcome of our exciting
collaboration is a unique compilation of menus, recipes, full-color
photographs, and plan-ahead guides designed to make your entertaining
foolproof and fun. Use the menus as they are presented, or mix and
match them as you like to create your own eclectic bill of fare.
Our
objective with Raw Food Celebrations is to help you enjoy entertaining
in your home with ease. We have created menus that range from the
traditional to the exotic, including brunch, luncheon, and cocktail
party ideas. You will be able to select either innovative or
time-honored flavors to serve your guests. Whether or not your
guests have an interest in nutritious raw cuisine, they are sure to
enjoy the food and festivities.
We believe this is the first book of
its kind, devoted exclusively to healthful raw menus and recipes
designed for entertaining. To help you plan ahead, we've ensured that
many of the recipes can be prepared in advance, leaving you time to
decorate your table and relax a bit before company arrives so you can
be the finest host possible.Whether you are planning a
graduation party, wedding shower, birthday celebration, or holiday
gathering, we sincerely hope that Raw Food Celebrations becomes the
guide you rely on year after year for all your happy occasions.
Nomi and Sheryl
From The Foreword by Mike Adams
The Health Ranger, Editor of Natural News.com
"When
I picked up Nomi Shannon's first book, The Raw Gourmet, several years
ago, I was immediately struck by the beauty and simplicity of it.
Folded among the pages of astonishingly beautiful photographs of raw
food creations were unexpectedly short, simple-to-follow, and yet
rewarding recipes that used only a few basic ingredients to achieve
spectacular results. I was hooked. That book still stands on my shelf
as one of the milestone contributions to the world of raw food cuisine.
Now, it seems Nomi has achieved the remarkable yet again, this time
teaming up with Sheryl Duruz and taking us on a whirlwind tour through
rich cultural food traditions and tongue-teasing tastes while somehow
managing to achieve a rare balance of artfulness and simplicity at the
same time.
The recipes in this book, Raw Food Celebrations, have
become some of my instant favorites. Through Nomi's and Sheryl's
guidance, these recipes will inspire you, humble you, and reward you
with sheer delight as you munch, crunch, and lunch your way from one
recipe to the next, treating yourself to the most healthful meals in
the world while impressing friends and family with your newfound
brilliance for creating genuine cuisine.
I'll admit I'm a crude
preparer of nutritious foods. Most of what I gulp down from my morning
blended superfood smoothie ritual is neither elegant nor attractive
(blended sprouts and spirulina, after all, are not exactly appealing to
the eye), but one afternoon, after using just three recipes from this
book you're now holding, I managed to present a raw cuisine spread for
family and friends that had them wondering if my body had been secretly
switched with a clone who trained at an exotic culinary institute in
some far-off land. Needless to say, they were impressed, and I was
thrilled!
Whether you're looking to dive into a grand expression
of raw food artfulness or simply fill your eager tummy with the most
beautiful and nutritious foods in the world, Raw Food Celebrations may
be just the book you're looking for. Nomi's and Sheryl's guidance
provides exactly the direction you need to go from being a raw food
novice like me to a true raw food artist respected by friends and
family alike. I encourage you to dive right in, turn a few pages, get
your hands drenched in lemon juice, and start discovering just how much
fun it really is to eat the most healthful foods in the world!"
Mike Adams, The Health Ranger, Editor of Natural News.com
Table of Contents
- Foreword by Mike Adams
- Introduction
- Tips for a Successful Event
- Useful Equipment
- Italian Menu
- Thai Menu
- Brunch Menu
- Cocktail Hour
- Traditional Menu
- Light Luncheon Buffet
- Glossary of Ingredients
- Resources
- About the Authors
- Index
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