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Plant Food
- Gibbs Smith - Books
- by Matthew Kenney, Meredith Baird, and Scott Winegard
Matthew Kenney s goal with his cooking schools is to bridge the gap between culinary art and ultimate nutrition. This cookbook does just that with recipes guiding you to prepare raw foods in a contemporary, artistic manner that embraces the latest techniques and the best ingredients while utilising a structured approach to raw food preparation. The recipes are grouped by method. What a beautiful way to eat healthy!
ISBN 9781423630623 | E | PB+
€27,20
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| Publisher | Gibbs Smith - Books |
|---|---|
| ISBN | 9781423630623 |
| Author(s) | Matthew Kenney, Meredith Baird, and Scott Winegard |
| Publication date | March 2014 |
| Edition | Paperback with flaps |
| Dimensions | mm |
| Illustrations | 50 col.ill. | 10 bw.ill. |
| Pages | 160 |
| Language(s) | Eng. ed. |
Description
Matthew Kenney s goal with his cooking schools is to bridge the gap between culinary art and ultimate nutrition. This cookbook does just that with recipes guiding you to prepare raw foods in a contemporary, artistic manner that embraces the latest techniques and the best ingredients while utilising a structured approach to raw food preparation. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, smoothies, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks. What a beautiful way to eat healthy!