Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

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9780738213774: Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
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Book by Ani Phyo

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Named a "Top Ten Vegan Cookbook" byVegNews, July/August 2010 VegNews, May/June 2010 "The raw-food styling's of the uncook queen Ani Phyo return for her most must-have volume yet. Ani's Raw Food Essentials hits all of the basics--and beyond--in its hefty 300+ pages. Written with the beginner in mind, Phyo's comprehensive content makes it perfect for anyone interested in adding more raw, unprocessed, delicious, and healthy meals to their life...Phyo's tone is nothing but positive and supportive, encouraging small steps toward a healthier lifestyle and never demanding a 100-percent raw diet--especially not overnight." Library Journal, 5/15/10 "If you've avoided raw cookbooks in the past, this is a great starter title." VegDaily.com, 6/22/10"Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner." Copley's News Service"The foods are raw but her techniques are exceptionally polished" Healthy Magazine (UK) Named a Top Ten Vegan Cookbook byVegNews, July/August 2010VegNews, May/June 2010 The raw-food styling s of the uncook queen Ani Phyo return for her most must-have volume yet. Ani s Raw Food Essentials hits all of the basics and beyond in its hefty 300+ pages. Written with the beginner in mind, Phyo s comprehensive content makes it perfect for anyone interested in adding more raw, unprocessed, delicious, and healthy meals to their life Phyo s tone is nothing but positive and supportive, encouraging small steps toward a healthier lifestyle and never demanding a 100-percent raw diet especially not overnight. Library Journal, 5/15/10 If you've avoided raw cookbooks in the past, this is a great starter title. VegDaily.com, 6/22/10 Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner. Copley s News Service The foods are raw but her techniques are exceptionally polished Healthy Magazine (UK)" Named a "Top Ten Vegan Cookbook" by"VegNews", July/August 2010 VegNews, May/June 2010 "The raw-food styling's of the uncook queen Ani Phyo return for her most must-have volume yet. "Ani's Raw Food Essentials" hits all of the basics--and beyond--in its hefty 300+ pages. Written with the beginner in mind, Phyo's comprehensive content makes it perfect for anyone interested in adding more raw, unprocessed, delicious, and healthy meals to their life...Phyo's tone is nothing but positive and supportive, encouraging small steps toward a healthier lifestyle and never demanding a 100-percent raw diet--especially not overnight." "Library Journal", 5/15/10 "If you've avoided raw cookbooks in the past, this is a great starter title." VegDaily.com, 6/22/10"Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner." Copley's News Service"The foods are raw but her techniques are exceptionally polished" "Healthy Magazine "(UK)"Ani Phyo is fast becoming the go-to girl for all things raw. This book provides over 250 recipes and tips that prove that you don't have to sacrifice flavour to reap the benefits of a raw food diet. Phyo explains that raw food is more than just a diet - it is a way of life. She teaches readers how eating fresh, organic ingredients can affect the way we look, feel and interact with the earth. If you've been thinking about going raw, this book provides easy transitional recipes and techniques to help you painlessly make the change." "Funky Raw Magazine" (UK)"If you are a beginner to raw food, this would make an excellent first recipe book, and even if you consider yourself an expert, you will find lots of ideas and inspiration within the 320 pages of this book." Discovery's PlanetGreen.Com, 10/21/10 "[Ani is a] change-maker." "Top Sante Health and Beauty (UK), "July 2011 "[R]aw food bible." Named a "Top Ten Vegan Cookbook" by"VegNews," July/August 2010 VegNews, May/June 2010 "The raw-food styling's of the uncook queen Ani Phyo return for her most must-have volume yet. "Ani's Raw Food Essentials" hits all of the basics--and beyond--in its hefty 300+ pages. Written with the beginner in mind, Phyo's comprehensive content makes it perfect for anyone interested in adding more raw, unprocessed, delicious, and healthy meals to their life...Phyo's tone is nothing but positive and supportive, encouraging small steps toward a healthier lifestyle and never demanding a 100-percent raw diet--especially not overnight." "Library Journal," 5/15/10 "If you've avoided raw cookbooks in the past, this is a great starter title." VegDaily.com, 6/22/10"Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner." Copley's News Service"The foods are raw but her techniques are exceptionally polished" "Healthy Magazine "(UK)"Ani Phyo isn

Reseña del editor:

Chef Ani Phyo is back with Ani's Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what you've already got in your kitchen while also offering tips on dehyrating and more sophisticated techniques. Looking for innovative meals that are healthy and delicious? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her "you-won't-believe-they're-raw" desserts.Ani's Raw Food Essentials once again proves that you don't have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew "Tofu" in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more.

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9780738215600: Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

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ISBN 10: 0738215600 ISBN 13: 9780738215600
Editorial: Da Capo Lifelong Books, 2012
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