186 pages, 4 unnumbered pages of plates : 23 cm

The latest food trend is so retro it's practically primeval: fruits, vegetables, seeds, and nuts untouched by temperatures greater than 108F. In The Raw Truth, restaurateur and consultant Jeremy Safron exalts the delicious simplicity of this back-to-basics cuisine. In a down-to-earth, no-fuss style, Safron teaches the fundamentals for soaking or sprouting ingredients like almonds and sesame seeds to make many appetizing, hearty, proud-to-be-raw dishes. But these dishes aren't only tasty, they're healthful too: raw foodists claim that raw foods contain all the enzymes needed to break down on their own, plus more vitamins and nutrients than their cooked counterparts. So whip up such rare and healthy creations as Creamy Red Pepper Soup, Carrot Almond Essence Bread, and Carob Hazelnut Torte, and make your next meal totally rawesome!

Includes bibliographical references (pages 180-181) and index

Raw Foods -- Raw Tools -- Raw Techniques -- Raw Recipes -- Fruit Dishes -- Fruit Soups -- Drinks -- Salads -- Dressings -- Savory Soups -- Appetizers -- Sides -- Entrees -- Desserts

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