Raw Food Culinary School California
Spicy Powerhouse Chocolate Shake - Raw Chef Judy
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101 Things I Learned (TM) in Culinary School $9.99 Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef. |
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Raw Food for Everyone $16.99 Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine. Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now one of the nation's top raw restaurateurs presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone . While other cookbooks on raw cooking often feature rudimentary recipes or are limited in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won't-believe- they're-raw cheeses and ice creams to chips and crackers, this book proves that raw food is not just healthy and energizing-it's also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with the simplicity of its preparation techniques and the presentation of inventive flavors. With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic. |
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Culinary School $9.99 Ruane Manning Culinary School - Art Print |
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Raw Food: $10.16 Raw Food |
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Raw Food $9.45 Raw Food |
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101 Things I Learned (tm) In Culinary School $13.68 Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, ... |
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Living Raw Food: $22.05 The author of the bestselling Raw Food/Real World offers 100 more delectable recipes from New York’s premier raw restaurant, Pure Food and Wine. Picking up where Raw Food/Real World left off, Sarma Melngailis invites us inside New York’s top raw eatery, Pure Food and Wine, with 100 new recipes for delectable and healthful juices, shakes, soups, appetizers, main courses, cocktails, and desserts. The ultimate in healthful eating, Living Raw Food offers delicious fare for all seasons and occasions, and all levels of culinary skill, from Cucumber-Mint Gazpacho Soup to Mexican Chocolate Brownies with Sweet Tamale, Hibiscus Cream, and Avocado Gelato. In addition to her innovative recipes, Melngailis shows home cooks how to prepare simple raw food for the entire family and gives a wealth of material on life-giving foods. Filled with sensual, sexy, and energizing food--and featuring dozens of gorgeous photos--Living Raw Food is sure to enrich the life of every reader, whether a carnivorous epicure or a raw-foods junkie. |
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Raw Food Primer $13.96 Eating is more than just taking nutrients in. It's also pleasure, communion, and the taste of life. With the blossoming of raw food as an artistic cuisine, eating is also about discovering intense natural flavors and enticing high palate food lovers to explore new/old ways to eat. As the raw food movement enters the culinary mainstream, Chef Alex is right here to help with The Raw Food Primer as a starter kit. Those who try these succulent recipes will enjoy deep comfort, great nutrition, and fresh paths to glowing health. For many, raw food is already a way of life. But when we try to explain it to friends, family or students who don’t yet know the pleasures and the benefits of eating raw, they may say, You can’t keep up your energy with raw carrots or Yuck! That sounds really boring or I can’t give up my pasta! To answer such remarks, Chef Alex has written The Raw Food Primer. She gently introduces first timers to the concept of raw foods and a vegetarian diet. Encouraging them to add raw food slowly to their diet, she avoids a zealous approach that may frighten off people curious about uncooking but not quite ready to give raw cuisine a full embrace. With her charming, low-pressure style, Ferrara eases the reader into true eagerness to try tasty raw dishes and reap the health benefits like more energy. Many people who have gone raw report that they have a leaner structure, clearer skin and eyes, and they no longer experience problems with allergies or fatigue. The Raw Food Primer is perfect for curious students of this revolutionary food experience or the more experienced raw foodist — or anyone who merely appreciates delicious food. |
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Food and Culinary Arts $14.57 Food and Culinary Arts |
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Raw Food for Everyone: $23.09 Author autographed bookplates available! While supplies last. Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine. Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now one of the nation's top raw restaurateurs presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone. While other cookbooks on raw cooking often feature rudimentary recipes or are limited in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won't-believe-they're-raw cheeses and ice creams to chips and crackers, this book proves that raw food is not just healthy and energizing--it's also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with the simplicity of its preparation techniques and the presentation of inventive flavors. With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic. |
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