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Plant Food - cover

Plant Food

Matthew Kenney, Meredith Baird

Publisher: Gibbs Smith

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Summary

The Matthew Kenney  team, always on the forefront of culinary innovation, offers up their  latest techniques and approaches to raw food dining. This cookbook  guides you to prepare raw foods in a contemporary, artistic manner  utilizing the best ingredients. The recipes are grouped by method:  found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented,  aged, sweetened, blended, and juiced, and make soups, salads, cheeses,  main courses, desserts, and drinks. 
Available since: 01/08/2014.
Print length: 160 pages.

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