Research Catalog
Creative raw cooking
- Title
- Creative raw cooking / Merce Passola and Edgard Viladevall ; translated by Julie Ganz.
- Author
- Passola, Merce
- Publication
- New York, NY : Skyhorse Publishing, [2014]
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFD 16-192 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Viladevall, Edgard.
- Description
- 223 pages; 21 cm
- Summary
- "Raw cooking is a form of eating food full of life and nutrition, which contains exquisite flavors, aromas, and textures in order to delight our five senses, particularly our palate. In this book, you will find: - Lists of basic raw ingredients - How to organize your kitchen with the necessary tools - How to press, cut, macerate, grow, ferment, and dry the ingredients - How to add your own touch to the dishes - And more than 120 recipes for all tastes: creams and soups, salads, sauces, breads, cheeses, crackers, sweets, shakes, and more!"--
- Uniform Title
- Cocina cruda creativa. English
- Alternative Title
- Cocina cruda creativa.
- Subject
- Raw foods
- Call Number
- JFD 16-192
- ISBN
- 9781629144719 (Print)
- 1629144711 (Print)
- 9781629149141 (E-book) (canceled/invalid)
- LCCN
- 2014038831
- OCLC
- 867612249
- Author
- Passola, Merce, author.
- Title
- Creative raw cooking / Merce Passola and Edgard Viladevall ; translated by Julie Ganz.
- Publisher
- New York, NY : Skyhorse Publishing, [2014]
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Added Author
- Viladevall, Edgard.
- Research Call Number
- JFD 16-192