Here are 115 recipes for the curious omnivore from a new generation of French chefs. This stylish and accessible take on the next big trend in food includes soups, salads, juices, seafood, raw and seared meat, and deserts. 'Raw Talent' features throughout the book focus on some of the most exciting raw food chefs and restaurants in Paris.
The benefits of eating less processed food are increasingly recognised, and raw food diet books have a dedicated following. Raw Food French Style book has a non-fanatical approach, with the emphasis on flavour. Recipes include: Raw Beetroot, Nut and Grapefruit salad; Passionfruit and Coconut Tuna fillet; Veal Tartar tartare with Oysters and Seaweed; Sesame and Clemantine sauce; Pineapple, Sage and Ginger sorbet.
DELPHINE DE MONTALIER is an author and culinary stylist. She contributes regularly to Glamour and Saveurs. The author of several cookery titles in French including Fish & Fish, Les petits legumes and Tarte maison, this is her first book to be translated into English
- A practical guide to eating raw
- Barely Cooked
- Dips and Preserves
'This is a cookbook full of inspiring recipes, packed with intriguing flavours. Focusing on seasonal, fresh ingredients, and packed with beautiful images to accompany the recipes, the book is a joy to read.'
‘Unenthused by raw food? This will change your mind and create new favourites’
‘ not only absolutely gorgeous – it is inspiring…it does look set to become one of my foodie bibles’
'This book is a revelation: do not be put off into thinking it is just for vegetarians or hemp wearers. The recipes are interesting, achievable, fresh, bright and delicious.'