Recipe book Raw - Editions Auberon A17-ED12 A la Plancha® Editions and Publications

Cru Recipe Book - Editions Auberon

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Cru Recipe Book, Editions Auberon

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Cru Recipe Book, Editions Auberon

The attraction of food served raw continues to grow.

Often the restaurant menus offer, often in abundance, salty and sweet carpaccios, marinated fish, tartars. Japanese cuisine, with its famous sushi and sashimi, has also attracted a large number of French people for several years.

For excellent reasons.

Eating raw promotes the necessary contributions to our body, in vitamins, trace elements, minerals, fibers, these essential elements which are partially destroyed during cooking and which we often lack according to dieticians. The use of quality vegetable oils, uncooked, more digestible and rich in omegas is also a positive nutritional element. In addition, foods eaten raw turn out to be more nutritious and therefore allow them to be served in lighter proportions. It is therefore excellent for the line!

Simple to make, these recipes will also allow you to compose your plates by adding color! In less than half an hour you will prepare a dish that will be a feast for both the eyes and the palate of your family or your guests, without complicating your life. It is enough to always choose products of first quality and of perfect freshness.

With your knives, mandolins and vegetable razors, in all seasons you will savor this cuisine all in freshness, tasty and beneficial for the form and health!

Marie-Annick Aviotte-Le Penmelen
Photographs by Philippe Roy

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