Raw Recipe Book - Editions Auberon

Raw Recipe Book, Editions Auberon

The appeal of food served raw continues to grow.

Restaurant menus frequently offer, often in abundance, savory 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 now.

For excellent reasons.

Eating raw indeed 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 omega is also a positive nutritional element. In addition, foods eaten raw are 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 make a dish that will be a delight both for the eyes and for the palate of your family or your guests, without complicating your life. It is enough to always choose products of the first quality and of perfect freshness.

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

Marie-Annick Aviotte-Le Penmelen
Photographs by Philippe Roy