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

Recipe book Raw - Editions Auberon

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Recipe book Raw, Editions Auberon

The appeal of the foods served raw does not cease to assert itself.

Frequently, maps of the restaurants, often in abundance, a carpaccio sweet and savory, marinated fish, tartar. Japanese cuisine, with its famous sushi and sashimi dishes, has attracted also since already a few years a large number of French.

For excellent reasons.

Eat it raw encourages the necessary inputs to our body, vitamins, trace elements, minerals, fibre, these essential elements are partially destroyed by cooking and for which we often lack in the words of the dieticians. The use of vegetable oils of high quality, non-baked, highly digestible and rich in omegas is also a nutritional element to be positive. Foods eaten raw are more nutritious and can therefore serve, in proportions lighter. It is therefore excellent for the line !

Simple to make, these recipes will also allow you to compose your plates with color ! In less than half an hour you will have a dish that will be a treat both for the eyes and for the palate of your family or your guests, without complicate your life. It is sufficient to always choose products of first quality and absolute freshness.

Your knives, mandolins, and razors to vegetables, in all seasons you can enjoy this cuisine full of freshness, tasty and beneficial for fitness and health !

Marie-Annick Aviotte-Le Penmelen
Photographs of Philippe Roy

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