In this second volume, I take you on a playful, multi-cultural journey through raw cuisine that’s as rooted in nature as it is inspired by the world’s great culinary traditions. Think all-raw scrambled “eggs,” eggplant “bacon,” handmade nut butters, creative breads, crunchy fermented vegetables, and vibrant dressings.
You’ll learn how to prepare gourmet raw cheese platters, Italian feasts with pizza and tortellini, Japanese tofu and sushi rolls, Indian curries and raw chapattis, Mexican lasagna, Middle Eastern mezze with hummus, falafel and harissa, and decadent desserts like chocolate banana pie and cheesecake.
