The Raw Gourmet by Nomi Shannon
Nutritionists are increasingly aware of the benefits of raw foods — from significantly higher nutrition levels to easier assimilation. But who can give up tasty cooked fare such as pizza, or morning staples like oatmeal, or tasty desserts like carrot cake or apple pie? Now, learn how you can have all these and more — all raw, with all their natural goodness! Hundreds of exquisite color photos will have your tastebuds begging to try exotic dishes like Chili Rellenos, Spinich Mousse and Vegetable Nori Roll-ups.
8½" x 11". 218 pages. Paper