In step with the trend towards natural products, Uncooked is a celebration of the art of raw cuisine. If eating raw means eating a more balanced and nutritious diet, it also requires the knowledge of how to choose the right ingredients and how to prepare them. Lyndsay and Patrick Mikanowski bring together the many recipes that have inspired them on their travels and introduce raw dishes from all over globe: Californian vegetables, Japanese sushi, lemonmarinated meat and fish from Polynesia are just a few of the tantalizing dishes. The benefits of this type of food preparation for health and fitness are explained with recipes that capitalize on the essence of the product's natural flavor or enhance it with spices, herbs, and oils. The authors also offer suggestions for varying the dishes according to the season and your personal taste, as well as great wine matches for each dish. The book's fresh and modern design comes alive with Grant Symon's flawless photographs of the 100 dishes for fruit, vegetables, fish, and meat that are often as surprising to the eye as they are to the tastebuds.
From quick and easy recipes to more sophisticated preparations, this volume is an initiation in tastes both simple and refined: oyster with blood orange ice shavings, veal carpaccio, sardine tartare with caper puree, cucumber soup with pistachio oil; the possibilities - and delights - of raw cuisine are countless.