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Uncooked by Lyndsay Mikanowski
Book DescriptionShowcases 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. The benefits of this type of food preparation for health and fitness are explained with recipes that capitalize on the products natural flavor.
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Book DetailsISBN: 9782080304766
(310mm x 240mm x 20mm)
Publisher: Editions Flammarion
Publish Date: 7-Mar-2005
Country of Publication: France
Books By Author Lyndsay Mikanowski
At the Crillon and at Home, Hardback (September 2008)
The Hotel Crillon is one of the most exceptional palace hotels in Paris. This book reveals the secrets of the Crillons kitchen. It features over 80 dishes, half are intricate recipes for special occasions, and the rest are simpler dishes for every day.
Egg, Hardback (April 2007)
The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers to desserts. This work includes recipes that range from traditional Patrice Hardy's black truffle omeletto to surprising Pierre Herme's raspberry Ispahan tart.
Vegetables by 40 Great French Chefs, Hardback (April 2006)» View all books by Lyndsay Mikanowski
Offering tips for growing produce and selecting the best vegetables at market, this title divulges the history and nutritional properties of the featured vegetables.
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Author Biography - Lyndsay Mikanowski
Lyndsay and Patrick Mikanowski - a landscape gardener and an advertising executive respectively - are both passionate about flavors. They are the authors of the book Tomate, published in French by Editions du Chene, and Patate, published in French and German by Editions Flammarion. Photograher Grant Symon, from Scotland, is a specialist in advertising and design. His work includes the photography for the book Patate.
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