BOOK - CRU - The encyclopedia of raw cooking (CRUE2)

Creative and healthy, raw cuisine is reinventing gastronomy! Christophe Berg has been dedicated to raw cuisine for several years. Trained in the United States, he worked as a chef in Europe, happily integrating the gourmet French touch into raw cuisine. It offers here: basic techniques (dehydrate, marinate, ferment, mince, etc.); over 250 recipes; menu suggestions or mixed dishes. For every occasion and every season, a range of plant-based, gluten-free and 100% detox recipes.