Raw - Solla Eiriksdottir (Hardcover)

Recipes for a modern vegetarian lifestyle

Dispatched in 4 to 7 working days
Price
523
RRP
R 670
(-22%)
No reviews yet.
Predict the Oscar 2019 Winners to Win a Movie Hamper! Details...

Description

A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiriksdottir

Product Details

Barcode
9780714871141
Department
Books
Released
25 Apr 2016
Supply Source
South Africa

Book

Authors
Solla Eiriksdottir
Simon Bajada (Photographer)
Subtitle
Healthy, Fresh Food for a Modern Lifestyle
Binding
Hardcover
Publisher
Phaidon Inc Ltd
Language
English
Number of Pages
240
Dimensions
270 x 205 x 27mm (270g)

Summary

A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir

Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.

Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.

After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.

This book will appeal to raw food fans, the health conscious, and lovers of all things Nordic.

Non-Fiction

General Subject
Cooking
BISAC Subject 1
Cooking / Methods / Raw Food
BIC Classification 1
General cookery & recipes
Library Subject 1
Cookbooks
Library Subject 2
Vegetarian cooking
Dewey Classification
641

Author Bio

Chef Solla Eiriksdottir is the owner of Glo in Reykjavik - Iceland's most popular vegetarian and raw-food restaurant. She opened Glo twenty years ago and today runs five successful restaurants, an organic market, and has her own organic food brand, which is sold in grocery stores and supermarkets across Iceland. She has published five cookbooks, co-authored others, and has written many articles on organic food. She taught vegetarian cooking on television and she gives demonstrations every year at The Longevity conference in Los Angeles. She is an enthusiastic advocate of an organic and sustainable lifestyle, and has helped to make both vegetarianism and the raw food movement more mainstream and widely available in Iceland. Her restaurant and cuisine has gained an international reputation seeing Solla win the best RAW Gourmet Chef award in 2011 and 2012.