Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes- From Sashimi and Ceviche to Carpaccio and Tar
(eBook)

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Published
Jacqui Small, 2017.
Format
eBook
Status
Available Online

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Language
English
ISBN
9781911127598

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Lindy Wildsmith., & Lindy Wildsmith|AUTHOR. (2017). Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes- From Sashimi and Ceviche to Carpaccio and Tar . Jacqui Small.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Lindy Wildsmith and Lindy Wildsmith|AUTHOR. 2017. Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes- From Sashimi and Ceviche to Carpaccio and Tar. Jacqui Small.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Lindy Wildsmith and Lindy Wildsmith|AUTHOR. Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes- From Sashimi and Ceviche to Carpaccio and Tar Jacqui Small, 2017.

MLA Citation, 9th Edition (style guide)

Lindy Wildsmith, and Lindy Wildsmith|AUTHOR. Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes- From Sashimi and Ceviche to Carpaccio and Tar Jacqui Small, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDdea849fe-aed0-a2ca-d734-1555bfbb2822-eng
Full titleraw and rare delicious raw lightly cured and seared dishes from sashimi and ceviche to carpaccio and tar
Authorwildsmith lindy
Grouping Categorybook
Last Update2023-06-21 12:01:05PM
Last Indexed2024-03-27 05:11:01AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 21, 2023
Last UsedDec 18, 2023

Hoopla Extract Information

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    [synopsis] => In recent years, there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen. This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within. Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.
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