The Goodness of Raw Chocolate by Kathy Kordalis
Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul. Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that minimise cooking to ensure that as any of raw chocolate's nutrients as possible are retained to deliver the best benefits. Kathy provides delicious recipes in an accessible, light and easy way for a wide variety of home cooks, from a quick Berry and Raw Chocolate Smoothie to simple Roast Veg with Raw Chocolate Picada. With tips and tricks and a balanced approach to cooking healthy and nourishing food, she also offers vegan and dairy-free options and healthier twists on classics with a focus on flavour
Kathy has been a professional in the food industry for years, has managed the Divertimenti Cookery School and trained at Leiths School of Food & Wine. She works with chefs such as Bill Granger and Peggy Porschen and for publications such as Waitrose and Tesco magazines.
| SKU | Unavailable |
| ISBN 13 | 9780857834126 |
| ISBN 10 | 0857834126 |
| Title | The Goodness of Raw Chocolate |
| Author | Kathy Kordalis |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2017-02-23 |
| Number of pages | 96 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |