Raw and Rare

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.

• The Great Ceviche Book, revised: [A Cookbook]
• The Poke Cookbook: The Freshest Way to Eat Fish
• The Ultimate Ceviche Chef: The Art Of Central American Cuisine
• Robata: Japanese Home Grilling
• Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails [A Cookbook]
• Bäco: Vivid Recipes from the Heart of Los Angeles
• State Bird Provisions: A Cookbook
• Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them
• Nikkei Cuisine
• Charcoal: New Ways to Cook with Fire