000			02814cam a22004694a 4500
001			98051705
003			AE-DuAU
005			20241127164720.0
008			050915s1999 nyua 001 0 eng
010			_a 98051705
020			_a0060392622 : _c35.00
040			_aDLC _cDLC _dDLC
042			_apcc
050	0	0	_aTX741 _b.J85 1999
069			_a04537301
090			_aTX 741 .J85 1999
090			_aTX 741 .J85 1999
100	0		_aJuliano. _978576
245	1	0	_aRaw : _bthe uncook book / _cJuliano with Erika Lenkert.
250			_a1st ed.
260			_aNew York : _bRegan Books, _c1999.
300			_aix, 288 p. _bcol. ill. _c25 cm.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
500			_aIncludes index.
505	0		_aWhy Raw? -- Dinner At My House -- Learning to Un-Cook -- Soups -- Salads -- Breads -- Snacks, Appetizers & Side Dishes -- Sushi -- Pizza -- Main Courses -- Desserts -- Drinks & Smoothies -- Dressings, Sauces, Marinades & Condiments -- The RAW Dairy.
520			_aRAW is the first major guide to preparing gourmet raw cuisine, an introduction to the finest dining this planet has to offer, with unique dishes made entirely from vegetarian and living foods.
520	8		_aRAW offers ultimate pure flavor, thousands of textures, and beautiful effects on body, mind, soul and the environment! This isn't 100 variations of salad, but an ultra-gourmet cuisine, which fuses ancient culinary techniques with a modern and practical lifestyle. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies. You're about to acquaint yourself with the vibrant flavors and miraculous nutrition of plant life in a way you never have before.
650		0	_aCookery (Natural foods) _99052
650		0	_aRaw foods. _91950
700	1		_aLenkert, Erika. _978577
852			_9p35.00 _y01-07-2004
907			_a14866 _b08-06-10 _c08-06-10
942			_cBOOK _00
998			_aaudmc _b01-07-04 _cm _da _e- _feng _gnyu _h0
905			_aJuliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most "innovative cooking" in the culinary conscious town. This is his first UNcook Book.
905			_aErika Lenkert is a regular contributing writer to Los Angeles magazine where she has a monthly restaurant column and has also contributed to Bon Appetit, Travel & Leisure, and InStyle magazines.
935			_aPO12788%5FOCT3
945			_g0 _i642793 _j0 _laudmc _nCopy Type:01 - Books _o- _p128.63 _q- _r- _s- _t1 _u0 _v0 _w0 _x0 _yi10207703 _z08-06-10
999			_c14866 _d14866