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. Raw Power has a wealth of ideas for preparing and presenting raw fish, seafood and meat, 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 smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within. There are also chapters on searing, grilling and roasting; salting; and smoking, accompanied with complementary marinades and dipping sauces. In addition, there are chapters on salad and vegetable platters, pickles and fruit plates to allow you to create your own fresh and innovative crudo masterpieces. Raw Power 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 salad ingredients as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.

Author Biography

Food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets. Her book Cured was shortlisted for the Andre Simon award and the Guild of Food Writers best food book.