|
|
Article: The joy of uncooking: Chefs bring bold flavors into raw-food movement.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- April 26, 2004
- Author:
CopyrightCOPYRIGHT 2004 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Aleta Watson
Spicy pad thai with zucchini noodles, summer rolls with cucumber wrappers, pizza with a sprouted wheat crust _ raw food is not just carrot juice and wheat grass anymore.
Although ascetics long have experimented with uncooked food as a path to spirituality and long life, a new generation of chefs is winning a wider audience with dishes that are as much about flavor as health. In the hands of culinary luminaries such as Charlie Trotter, the raw food diet is being transformed from regimen to cuisine with blenders, juicers and dehydrators.
Food-obsessed Northern California took its place at the forefront of the transformation ...