Living Cuisine

Six or seven years ago there was a terrific raw food gathering on the island of Jamaica. All the raw food authors, teachers and chefs were there, with over 200 attendees. Each of us chefs/authors took turns making meals for the crowd; and there were ongoing demos and classes throughout the week.

One night, feeling anti-social from the heat and all the goings-on I chose a dark quiet spot to have dinner where I would least be noticed. I had forgotten what would be on the menu and who would be making it that night. Really, all I wanted to do was eat and quietly slip away from the crowds! My meal was served but it was so dark I couldn¹t really see it. So, I put fork to food, and food to mouthŠonly to experience an absolutely wonderful and unforgettable explosion of flavor. This was my introduction to Renee Underkofflers food.

You can find that recipe or one similar to it on page 375 of her book, it's called Sun-Fired Tomato Lasagna Terrine.

Living Cuisine was published a few years after the Jamaica event and contains many of the very dishes the talented Renee served up in a restaurant she co-owned in Maui Hawaii.

With such delicious and diverse recipes as Pesto-Stuffed Mushrooms, Sweet Corn Bisque with Spicy and Sweet Pepper relish, Indonesian Vegetable Pad Thai and Chocolate Hazelnut Torte with Raspberry and Vanilla Crème Frosting, Renee makes it clear that eating raw is anything but boring.

Besides the more than 300 delicious recipes, there is much to learn from Living Cuisine (where else can you learn how to use pineapple as a whitener for clothing?). After my own book, The Raw Gourmet, this is the first raw food recipe and information book that I recommend because, like me, Renee is obviously a writer to whom the details are important. This book will enrich anyone from a total raw-fooder to the simply raw-curious.