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“In this raw food cookbook that is written by two very, very like, hoity toity chefs, you find a lot of technique and a lot of interesting ways to approach things that you might otherwise not have thought of. So it’ll tell you how to dehydrate, how to use cashews to make cheese and that sort of thing. All of the technique with vegan cheeses that exist now really has its roots in raw food, which is interesting.” Read more...
Alicia Kennedy, Cooks & Food Writer
