Indian Cookery Course

Indian Cookery Course
ISBN: 9780857833280
Publication Date: 1 April 2017

Why raw When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul.

Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that minimise cooking to ensure that as any of raw chocolate's nutrients as possible are retained to deliver the best benefits. Kathy provides delicious recipes in an accessible, light and easy way for a wide variety of home cooks, from a quick Berry and Raw Chocolate Smoothie to simple Roast Veg with Raw Chocolate Picada.

With tips and tricks and a balanced approach to cooking healthy and nourishing food, she also offers vegan and dairy-free options and healthier twists on classics with a focus on flavour.

About the Author

Monisha Bharadwaj is an award-winning author, who writes regularly for magazines, including delicious, on food and style, features frequently on UK television and radio and makes regular appearances on Great Food Live. She also runs her own successful cookery school.