Delights of the Garden
What this Washington, D.C., restaurateur advocates is not only clearing the diet of meat, dairy, and poultry products but also avoiding the heat of the stove, convection oven, and microwave. His rationale? Because the 120 to 140 degrees needed to cook foods essentially strip away natural nutrients and enzymes, the more than 100 recipes offered here rely on such equipment as blenders, processors, and even dehydrators. Vegetarianism at its most extreme--and, quite probably, at its most interesting.Barbara Jacobs