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The Raw Gourmet, Volume Three: Palate-pleasing Entrées to Feed 4 to 400

NR | 01 January 2001 (USA)

Culinary artist Nomi Shannon prepares luscious entrées and explains how to expand her recipes to feed a crowd. Nomi prepares raw lasagna, an all-raw pasta (with pesto, pomadoro, or marinara sauce), and a spinach mouse—the raw food answer to quiche!