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Frequently Bought Together
Product Details
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Product Description
Product Description
One of Canada’s hottest restaurants puts a Fresh spin on vegetarian cuisine!
Toronto’s Fresh restaurants are consistently rated as among the most popular restaurants in the city. Appealing to vegetarians, vegans and those who enjoy meatfree meals as part of a healthy diet, Fresh has evolved from a humble juice bar into a chain of three dynamic and gorgeous downtown restaurants.
reFresh is a new edition of Ruth Tal’s first book, Juice for Life (Wiley 2000, 978-0-7715-7690-4). Completely revised and updated, reFresh offers the reader a sumptuous selection of the best recipes found on the restaurant’s menu today, all in a gorgeous full colour package that reflects the award-winning style and design of the restaurants themselves.
New in this edition:
- Over 100 of the latest recipes from the three Fresh restaurants
- A fresh new design that calls attention to the health benefits of various menu items
- Information on nutritional supplements that can be incorporated into the recipes for an added boost!
- Up-to-date information on buying and using a juicer at home
- A complete recipe index
- A new foreword by renowned chef Susur Lee
About the Author
Ruth Tal (Toronto, ON) is the founder of the Fresh chain of restaurants located in Toronto. Jennifer Houston (Toronto, ON) is the co-owner and head chef of Fresh.
Inside This Book
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Most helpful customer reviews
12 of 13 people found the following review helpful:
4.0 out of 5 stars
Complicated Delicacies!,
By Joanna (Toronto, ON) - See all my reviews
This review is from: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants (Paperback)
Delicious recipes with loooong lists of ingredients. Not for a spontaneous cook: you need to carefully plan which recipe you're going to cook, do all the shopping required for that recipe in advance, and then block off some time to carefully craft your selected dish.
E.g. "Simple Rice Bowl" -4 cups cooked brown basmati rice (see p. 3 for instructions on cooking rice) -1 batch Tahini Sauce (see p.98 for instructions on preparing the Tahini Sauce: 6 additional ingredients + food processor) -8 tsp tamari -2 carrots, grated -1 bunch parsley, chopped -1 lemon, cut in wedges And, it is typically served topped with Marinated Tofu (see p. 90) or Marinated Tempeh (see p.89). And this is the SIMPLE Rice Bowl :-) For whatever it's worth, I made it, and it was absolutely delicious, but very labour intense... ideal for a restaurant, but a little impractical for a weeknight supper at home :-) Having said that, the dishes really are delicious, and worth the planning and the effort. The book itself is beautiful: glossy paper, a ton of gorgeous colored pictures... As to the juice recipes in the second part of the book: they're surprisingly tasty and easy to make.
5.0 out of 5 stars
Excellent,
This review is from: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants (Paperback)
Terrific book. I visited one of the restaurants and many of menu items are in this book, despite it being their oldest book (new version of, that is). The recipes are fairly simple; in fact I'd even call them too simple. I have others, in a similar theme, that are only marginally more complicated and tastier, but I bought this book for the theme and to to build a base of experience in fresh vegan cooking (I'm not a vegan, but can't eat dairy and I'm trying to cut down on refined foods) and this book achieves that. Way too much juice content for my interest, but I knew that before I purchased. Heck, maybe I'll get a juicer.
What I like best is the way in which recipes build on one another. ie the Sauce section includes a handful of sauces that are used and built upon elsewhere in the book. Perhaps obvious for sauces, but also true for other sections. This makes it easy to use up left overs, and aids in recipe cross-pollination.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Imaginative and insightful,
By
This review is from: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants (Paperback)
The recipes here taste fantastic and you will find the ingredients usually in stock your regular grocer and if it isn't, you'll likely find it stocked plentifully at natural & health food stores such as Whole Foods. These dishes do taste wonderful with imaginative combinations and easy cooking instructions. One of the best thing about this book is the re-use of dishes. Say you made the Moroccan stew. Got left-overs? There's a roti recipe a few pages down that uses it for a filling. The same goes for many of the dressings. Use it for a salad and a sauce in a rice bowl or noodle dishes. For those of us who hate leftovers and eating the same thing twice in a row, this is the cure!
This book is also a two-part book. The second half is dedicated solely to juicing. I was able to pick a juicer (Breville Ikon) that I was super happy with based on the advice written. The recipes presented are unique combinations you won't find anywhere else. She skips the banana and strawberry only combos (even though they are great) combo because they are a stable in nearly any juice & smoothie book as filler. Only originals here! How about one with ginger, lemon, cucumber, apple and carrot? It wouldn't have been my first instinct but wow, it works. Iron Chef Susur Lee also contributed an all-red juice involving beets, raspberries and apples. Highly thoughtful and crafted. If you're a gym-nutsy and are bored of your regular protein mixes, recipes you'll love are in here too. The same goes for you coffee-aholics with espresso shakes including a healthier combination for those hooked on Starbucks Java Chip shake. Have trouble drinking wheatgrass? Ruth Tal has some knock-out combos for you. I had the Singing Grasshopper from the restaurant and was blown away how pleasant it was to drink it all. It has a soothing peppermint and now I can make it at home too. I highly recommend this book and I'm sure you'll find a few recipes that you're willing to try. I am not a vegetarian and far from vegan, but I wanted to increase my vegetable intake and eat less meat. I didn't have a good repertoire of vegetarian dishes, but now with this book in my library, I'm happy to make a vegetarian meal any night accompanied by a fabulous juice.
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