French food preparation is an art form, from selecting fresh herbs and vegetables, to balancing delicate flavors, to presenting the final dish. It is a way to express one’s passions and vision by telling a story through the recipe. Raw vegan cuisine allows the ingredients to participate more fully in that story, by highlighting the natural flavors, and elevating them with well-paired sauces, contrasting textures, and subtle flavorings.
This recipe book is a vehicle for creativity and innovation. Each province in France has their own interpretation of classics such as crêpes, omelettes, and quiche. Most importantly, use local ingredients whenever possible, and try to bring out and enhance the inherent flavor, rather than suppressing it with salt and spice. All recipes in this book intentionally leave out any salt, except when used for a smoky or egg flavor, so that the delicate herbs can directly shape your experience.
This book also presents an opportunity to experiment with beautiful presentations. I used flowers from my own garden for the photos, and enjoy using basic shapes and clean lines, but your own preferences may vary. Using cookie cutters and molds to shape the food, and sauce spoons to create eye-catching patterns on the plate, is an integral part of the experience of creating French dishes. Take your time and create beautiful artwork!