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Originally Posted by RawFoodGrl
In one book I borrowed, I found a "Letter to the Chef" which explains about being raw food, asking the chef to get creative, and lists the acceptable foods. The idea is to ask the waitperson to give it to the chef, to use their creativity.
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It's in the 2007 version of "12 Steps to Raw Foods" by Victoria Boutenko, page 167. Look at this post for more detail:
http://www.rawfoodchat.com/forums/sh...ted=1#post6609