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Entertaining in the Raw Hardcover – March 1, 2009


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Product Details

  • Hardcover: 240 pages
  • Publisher: Gibbs Smith (March 1, 2009)
  • Language: English
  • ISBN-10: 1423602080
  • ISBN-13: 978-1423602088
  • Product Dimensions: 7.5 x 25 x 9.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #589,346 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

ENTERTAINING IIN THE RAW

Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and his philosophy on food to create recipes for outstanding raw food dishes that will titillate the tastebuds of all your guests.

Whether it is something simple, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and Cool Mint, Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.

The recipes span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney's focus is always on fresh fruits and vegetables, organic, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen. Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the the Food Network, Today Show, and other morning and talk shows. He was named one of Food and Wine's Ten Best New Chefs, and was twice nominated for the James Beard Rising Star Chef award. Matthew has been the chef and partner of several well-known restaurants and is currently involved in a number of projects in New York, Florida and Spain. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking. Visit his Web site, matthewkenneylifestyle.com.

About the Author

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

More About the Author

Matthew is a chef, entrepeneur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living.

As recipient of the "Outstanding Graduate" Award from the French Culinary Institute, Matthew has always focused on creating original cuisine on the foundation of classic techniques. Throughout his career, he has written and taught a variety of Living Foods Culinary programs. At the recently launched 105degrees Academy, he has developed and will oversee the operations of a cutting-edge program, formed on classic culinary techniques and living cuisine preparation methods, for students of all skill levels and career aspirations.

Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine's Best new chefs, was twice nominated for the James Beard Rising Star Chef award and has received annual awards from The French Culinary Institute, University of Maine, VegNews Magazine and PBS Television. Matthew is the author of several cookbooks, including Raw Food Real World, Everyday Raw, Entertaining in the Raw and the upcoming Everyday Raw Desserts.

He has been the chef and partner of several well known restaurants and is currently involved in a number of projects, all of which blend his passion for health, environmental and culinary concerns.

Customer Reviews

I don't think you'll regret purchasing this book!
Evelina Desbordes
I own both of Matthew Kenney's other raw food books and love them both (especially "Everyday Raw") so I didn't hesitate to purchase this one when it came out.
Phyllis
I have made many of their recipes and they taste wonderful and they inspire me to make my own creative variations.
L. Williams

Most Helpful Customer Reviews

22 of 22 people found the following review helpful By Phyllis on May 5, 2009
Format: Hardcover
I own both of Matthew Kenney's other raw food books and love them both (especially "Everyday Raw") so I didn't hesitate to purchase this one when it came out. It's way better than I imagined, he has taken raw foods to new dimensions. Nothing else like it is out there, he is truly a genius when it comes to food. This is not a book for a beginner as it assumes you know most of the basics. If you are new to this style of food preparation, I would purchase a basic book first, or purchase one in addition to this book. If you're already familiar with basics like dehydrating and sprouting nuts, then don't hesitate!

Most of the recipes take some time to prepare, however the results are spectacular and will impress anyone and everyone. Some of the recipes are quick and easy, and are still very special, but the more advanced ones are just too intriguing to pass up. The recipe for "Roasted Sweet Pepper Soup" alone is worth the price of the book. The book is filled with great breads, ethnic foods, deserts, and everything in between. A few of the recipes use hard to find ingredients, but most of the recipes use readily available foods. My only complaint with the book is that instead of the more familiar chapters cookbooks usually have, the book is organized into seven areas of interest such as "Contemporary, Inspiration, and Spice". I would prefer to be able to go to one chapter and browse all appetizers, or another chapter for soups, etc. Buy it and Enjoy it!!!
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12 of 12 people found the following review helpful By thegirlwonder on June 11, 2009
Format: Hardcover
It's simply brilliant. I could eat the cinnamon ice cream every day til I die. The sweet pea flan is amazing. I did not find the recipes to be ridiculously complicated. My only criticism is in regard to the consistency as to the use of irish moss (big whopee). Buy the book. You will not regret it. I normally do not write reviews, but I feel compelled due to the shock I experienced when reading that it was averaging 3 stars. I think not! If I met the man I might just have to kiss him. It's brilliant.
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7 of 7 people found the following review helpful By M. Ferriter on June 17, 2009
Format: Hardcover
"Entertaining in the Raw" is truly a work of art! I don't think anybody other than Mr. Kenney could create or even come up with such wonderful, creative dishes - he brought raw foods to new levels once again with his new book. Every single picture in the book is absolutely beautiful - makes you feel like you're looking at an art book from the Met! I have never seen such a cookbook before - you have to own it, it's simply unique. Also, the way the book is structured, on themes and ideas, rather than just types of recipes, takes you though a nice journey and tells a great story of how some of the recipes were created, and other fun details that are very interesting to read.

Some of the recipes are a little complicated, but there are some that are very easy to make and very very delicious. For example, Caribbean Conch Chowder, Oyster Mushroom Seviche, Summer Rolls and Red Chilli-Pimeapple Dipping Sauce, Mediterranean Mini Tartlets, Thai Cucumber Salad, Golden Tomato and Lemon Cucumber Gazpacho, are some of the recipes that are very easy to make, and they are very tasty and new in the raw food world. I made quite a few dishes and I am very pleased with the results.

Think of this book the way think of high fashion - you can't wear everything you see on the runway, but definitely appreciate the "designer" and own this piece - it will be in your "closet" for a long time! It really is a fantastic book.
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10 of 12 people found the following review helpful By Renee Kent on August 11, 2009
Format: Hardcover Verified Purchase
I loved Matthew Kenney's first solo raw book, Everyday Raw and his collaborative Raw Food Real World. Both were accessible for beginners, interesting enough for experienced gourmets and experienced raw fooders and contained great information and interesting style of writing. This book was a sore disappointment. The recipes are so involved, I don't even feel like trying them and I LOVE being in the kitchen. Nothing wow'd me on paper enough and I haven't opened it again since purchasing it and reading it cover to cover. I am sure there are some gem components in those recipes that are versatile, but honestly I haven't been compelled to drag it out and find them. Everyday Raw is a much better buy and some of the recipes in that back re-appear in Entertaining in the RAw with a new name and minor ingredient changes, which I think is such a cop-out. Anyone ready for this level of food preparation would be quite comfortable making changes and substitutions on their own. Great photos though...total food porn in that way.
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4 of 4 people found the following review helpful By Evelina Desbordes on June 9, 2009
Format: Hardcover
I have been a huge fan of Matthew Kenney's for years and this is my favorite book of his so far. I had the opportunity to meet him a few years ago while attending a dinner at The Plant in Dumbo. His approach to food is complex and unique. What I love most about this book is that, in addition to extraordinary recipes, it offers more of a glimpse into the mind of this extremely gifted artist and chef. Socially and environmentally conscious, Matthew leads by example and has created a book dedicated to the natural lifestyle he leads. Matthew's creations are a true testament to the fact that it's not always necessary to look out at the wider world for inspiration. Each page of this beautifully designed book truly reflects his respect for nature (growing up on the coast of New England), as well as his passion for preparing food with seasonal, organic, and local ingredients.

Matthew's love for simple, delicious food in its purest form is contagious and refreshing. The recipes in this book can be best described as pure, elegant, innovative, and most importantly, sophisticated enough to please all palates. Matthew continues to push the "raw food" bar without going overboard with his culinary experiments.

As someone who has been eating primarily raw for a number of years, I will say this is an essential book to have in your collection! This book, overflowing with many ethnically diverse recipes, is an inspirational guide to expanding and testing your culinary experience with the use of fresh ingredients.

It is important to note that this is not a basic Introduction to raw foods recipe book, which includes systematic steps and notes on material and preparation methods.
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