Customer Reviews

Entertaining in the Raw

5 star:		(11)
4 star:		(2)
3 star:		(2)
2 star:		(1)
1 star:		(2)

 

 

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!!!

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.

"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.

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.

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. The recipes in this book are decidedly more sophisticated and delicate - sure to inspire you to create wonders in your kitchen! To me, this book serves admirably as a guide through the recipes' complexities, but as an experienced cook, I appreciate this approach. I read this book cover to cover and have prepared many of the dishes so far. Although some of the recipes have quite a few ingredients, I have found them to be delicious and easy to follow. I feel even those new to the kitchen will find this to be the case.

As an added bonus, this book is visually pleasing, encompassing lovely photos of organic and fresh produce, which gives the book a bit of an earthy quality.

I hope Matthew Kenney continues to showcase his culinary masterpieces for a long time to come. His recipes clearly demonstrate that he is a unique chef who is passionate about quality ingredients and living a sustainable lifestyle.

I don't think you'll regret purchasing this book! Enjoy!

I am new to the raw food lifestyle and I am still transitioning. I have purchase at least 20 raw food cookbooks and the books my Matthew Kenney and Sarma M. are my favorite. I have made many of their recipes and they taste wonderful and they inspire me to make my own creative variations. I think Matthew Kenney is incredibly talented and creative and has given life to raw food cooking.
Many of the books I have purchases are boring or borderline fanatic. Matthew and Sarma make it fun and inventive. IF you buy this book expecting your food to look exactly like the picture (made by a professional chef with many years of experience), then you may be disappointed. If you bought this book for ideas to make your raw food taste amazing and entertain non-raw friends and family and just have fun with it, you will love it. This is a book of recipes for entertaining, not every day cooking, but I have made many variations with some of these recipes and my husband and kids love it.
My end result may not look the same as his, but no one sees the picture but me :) and they have all taste great so far.

(I have been vegetarian for many years, now vegan and more recently added raw to my diet.) I like the book and I am only giving it 3 stars because I have only made two partial recipes. I say partial because there are so many components to one dinner that I chose to make a cracker and taco shell on separate occasions. Entertaining in the Raw is a very advanced uncookbook, has wonderful pictures of raw foods that you can visualize eating but recipes involve a great deal of ingredients and some are not vegan or completely raw. Even though, I have stocked up my pantry with raw ingredients that I had never knew existed, it was costly and I am not ready to use up 5 cups of anything. If you are still on the fence about this one, borrow it from the library first or try a lighter version of Kenney's book; Everyday Raw. You can still `entertain' with basic recipes.

Matthew Kenney has opened my eyes to raw cuisine. Entertaining in the Raw is a visually stunning work of art, the presentations will make your mouth water. A friend of mine makes his Dark Chocolate Ganache Tart and it is AMAZING!!

I picked this up used and have really enjoyed reading through it. While some of the recipes are clearly for entertaining and make large quantities, t...moreI picked this up used and have really enjoyed reading through it. While some of the recipes are clearly for entertaining and make large quantities, there are some great ideas in here for delicious meals!

This book is so good. I have made the Raw Chocolate Torte and it is a really winner! I have bookmarked every recipe!