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Everyday Raw Desserts Paperback – September 1, 2010

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Editorial Reviews

From the Inside Flap

In Everyday Raw Desserts, Matthew Kenney brings his clean and modern sense of style to creating fabulous all-raw desserts. The book includes an abundance of recipes you might not typically expect to be raw, from puddings and pies to chocolate and ice cream. Try Dulce de Leche Flan, Pink Grapefruit Sorbet, Chocolate Hazelnut Fudge, White Chocolate Cheesecake Brownies, or the Strawberry Mascarpone Tart. Whether you are a raw food enthusiast or simply interested in fresh, healthy, and flavorful desserts, this book has something for you. Forty breathtaking photographs and more than seventyfive recipes make this raw food cookbook something you won’t want to miss. everydayraw desserts matthew kenney

Matthew Kenney is a chef, entrepreneur, and food writer. He has been named one of America’s Best New Chefs by Food and Wine magazine, nominated for the James Beard Rising Star Chef Award, and has appeared on numerous television shows, including the Today Show and the Food Network.

Matthew has been a founder and chef of several successful restaurants, including Matthew’s, Pure Food and Wine, and 105degrees, which was recently named one of America’s most exciting new restaurants by Forbes. He is a partner and the director of culinary arts at 105degrees Academy, the world’s first state licensed raw food culinary academy. He is the author of several cookbooks, including Everyday Raw and Entertaining in the Raw.

Cover photographs © 2010 Adrian Mueller

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.

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Product Details

  • Paperback: 144 pages
  • Publisher: Gibbs Smith (September 1, 2010)
  • Language: English
  • ISBN-10: 1423605993
  • ISBN-13: 978-1423605997
  • Product Dimensions: 9.8 x 7.6 x 0.6 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #563,399 in Books (See Top 100 in Books)

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

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By rastadawta on August 26, 2010
Format: Paperback Verified Purchase
Just got the book and the cover makes me want to eat it. YUM-O! I have all of his books and have been a active raw foodist so getting this book has been worth the wait. I have made the chocolate chip cookies before from the Everyday raw book which my picky son loves so much he keeps eating all of it! Matthew seems to write from the heart and soul of being a raw food vegan. In this book, he writes that his goal is to show how restaurant-style desserts are easily made with little time. For a raw foodist, this book may make you crave desserts 24 hrs, 7 days a week. For the person that is looking for some raw vegan desserts that tastes good, makes you feel good and not that much of a hassle, this is the book for you. The only issue is for someone that has nut allergies, the amount of cashew/mac flour that is used will be a problem.
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61 of 68 people found the following review helpful By City Girl on December 11, 2010
Format: Paperback Verified Purchase
This book frustrates me to no end. I have never made a raw dessert and it may stay that way even though I now own this book. Why? Well for one, I found editing errors, for example, pg. 128 for hazelnut gelato states "The absence of coconut meat makes this slightly lighter than our ice cream recipes." The first ingredient listed is....1/2 cup coconut meat. This is an issue for me because the ingredients for these desserts are super expensive so I really don't want to discover after using $50 in ingredients that the recipe is wrong. The author lists no editing corrections on a Web page (many cookbook authors do this).

I also found that similar recipes may only list very helpful tips and steps in one of the versions and it's not always the first version. Also sometimes the author instructs you purely to "dehydrate" with no instructions as to time/temp/or desired end result, and sometimes he is very specific about dehydrating at a certain temp for a very specific amount of time. This is not helpful without adding what the desired end result is because all dehydrators are different. He should list an estimate for each recipe (time & temp) and desired result when it has been dehydrated appropriately.

Also helpful would be an ingredient guide. Several raw dessert cookbook authors use different terminology so he should be clear about his. For example, some say coconut oil and butter are the same one is just liquified, while other cite separate products. And missing is the size of a pan/dish needed for many recipes. This is essential because if I don't have the correct pan for an item and need to buy one I need to know what the volume is of the recipe.
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7 of 7 people found the following review helpful By Amazon Customer on January 13, 2013
Format: Paperback Verified Purchase
This is a very cool book. I have three of Kenny's books and this one is as well written, innovative and beautifully illustrated as the other three. It also has a good index, something sorely lacking in most vegan/raw cookbooks.

But, like his other cookbooks, I find his reliance on young Thai coconut meat both intriguing and very frustrating. He uses Thai coconuts...a lot. Seriously. Unless you have easy access to these coconuts, pretty much write off the chapter on puddings, flans and custards and the chapter on ice cream and frozen treats, as well as dessert crepes, and some glazes. ( If you do have access to this product, I envy your ability to try everything in the book!)

That being said, there are plenty of wonderfully decadent, beautiful desserts to be enjoyed that do not require Thai coconuts: Coconut, yes, either in dry, powdered form or coconut oil, but those are easily attainable for me: Chocolate Walnut Tart (to die for; one of our Christmas desserts), Maple Cheesecake with Walnut Crust, Apple Cobbler with Almond Crumble (of course, I couldn't serve it with the vanilla ice cream as he suggested because it required...yup, young Thai coconut meat...), and Midnight Fudge Brownies are ones I have served to rave reviews. The Chocolate-Covered Pistachio Biscotti and the Cacao Mint Cremes (sans the fresh mint leaves) were just awesome, too.

So, I do recommend this book: Only four stars instead of five based solely on the Thai coconuts, or the lack thereof!
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13 of 16 people found the following review helpful By Gabriele Agustini on August 20, 2010
Format: Paperback Verified Purchase
I just received the book and it is beyond gorgeous!!
The cover alone, makes me want to drop everything and make one of those pies for myself!!
(And I do mean for MYSELF!)

I love all of Matthew's books, but I'm a dessert-freak, so this one is perfect for me!

The recipes are easy to understand and there aren't a ton of ingredients required, like in some books.
And the photographs are absolutely beautiful!

I LOVE this book!!
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10 of 12 people found the following review helpful By Midwest Book Review on November 13, 2010
Format: Paperback
The best of all desserts care not only delicious but nutritious as well! In "Everyday Raw Desserts", Matthew Kenney draws upon his years of experience and expertise as a professional chef, caterer and food writer, to compile a superbly illustrated, 144-page compendium of innovative dessert recipes that showcase both traditional favorites and creatively innovative new ones suited to the palate of raw food enthusiasts. Seventy-five recipes cover all manner of treats ranging from cakes, pies, cookies and puddings, to flans, brownies, candies, and ice cream. Each recipe is thoroughly 'kitchen cook friendly', making "Everyday Raw Desserts" a unique and highly prized addition to personal and community library cookbook collections.
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