Everyday Raw Desserts [Paperback]

Matthew Kenney (Author)

Book Description

Publication Date: September 1, 2010

Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw such as cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream.

Featuring forty breathtaking photos and more than seventy-five decadent recipes, Everyday Raw Desserts is the perfect cookbook for raw food enthusiasts, or those looking for a fresh taste. These desserts are sure to charm the senses for an everyday treat and special occasions alike.

From blondies to white chocolate cheesecake brownies and homemade raspberry streusel bars, these tasty treats are rich in flavor from easily accessible all-natural foods that add just the right touch. Under Matthew Kenney's direction, these raw creations will enhance the flavors and pleasures of eating, whether indulging alone or with a large gathering of family and friends.

Unlock the true potential of favorites such as:

• Chocolate/Lemon/or Raspberry Macaroons
• Tres Leches
• Dipped Biscotti
• Cacao Mint Cremes
• Fig Newtons
• Midnight Fudge Brownies
• Baklava
• Green Tea Flan
• Cocoa Cake with Lavender

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine.

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

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking.

See all Editorial Reviews

Product Details

• Paperback: 144 pages
• Publisher: Gibbs Smith (September 1, 2010)
• Language: English
• ISBN-10: 1423605993
• ISBN-13: 978-1423605997
• Product Dimensions: 7.5 x 0.6 x 9.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
• Amazon Best Sellers Rank: #177,064 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.

Most Helpful Customer Reviews

21 of 21 people found the following review helpful

5.0 out of 5 stars Raw desserts anyone? August 26, 2010

By rastadawta

Format:Paperback|Amazon 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.

42 of 48 people found the following review helpful

2.0 out of 5 stars Very Complicated, Editing Errors, Not Enough Info for Beginners December 11, 2010

By City Girl

Format:Paperback|Amazon 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.

The author sent a boiler-plate reply to my e-mail inquiry re: a few of the mentioned issues basically saying he can't answer any questions but "good luck" - gee thanks. I have never encounter such energy dampening behavior from a cookbook author. They are always gracious and happy to answer questions.

So yes, the book is visually appealing and some recipes look delicious but I am hesitant to make anything and I am put-off by the author's attitude.

8 of 9 people found the following review helpful

5.0 out of 5 stars A unique and highly prized addition to personal and community library cookbook collections November 13, 2010

By Midwest Book Review

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.