From Publishers Weekly
This follow-up to Raw Food/Real World
offers 100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Melngailis is a partner and executive chef. The restaurant is swanky and the book is irreverent (there's even a photo of the author smoking)—it's hardly a paean to an obsessively ascetic raw lifestyle. But the recipes are legit: at once sophisticated and rigorously raw, they range from quick and easy milks, juices and items from Pure Food and Wine's family meal (that's the staff meal, in non–restaurant speak) to intriguing dishes off the restaurant menu. Baby fennel and truffle-cream tarts; beet ravioli with pine nuts and goat cheese; pumpkin gnocchi with walnut cream sauce, spiced pumpkin seeds and crispy sage; and vanilla panna cotta with tarragon-peach sauce all have gourmet appeal well beyond those already committed to the raw food movement. And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible and usable for a wider audience than might typically go for a raw foods cookbook—if cookbook is even the right term for a volume of vegan recipes in which nothing is heated over 118 degrees Fahrenheit. (July)
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Praise for New York City’s Premier Raw Restaurant, Pure Food and Wine“Whether you’re into raw food or not, Sarma’s restaurant is really great, and her One Lucky Duck Juice and Takeaway around the corner is my afternoon go-to spot when I’m in NYC. I always feel at home there!” (Owen Wilson)
“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” (Gisele Bündchen)
“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” (Forbes)
“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” (Publishers Weekly)