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Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.
Scott Winegard recently joined the Matthew Kenney team and oversees the company’s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.
The. pictures are phenomenon but the recipes are too challenging for the normal home cook. This is the reason I gave it a 3.Published 2 months ago by V
Though I don't eat only raw I like the technic and variety preparing food.You definitely need a dehydrator ( as in a lot raw recipes). Read morePublished 3 months ago by Susanne M.
this book contains the kind of recipes that will stun anyone- it's innovative and colorful and contains explanations of advanced techniques and platings that will inspire you to... Read morePublished 7 months ago by JLaSoul