If you think "raw food" means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It's a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book. The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., " the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds, and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts ." This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes. Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price --This text refers to an out of print or unavailable edition of this title.
Ever trendy, raw food is crunching its way into the mainstream-and this book by celebrity chef Trotter (Charlie Trotter Cooks at Home) and Klein demonstrates how appetizing it can be. The collection of vegan recipes, all cooked at temperatures below 118°F, is decidedly gourmet. Dishes worthy of dinner parties include Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Salsify with Black Truffles and Porcini Mushrooms, Portobello Mushroom Pave with White Asparagus Vinaigrette, Indian Red Peaches with Vanilla Ice Cream (made with almond milk) and Banana Chocolate Tart with Caramel and Chocolate Sauces. Wine notes with each recipe remind readers that raw food can be complemented by a fine vintage without breaking any rules because "wine, at its most basic, is also an unadulterated creation, never rising above 118°F during its production." The recipes tend to be labor intensive since the taste, textures and flavor of sophisticated raw food can't be bought pre-packaged at the supermarket. But for those who want to reap the reported health benefits of raw food without sacrificing the luxurious taste of fine cuisine, the effort required for these recipes is worthwhile.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
I love reading raw food books and this is one of them. The recipes are wonderful!Published 1 month ago by Rachel Plante
Beautifully photographed and wonderful to look at - imagine French cuisine except it is raw - for me difficult to present food as in the pics.Published 10 months ago by Tracy J.
They certainly are pioneers of the rawfood movement! Amazing book! I highly recommend this book for anyone. The ice cream recipes are delicious!Published 20 months ago by R.S.
A cookbook which was realy time to get on the market. It not only give you receoies, its also very inspireing for getting ideas yourself.Published on April 14, 2013 by Kurt Spurey
This beautifully photographed book explains raw eating clearly and shows you how to assemble elegant, healthy fare. Read morePublished on April 12, 2013 by Cheryl J. Hazel
So this raw food recipe book is very attractive, super modern, really nice shots of the plated dishes but lacks content. Read morePublished on September 24, 2012 by Jessica Snyder
Few recipes are very good, but almost all of them are way too complicated, labor intensive and with too many hard to find and expensive ingredients and it's based on bad science.Published on September 16, 2012 by Laura
These recipes are a LOT of work, but taste so amazing they are worth it. This is special occasion recipe book. You won't use it every day unless the kitchen is your best friend. Read morePublished on October 1, 2011 by Angela M. Carter