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Comment: Ex-library Hardcover with dustjacket . Moderate reader wear to cover and book edges . All the usual library stamps and stickers
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Entertaining in the Raw Hardcover – March 1, 2009

4.2 out of 5 stars 25 customer reviews

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Editorial Reviews

From the Inside Flap


Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and his philosophy on food to create recipes for outstanding raw food dishes that will titillate the tastebuds of all your guests.

Whether it is something simple, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and Cool Mint, Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.

The recipes span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney's focus is always on fresh fruits and vegetables, organic, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen. Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the the Food Network, Today Show, and other morning and talk shows. He was named one of Food and Wine's Ten Best New Chefs, and was twice nominated for the James Beard Rising Star Chef award. Matthew has been the chef and partner of several well-known restaurants and is currently involved in a number of projects in New York, Florida and Spain. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking. Visit his Web site, matthewkenneylifestyle.com.

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

  • Hardcover: 240 pages
  • Publisher: Gibbs Smith (March 1, 2009)
  • Language: English
  • ISBN-10: 1423602080
  • ISBN-13: 978-1423602088
  • Product Dimensions: 7.5 x 25 x 9.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #1,059,707 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I own both of Matthew Kenney's other raw food books and love them both (especially "Everyday Raw") so I didn't hesitate to purchase this one when it came out. It's way better than I imagined, he has taken raw foods to new dimensions. Nothing else like it is out there, he is truly a genius when it comes to food. This is not a book for a beginner as it assumes you know most of the basics. If you are new to this style of food preparation, I would purchase a basic book first, or purchase one in addition to this book. If you're already familiar with basics like dehydrating and sprouting nuts, then don't hesitate!

Most of the recipes take some time to prepare, however the results are spectacular and will impress anyone and everyone. Some of the recipes are quick and easy, and are still very special, but the more advanced ones are just too intriguing to pass up. The recipe for "Roasted Sweet Pepper Soup" alone is worth the price of the book. The book is filled with great breads, ethnic foods, deserts, and everything in between. A few of the recipes use hard to find ingredients, but most of the recipes use readily available foods. My only complaint with the book is that instead of the more familiar chapters cookbooks usually have, the book is organized into seven areas of interest such as "Contemporary, Inspiration, and Spice". I would prefer to be able to go to one chapter and browse all appetizers, or another chapter for soups, etc. Buy it and Enjoy it!!!
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Format: Hardcover
It's simply brilliant. I could eat the cinnamon ice cream every day til I die. The sweet pea flan is amazing. I did not find the recipes to be ridiculously complicated. My only criticism is in regard to the consistency as to the use of irish moss (big whopee). Buy the book. You will not regret it. I normally do not write reviews, but I feel compelled due to the shock I experienced when reading that it was averaging 3 stars. I think not! If I met the man I might just have to kiss him. It's brilliant.
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Format: Hardcover
"Entertaining in the Raw" is truly a work of art! I don't think anybody other than Mr. Kenney could create or even come up with such wonderful, creative dishes - he brought raw foods to new levels once again with his new book. Every single picture in the book is absolutely beautiful - makes you feel like you're looking at an art book from the Met! I have never seen such a cookbook before - you have to own it, it's simply unique. Also, the way the book is structured, on themes and ideas, rather than just types of recipes, takes you though a nice journey and tells a great story of how some of the recipes were created, and other fun details that are very interesting to read.

Some of the recipes are a little complicated, but there are some that are very easy to make and very very delicious. For example, Caribbean Conch Chowder, Oyster Mushroom Seviche, Summer Rolls and Red Chilli-Pimeapple Dipping Sauce, Mediterranean Mini Tartlets, Thai Cucumber Salad, Golden Tomato and Lemon Cucumber Gazpacho, are some of the recipes that are very easy to make, and they are very tasty and new in the raw food world. I made quite a few dishes and I am very pleased with the results.

Think of this book the way think of high fashion - you can't wear everything you see on the runway, but definitely appreciate the "designer" and own this piece - it will be in your "closet" for a long time! It really is a fantastic book.
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Format: Hardcover
The photos are stunning, and the recipes are very imaginative, unique and challenging.

However, one of the first recipes I found was the Cinnamon Graham Cookie on page 94. The recipe calls for 5 3/4 CUPS maple syrup. The maple syrup alone could easily cost $40, unless you are buying it in large quantities and not caring if it is organic. Then there are the 5 cups of cashew flour plus another 2 cups of cashews. Again, extremely expensive. Organic cashews are around $13 per pound.

Another recipe - Lipstick sweet pepper and basil wrappers on page 82 calls for EIGHT cups of coconut meat. Easily $40 JUST for that one ingredient.

I'm glad I got this from the library first, as I find it totally impractical. I would recommend you do the same, unless you are:

1) very accomplished in the kitchen and 2) have zero budget constraints

Again, it's a beautiful book - just not for the average raw foodist, in my opinion.
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Format: Hardcover Verified Purchase
I loved Matthew Kenney's first solo raw book, Everyday Raw and his collaborative Raw Food Real World. Both were accessible for beginners, interesting enough for experienced gourmets and experienced raw fooders and contained great information and interesting style of writing. This book was a sore disappointment. The recipes are so involved, I don't even feel like trying them and I LOVE being in the kitchen. Nothing wow'd me on paper enough and I haven't opened it again since purchasing it and reading it cover to cover. I am sure there are some gem components in those recipes that are versatile, but honestly I haven't been compelled to drag it out and find them. Everyday Raw is a much better buy and some of the recipes in that back re-appear in Entertaining in the RAw with a new name and minor ingredient changes, which I think is such a cop-out. Anyone ready for this level of food preparation would be quite comfortable making changes and substitutions on their own. Great photos though...total food porn in that way.
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