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Everyday Raw Desserts Paperback – September 1, 2010

by Matthew Kenney (Author)

4.5 67 ratings

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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.

Print length

144 pages
Language

English
Publisher

Gibbs Smith
Publication date

September 1, 2010
Dimensions

7.5 x 0.75 x 9.5 inches
ISBN-10

1423605993
ISBN-13

978-1423605997
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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

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.

Product details

Publisher ‏ : ‎ Gibbs Smith (September 1, 2010)
Language ‏ : ‎ English
Paperback ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 1423605993
ISBN-13 ‏ : ‎ 978-1423605997
Item Weight ‏ : ‎ 1.3 pounds
Dimensions ‏ : ‎ 7.5 x 0.75 x 9.5 inches

Best Sellers Rank: #866,273 in Books (See Top 100 in Books)
- #295 in Raw Cooking
- #713 in Vegetarian Cooking
- #1,006 in Natural Food Cooking

Customer Reviews:
4.5 67 ratings

About the author

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Matthew Kenney

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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.

Customer reviews

4.5 out of 5

67 global ratings

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Amazon Customer

If only I could get young, Thai coconuts....

Reviewed in the United States 🇺🇸 on January 13, 2013

Verified Purchase

This is a very cool book. I have three of Kenny's books and this one is as well written, innovative and beautifully illustrated as the other three. It also has a good index, something sorely lacking in most vegan/raw cookbooks.

But, like his other cookbooks, I find his reliance on young Thai coconut meat both intriguing and very frustrating. He uses Thai coconuts...a lot. Seriously. Unless you have easy access to these coconuts, pretty much write off the chapter on puddings, flans and custards and the chapter on ice cream and frozen treats, as well as dessert crepes, and some glazes. ( If you do have access to this product, I envy your ability to try everything in the book!)

That being said, there are plenty of wonderfully decadent, beautiful desserts to be enjoyed that do not require Thai coconuts: Coconut, yes, either in dry, powdered form or coconut oil, but those are easily attainable for me: Chocolate Walnut Tart (to die for; one of our Christmas desserts), Maple Cheesecake with Walnut Crust, Apple Cobbler with Almond Crumble (of course, I couldn't serve it with the vanilla ice cream as he suggested because it required...yup, young Thai coconut meat...), and Midnight Fudge Brownies are ones I have served to rave reviews. The Chocolate-Covered Pistachio Biscotti and the Cacao Mint Cremes (sans the fresh mint leaves) were just awesome, too.

So, I do recommend this book: Only four stars instead of five based solely on the Thai coconuts, or the lack thereof!

15 people found this helpful

Reviewed in the United States 🇺🇸 on March 25, 2022

Verified Purchase

The recipes call for insane amounts of agave syrup, like 3 cups worth. Agave is extremely sweet, and not very cheap so be prepared to spend a lot, all ingredients are expensive.

One person found this helpful

Very Complicated, Editing Errors, Not Enough Info for Beginners

Reviewed in the United States 🇺🇸 on December 11, 2010

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.

68 people found this helpful

Raw desserts anyone?

Reviewed in the United States 🇺🇸 on August 26, 2010

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.

23 people found this helpful

These recipes have that something extra that sets them apart from the easy, basic recipes that are out there

Reviewed in the United States 🇺🇸 on August 26, 2017

Verified Purchase

Another 5 star review for one of Matthew Kenney's books. I have made many of his dishes and always, without exception, receive rave reviews on the dishes/desserts. Sometimes you might have to buy and look for a few more ingredients, but in the end, you will notice that it's definitely worth it. These recipes have that something extra that sets them apart from the easy, basic recipes that are out there.

A wonderful dessert book for every raw foodist

Reviewed in the United States 🇺🇸 on November 25, 2012

Verified Purchase

A wonderful raw dessert recipe book that delights the senses with its accompanying pictures of the desserts and stimulates the taste buds. The recipes are easy to make, and you will be inspired to and will want to make every dessert and sweet treat in the book. If you wish to engage in the preparing of raw desserts and want desserts that will please the eye and taste amazing, then I cannot recommend this book highly enough, you will have no regrets, it is by far the best raw dessert book on the market.

One person found this helpful

Wonderful Treats cookbook available from Amazon

Reviewed in the United States 🇺🇸 on April 26, 2013

Verified Purchase

All of the recipes in this collection seem easily doable. The pictures are mouthwatering and encourage you to try the recipes. Love all the fresh fruit and healthy crusts. So much better than commercially prepared items if you have the time. Some of the items do require a dehydrator and time for preparation.

Hubby approved delicous raw food recipes !

Reviewed in the United States 🇺🇸 on April 20, 2015

Verified Purchase

I absolutely love this book. There are so many wonderful recipes with color photos that inspire me to get in the kitchen. Dear Hubby is an absolute fan of the recipes I make from Matthew's many books. If you want some incredible food, this is the book to get. Hubby was not a raw food lover until I introduced him to Matthew's recipes.

One person found this helpful

Top reviews from other countries

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sironeko

ロースイーツパティシェを目指す人必見

Reviewed in Japan 🇯🇵 on June 11, 2011

Verified Purchase

ワンランク上のロースイーツ作りができます。ロースイーツパティシェを目指す人必見！ロースイーツのレシピ本ってまだまだ日本では出ていないけど、やっぱり本場のアメリカではいろいろ出てるんですね。著者によってはレシピの分量がちょっと信じられなかったり、作ってもすごい人数分のレシピだったりして、「誰のレシピが信用できるか」をちゃんと見極めた方がいいって、カナダ人のローフードの先生が言っていました。その点でマシューさんのレシピは正確だし、とってもおいしいと思います'

20 people found this helpful

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cookingholly

Four Stars

Reviewed in the United Kingdom 🇬🇧 on May 21, 2016

Verified Purchase

Great creative, tasty book :)

Bunnia

it looks like someone just scanned it

Reviewed in the United Kingdom 🇬🇧 on June 17, 2018

Verified Purchase

The book and font are unreadable, it is a different copy to the copy featured on preview. there are no colour photos, is this an un-authorised scan??? It is scandalous! There is no index, it looks like someone just scanned it. It is not a printed book.

jorji

Great

Reviewed in the United Kingdom 🇬🇧 on August 22, 2013

Verified Purchase

Some wonderful healthy desserts, only criticism is that the ingredients to make many of the recipes work out very, very expensive. But as an occasional treat wonderful ideas.

One person found this helpful

patrizia romeo

A "bible" for raw desserts!

Reviewed in Italy 🇮🇹 on July 13, 2015

Verified Purchase

I just love Kenney's cuisine, and this book, proposes delicious cakes and desserts. A must for raw-foodists or if you want to impress your guests!

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