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Raw Paperback – March 1, 2007
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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.
From Publishers Weekly
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.
Top customer reviews
During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.
I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.
I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.
A word about the equipment:
I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.
If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.
I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.
Any food enthusiast would love to have this book and play with the recipes.
I will say the recipes are very complex and many require exotic ingredients.
Even as a gourmet raw chef, I find it next to impossible to follow the recipes due to the
effort it would take to get all of the ingredients. Fortunately, the recipes are inspiring and
fortunately I have the skill and know how to substitute or omit ingredients
I believe that RAW has satisfied that, although I do not think I would try many of the recipes due to the need for so many specialty ingredients, and because I am not a fan of dehydrated grain (for example, pizza dough made out of this dyhydrated pastey mix, does not sound good lol).
What I have gotten from this book is the ability to rethink how and why we do the things we do to food, and the possibility of a better way, health wise, taste wise, and ...otherwise lol