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Everyday Raw

by

Everyday Raw Cover

 

Synopses & Reviews

Publisher Comments:

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner Contents Include: Smoothies and Juices Snacks Unbaked (Crackers and Breads) Spreads, Dips, and Sauces Starters Salads and Dressings Main Dishes Desserts Recipes Include: Key Lime Tartlets Pumpkin Pie with Thyme Pad Thai Tomato, Basil and Ricotta Pizza Blood Orange and Crispy Fennel Salad Blueberry Pancakes Raspberry Vanilla-Almond Granola

Author Bio: Acclaimed chef Matthew Kenney is a restaurateur, caterer, and food writer. Matthew has been the chef and co-owner of Pure Food and Wine restaurant in NYC as well as the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. 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, as well as a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award.

Review:

"In this ambitious, well-designed cookbook, New York chef and restaurateur Kenney relies on some fairly hefty assumptions: 'By now, most of us realize that heating foods above 118 degrees does destroy valuable enzymes and nutrients.' Whether or not one 'realizes' the benefits, the raw-food-curious will find some intriguing recipes in this book. Juices are especially appealing; Mango Raspberry employs a sweet hit of vanilla, and Sweet Green Juice is a sprightly concoction of carrots, cucumbers, apples and herbs. More substantial recipes include a simple, tasty Cucumber-White Grape Gazpacho, a lighter take on the traditional tomato-based soup, and seasoned, dried mushroom caps called Portobello Steaks. But once dishes become more complicated, they also start to require specialized equipment, myriad substitutes and a lot of patience. Baked Macaroni and Cheese, for instance, is nothing of the sort-it's squash covered in a cashew sauce flavored with lemon juice and nutritional yeast; like most of the recipes here, it requires a Vita-Mix food processor and a dehydrator. Tomato Torta with Pesto and Macadamia Ricotta substitutes nuts for cheese, and Pad Thai uses jicama instead of vermicelli. These substitutions should be tempting to people who believe that nutritional philosophy trumps ease and taste; others will find cooking macaroni and cheese simpler and more satisfying with actual macaroni and cheese." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner

Synopsis:

Everyday Raw Short Product Description:  

EverydayRaw is an exciting new cookbook that will introduce thebenefits and pleasure of eating healthful food that isorganic, fresh andgood for you Preparing and eating raw food does not mean bland, whether it isa smoothie, asalad, or amid-morning snack, you will love the tantalizing and delicious recipes includedhere.

Chef Matthew Kenneyhas been preparing raw food for years and offers up a variety ofdelectable recipesincluding-Chocolate-CherrySmoothie, Red-ChilePineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon MacaroonCheesecake Tartlet that will leave you wondering why youhaven't started eating raw food sooner

Product Details

ISBN:
9781423602071
Author:
Kenney, Matthew
Publisher:
Gibbs Smith Publishers
Photographer:
Matei, Miha
Subject:
Vegetarian cookery
Subject:
Raw foods
Subject:
Vegetarian - General
Subject:
Specific Ingredients - Vegetables
Subject:
Specific Ingredients - Natural Foods
Subject:
Vegetarian - Vegan
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
2007/ /Special
Publication Date:
20080331
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
144
Dimensions:
9.90x7.57x.56 in. 1.29 lbs.

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Related Subjects

Arts and Entertainment » Music » General
Arts and Entertainment » Music » Instruments » Guitar
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Everyday Raw Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details 144 pages Gibbs Smith Publishers - English 9781423602071 Reviews:
"Publishers Weekly Review" by , "In this ambitious, well-designed cookbook, New York chef and restaurateur Kenney relies on some fairly hefty assumptions: 'By now, most of us realize that heating foods above 118 degrees does destroy valuable enzymes and nutrients.' Whether or not one 'realizes' the benefits, the raw-food-curious will find some intriguing recipes in this book. Juices are especially appealing; Mango Raspberry employs a sweet hit of vanilla, and Sweet Green Juice is a sprightly concoction of carrots, cucumbers, apples and herbs. More substantial recipes include a simple, tasty Cucumber-White Grape Gazpacho, a lighter take on the traditional tomato-based soup, and seasoned, dried mushroom caps called Portobello Steaks. But once dishes become more complicated, they also start to require specialized equipment, myriad substitutes and a lot of patience. Baked Macaroni and Cheese, for instance, is nothing of the sort-it's squash covered in a cashew sauce flavored with lemon juice and nutritional yeast; like most of the recipes here, it requires a Vita-Mix food processor and a dehydrator. Tomato Torta with Pesto and Macadamia Ricotta substitutes nuts for cheese, and Pad Thai uses jicama instead of vermicelli. These substitutions should be tempting to people who believe that nutritional philosophy trumps ease and taste; others will find cooking macaroni and cheese simpler and more satisfying with actual macaroni and cheese." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner

"Synopsis" by , Everyday Raw Short Product Description:  

EverydayRaw is an exciting new cookbook that will introduce thebenefits and pleasure of eating healthful food that isorganic, fresh andgood for you Preparing and eating raw food does not mean bland, whether it isa smoothie, asalad, or amid-morning snack, you will love the tantalizing and delicious recipes includedhere.

Chef Matthew Kenneyhas been preparing raw food for years and offers up a variety ofdelectable recipesincluding-Chocolate-CherrySmoothie, Red-ChilePineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon MacaroonCheesecake Tartlet that will leave you wondering why youhaven't started eating raw food sooner

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