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1 Burnside Cooking and Food- US Midwestern

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Raw Cover


Synopses & Reviews

Publisher Comments:

Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; and Watermelon Soup with Sharlyn Melon Granit?©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.Artfully presented with Tim Turner'¬?s award-winning photography; healthful; and deeply satisfying, chefs Trotter and Klein'¬?s food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat.




A paperback release of the steady-selling (and best-looking) homage to raw food, a cuisine that is of even greater interest than when the Trotter-Klein collaboration was first released.

About the Author

CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.

ROXANNE KLEIN grew up on her grandparents' organic farm and has trained in some of California's top restaurants. She currently lives in Mill Valley, California, where she is working on a line of prepared raw foods.

Product Details

Trotter, Charlie
Ten Speed Press
Turner, Tim
Klein, Roxanne
Turner, Tim
Specific Ingredients - General
Vegetarian - General
Vegetarian - Vegan
Raw foods
Vegetarian cookery
Cooking and Food-Vegetarian and Natural
Edition Description:
Trade paper
Publication Date:
Grade Level:
11 x 9 x .55 in 2.1 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Midwestern
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Sports and Outdoors » Sports and Fitness » Sports General
Transportation » General
Travel » General
Travel » Travel Writing » General

Raw New Trade Paper
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Product details 216 pages Ten Speed Press - English 9781580088343 Reviews:
"Synopsis" by , CN
"Synopsis" by , A paperback release of the steady-selling (and best-looking) homage to raw food, a cuisine that is of even greater interest than when the Trotter-Klein collaboration was first released.
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