Synopses & Reviews
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.
From the Trade Paperback edition.
"Anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotters....No restaurant in America comes closer to delivering a flawless total dining experience." Wine Spectator, naming Charlie Trotters as Americas Best Restaurant
"Theres a whole philosophy behind this cuisine, but for Klein its more about sensuality and bringing out the best in food.... Klein has uncovered a seemingly unlimited palette of flavors. She breaks every preconceived notion about a vegetarian diet.... Whether carnivore, vegetarian, glutton or gourmet, the food will make you a believer."
San Francisco Chronicle
"Roxanne Klein is in charge of the Bay Areas (if not the countrys) most talked-about kitchen. At her living-foods restaurant in Larkspur, almost all the food is raw. The results are both innovative and spectacular."
"Roxanne Kleins artistry... is rocking the elite food world.... Adventurous home cooks as well as chefs may be inspired to learn some of her techniques and to look at vegetables with a fresh eye."
This landmark collection of more than 100 recipes featuring uncooked fruits and vegetables exalts the innate wholesomeness, beauty, and nutrition of the food in innovative, remarkably flavored dishes. Full color.
, six-time James Beard Awardwinner Trotter collaborates with Klein to produce a landmark collection of over 100 recipesthe ultimate tribute to the culinary heights that this dynamic cuisine can reach. The chefs exalt the innate wholesomeness and beauty of fruits and vegetables in such innovative, remarkably flavorful dishes as Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel; Peppercorn-Crusted Cashew Cheese with Honey Comb, Medjool Dates, and Dried Apricots; Polenta with Wild Mushroom Ragout; and Watermelon Soup with Sharlyn Melon Granité. Artfully presented, healthful, and deeply satisfying, raw food is not about austerity, but rather the celebration of food in its glorious natural state. In such skilled hands, its nothing short of a revolution in the way we cook and eat.
Experience the revolution of raw food in this landmark volume, which pairs visionary chef Charlie Trotter with the leading practitioner of the raw-food philosophy, Roxanne Klein.
Tim Turners award-winning photography accompanies each recipe.
The New York Times heralded the arrival of the raw-food movement in the feature "Raw Talent: The Great Cooks Discover Noncooking."
In 'Raw', chef Charlie Trotter collaborates with a leading practitioner of the raw-food philosophy, Roxanne Klein, to produce this collection of over 100 recipes based on raw food.
About the Author
Charlie Trotter started cooking professionally in 1982 and opened his Chicago restaurant in 1987. Now one of the world's premier dining destinations, Charlie Trotter's was recently named one of the most influential restaurants of the 20th century by Bon Appétit. Chef Trotter has authored 10 books and hosts his own cooking show, Kitchen Sessions with Charlie Trotter.