OUT OF STOCK Hardcover: 240 pages Size (in inches): 11.3 x 9.3 Publisher: Ten Speed Press; (December 1, 2003) ISBN: 1580084702 This gourmet raw food cookbook has a wide assortment of delicious recipes by two of the foremost gourmet live-food chef in the world. Prepared using basic techniques such as juicing, dehydrating, and blending, ra3wfoods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter’s tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein’s former eponymous restaurant in Larkspur, California, has brought her international recognition for her cuisine. Experience the revelation this dynamic cuisine in Raw, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay 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 Shariyn Melon Granite. 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, 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 way we cook and eat. Some of the delicious recipes in this book include Black Truffles & Porcini Mushrooms, Cauliflower Soup, Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel, Polenta with Wild Mushroom Ragout. Portobello Mushroom Pave with White Asparagus and Watermelon Soup with Sharlyn Melon Granité. Tells how to prepare food by juicing and using a dehydrater to cook at temperatures below 118°F. Many of these dishes are gourmet and make for a work of art. One of the essential pieces of equipment is a high quality dehydrator. State that a person should use the best possible ingredients at the height of their seasons. Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants- celebrity chef Trotter (Charlie Trotter Cooks at Home) and Klein demonstrates how appetizing it can be. In RAW, six-time James Beard Award–winner Trotter collaborates with Klein to produce a landmark collection of over 100 recipes Charlie one of the greatest chefs alive Photographer Tim Turner takes some gorgeous full page pictures helping to make this book a work of art. This large, glossy book is beautifully designed and artfully presented. |
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