A book worth taking a look at, especially if you can’t take the heat in your kitchen anymore.” — Daily News
“Matthew and Sarma are five-star masters of organic cuisine. I am continually impressed by the taste sensations and culinary skills they bring to their restaurant, and now to the pages of this book! It’s filled to the brim with recipes, ideas, and strategies to make your kitchen jump to life. This is the best food ever!” — David Wolfe, author of Eating for Beauty and Naked Chocolate
Praise for Pure Food and Wine “Manhattan’s hot new restaurant…Raw food is going glam at Pure Food and Wine.” — New York Post
“Our quartet of gourmands is beguiled by tomato tartare, the spicy Thai lettuce wraps, and a pineapple-cucumber gazpacho…After zebra-tomato lasagne, hummus-slathered flatbread pizza topped with a savory salad, “creamy” golden-squash pasta with summer truffles, and dessert, I cancel plans to stop for a burger on the way home.” — New York magazine
“Whether or not you’re counting calories, your body will appreciate the innovative, health-driven summer menu at…Pure Food and Wine.” — Time Out New York
“With its burnt-orange walls, low lighting, and intimate bar, Pure Food and Wine is both urbane and seductive. The colorful food is equally stylish—the fact that all of it is prepared according to strict raw-food principles…seems almost beside the point to the diners who fill the narrow restaurant and its verdant garden every night.” — Organic Style
“Fashionable cuisine . . . Pure is more about uplifting discoveries than culinary I-dare-yous. . . . At a place you’d assume might be all about denial, it’s one awfully sweet reward.” — New York magazine
“This is the best food ever!” — David Wolfe, author of Eating for Beauty
Praise for New York City’s Premier Raw Restaurant, Pure Food and Wine “Whether you’re into raw food or not, Sarma’s restaurant is really great, and her One Lucky Duck Juice and Takeaway around the corner is my afternoon go-to spot when I’m in NYC. I always feel at home there!” — Owen Wilson
“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” — Gisele Bündchen
“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” — Forbes
“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” — Publishers Weekly
“For those who want to know more about raw foods, Melngailis offers this comprehensive guide. ‘Raw foods’ doesn’t mean eating relish trays all day long. Many raw foods are transformed from their native state by passing them through a blender or by dehydrating them. . . . Cooks who aren’t interested in raw foods per se may discover both new ingredients and techniques here.” — Booklist
