Everyday Raw Desserts

( 2 )

Overview

In Everyday Raw Desserts, Matthew Kenney brings his clean and modern sense of style to creating fabulous all-raw desserts. The book includes an abundance of recipes you might not typically expect to be raw, from puddings and pies to chocolate and ice cream. Try Dulce de Leche Flan, Pink Grapefruit Sorbet, Chocolate Hazelnut Fudge, White Chocolate Cheesecake Brownies, or the Strawberry Mascarpone Tart. Whether you are a raw food enthusiast or simply interested in fresh, healthy, and flavorful desserts, this book ...

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Everyday Raw Desserts

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Overview

In Everyday Raw Desserts, Matthew Kenney brings his clean and modern sense of style to creating fabulous all-raw desserts. The book includes an abundance of recipes you might not typically expect to be raw, from puddings and pies to chocolate and ice cream. Try Dulce de Leche Flan, Pink Grapefruit Sorbet, Chocolate Hazelnut Fudge, White Chocolate Cheesecake Brownies, or the Strawberry Mascarpone Tart. Whether you are a raw food enthusiast or simply interested in fresh, healthy, and flavorful desserts, this book has something for you. Forty breathtaking photographs and more than seventyfive recipes make this raw food cookbook something you won’t want to miss.
everydayraw desserts matthew kenney

Matthew Kenney is a chef, entrepreneur, and food writer. He has been named one of America’s Best New Chefs by Food and Wine magazine, nominated for the James Beard Rising Star Chef Award, and has appeared on numerous television shows, including the Today Show and the Food Network.

Matthew has been a founder and chef of several successful restaurants, including Matthew’s, Pure Food and Wine, and 105degrees, which was recently named one of America’s most exciting new restaurants by Forbes. He is a partner and the director of culinary arts at 105degrees Academy, the world’s first state licensed raw food culinary academy.
He is the author of several cookbooks, including Everyday Raw and Entertaining in the Raw.

Cover photographs © 2010 Adrian Mueller

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Product Details

  • ISBN-13: 9781423605997
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/1/2010
  • Pages: 144
  • Sales rank: 440,172
  • Product dimensions: 7.78 (w) x 11.04 (h) x 0.57 (d)

Meet the Author

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, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.
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Read an Excerpt

Frozen Berry Cheesecakes

This is an all-purpose cheesecake that is great with any seasonal berries, or a combination.

Crust

2 cups cashew flour

3 tablespoons agave

1/2 teaspoon vanilla

1 teaspoon salt

Filling

3 cups soaked cashews

2 cups nut milk

1/2 cup lemon juice

1/4 cup lime juice

1 cup agave

1 tablespoon vanilla extract

Pinch of salt

1/2 cups coconut oil

Berry Swirl

1 cup fresh or frozen berries

1 teaspoon lemon juice

1/2 cup agave

1/4 cup coconut oil, melted

Crust

Process the cashews in the food processor to a fine meal. Add remaining ingredients until combined. Do not over process, you want the mixture to be crumbly. Press crust into 9 inch springform pan.

Filling

Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.

Swirl

Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.

Assembly

Pour filling into crust and refrigerate for about 20 minutes until slightly firm. Pour berry mixture on top and swirl in using a chopstick or another thin utensil being careful not to disturb the crust. Chill for an hour before serving.

Makes 1 (9-inch) cake

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Table of Contents

5 Acknowledgments

14 Introduction

20 Cookies and Candy

36 Brownies, Bars, and Fudge

48 Puddings, Flans, and Custards

54 Pies and Tarts

70 Cakes and Cheesecakes

90 Comfort Food

108 Ice Cream, Sorbets, and Frozen Treats

130 Chocolate

140 Raw Dessert Staples

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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted May 19, 2013

    This is the most exceptional raw dessert cookbook. It is fairly

    This is the most exceptional raw dessert cookbook. It is fairly advanced and you do need a Vitamix for optimal results with some of the recipes but the results are outstanding! This is the book that made me order everyone of Matthew Kenney's books. Who ever thought that going raw could be this exciting!

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  • Anonymous

    Posted December 7, 2012

    No text was provided for this review.

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