Everyday Raw Gourmet

by Matthew Kenney

Overview

Healthy, living foods—no cooking required—from the celebrated chef "who is making it his mission to help people experience raw foods on a gourmet level" (The Daily Meal).
 
Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw.
The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney's focus is on fresh fruits and vegetables, organic, and buying food locally and in season.
Praise for Matthew Kenney and Everyday Raw Gourmet
"When it comes to gourmet plant-based cuisine, you need look no further than a Matthew Kenney-owned institution to get your fix. For those who don't know, Kenney is an American Celebrity chef, an entrepreneur, author, and educator specializing in plant-based cuisine." —One Green Planet
 
"Books like Everyday Raw Gourmet are an indication that this particular dietary school of thought is surging in popularity . . . Gorgeous photos . . . And not a bit of cooking is involved. Raw, raw, raw, that's the spirit that we have here!" —Dayton Daily News

Product Details

ISBN-13:	9781423635604
Publisher:	Smith, Gibbs Publisher
Publication date:	11/11/2020
Series:	Everyday Raw
Sold by:	Barnes & Noble
Format:	eBook
Pages:	226
File size:	3 MB

About 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.

Read an Excerpt

golden tomato and lemon cucumber gazpacho with avocado salsa

Gazpacho is one of my favorite summer meals—I love not only the texture and flavor contrasts but also the ease of preparation. On a beautiful warm evening, I’m often in the mood for something that can be quickly prepared. With a blender and some really fresh ingredients, this dish can be made in five minutes. Gazpacho is best served chilled, with an equally cool glass of white wine.

Gazpacho

2 cups peeled, deseeded, and diced lemon cucumbers

2 cups deseeded and diced tomatillos

2 1/4 cups diced golden tomatoes

2 tablespoons lime juice

1/2 jalapeño pepper

Salt to taste

2 tablespoons olive oil

Avocado Salsa

1 avocado, diced

1 tablespoon chopped cilantro

1 teaspoon minced jalapeño

1 teaspoon lime juice

Salt and pepper to taste

Garnish

Olive oil

Black pepper

Gazpacho Mix all ingredients except olive oil in a large bowl;season to taste. Place 3.4 of mixture in a food processor and process until smooth. Add back to bowl and stir to combine.

Avocado Salsa Combine all ingredients.

Assembly Serve chilled with avocado salsa, a few drops of olive oil, and freshly ground pepper. Serves 4

Table of Contents

introduction 4

blossom 8

contemporary 34

inspiration 52

spice 68

radiance 84

revolution 102

meaningful 122

index 140