Rawby Charlie Trotter, Roxanne Klein
Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. In RAW, six-time James Beard Award-winner Charlie Trotter collaborates with restaurateur Roxanne Klein-whose eponymous restaurant in Larkspur, California, has become a mecca for raw-food devotees-to produce a landmark collection of over 100 recipes; the 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, it's nothing short of a revolution in the way we cook and eat.
- Ten Speed Press
- Publication date:
- Product dimensions:
- 9.30(w) x 11.30(h) x 0.90(d)
Meet the Author
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.
ROXANNE KLEIN grew up on her grandparents' organic farm and has trained in some of California's top restaurants. She currently lives in Mill Valley, California, where she is working on a line of prepared raw foods.
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theese rescepies are very fresh. i enjoy them with my family. this diet it very satisfying