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Raw cuisine in true gourmet fashion
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.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||7.50(w) x 9.60(h) x 0.70(d)|
|Age Range:||16 Years|
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 mealsI 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.
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
1 avocado, diced
1 tablespoon chopped cilantro
1 teaspoon minced jalapeño
1 teaspoon lime juice
Salt and pepper to taste
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
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