Keto Like a Chef: Showstopping Recipes for Your Keto Table

by Jason Raffin

Overview

Eat well, lose weight, and have fun with dozens of brilliant recipes to elevate your keto lifestyle and change the way you cook.

You think you know what keto is all about? Think again. Acclaimed chef Jason Raffin redefines what constitutes “good” keto food in this stunning cookbook. The food you use to fuel your body should taste amazing and be dressed to match. With finesse and creativity, character and joy, Raffin has created a new way to think about cooking and eating keto.

Filled with tips for method, technique, and presentation, this celebration of keto meals at the highest level is perfect for home cooks who are looking for something beyond the standard fare. Every imaginative recipe is designed to be easy to follow, allowing anyone to create restaurant-quality food from home—that also happens to be keto. Throughout, gorgeous photographs highlight the finished dishes as well as local farms and suppliers with whom Raffin frequently collaborates. With Keto Like a Chef, anyone can create food that excites the palate, delights the senses, and powers the body.

Product Details

ISBN-13:	9781959411567
Publisher:	Flashpoint
Publication date:	10/22/2024
Pages:	176
Product dimensions:	8.60(w) x 11.20(h) x 0.60(d)

About the Author

Jason Raffin is a longtime chef and restaurateur. Having graduated from the Culinary Institute of America Greystone, Raffin was mentored by Matthew Dolan of 25 Lusk before co-opening the popular Scotland Yard. He went on to lead the culinary teams at Finn Town Tavern and Comstock Saloon before moving to Maui in 2020. There, he founded the nonprofit Chef Collective for Covid to fund local farms, empower regional chefs, and feed vulnerable communities. Meanwhile, he has continued to work as the executive chef consultant for San Francisco restaurants such as Mission Street Burgers and Curio, as well as being the owner and executive chef at Ali’i Chefs & Catering. In the wake of the Maui fires of 2023, he has organized and is running the Maui Fire Chef Collective to feed those in need (mauifirechefcollective.com). He lives and works on Maui.

Editorial Reviews

Chef Jason Raffin doesn’t disappoint with Keto Like a Chef. The visual brilliance of this book is masterfully equaled by the introspective and dynamic perspective that Raffin shares. The recipes invite curiosity and are so very well guided. Those who follow a ketogenic diet will thank Raffin for this magnum opus bringing them into a multicolored array of possible flavors, preparations, and exciting ingredients. The expanded bounty within creates a book fit for all food enthusiasts and culinary professionals regardless of diet. Hats off to Chef Jason Raffin for this timeless creation.” —Matthew Dolan, executive chef at 25 Lusk and author of Simply Fish

“Whether you’re new to the keto diet or you just really enjoy delicious restaurant-quality food, this is the cookbook for you. The recipes are thoughtful and gorgeously executed, and they reflect Chef Jason’s time in the Hawaiian Islands as well as his wide range of gastronomic techniques and knowledge. His passion for healthful living and bold flavors is present on every page and will inspire you to cultivate your own well-being and culinary skills.” —Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant

“Since you have to keep tabs on your macros, especially carbs, keto can feel limiting. But the vibrant recipes in Keto Like a Chef prove that you don’t have to feel like you’re missing a thing. I love Chef Jason’s creative plays on classics, like the Zucchini Carbonara with squash noodles and crispy prosciutto. And even though I’m not on a keto diet, I can’t wait to try the tea-scented Humble Berry Cobbler.” —Karla Walsh, lifestyle writer

“Books like this are what make me think about food in a completely different way. Jason’s take on keto-friendly food is definitely one for the collection—and something I can utilize equally behind the line or on my days off!” —Ron McKinlay, executive chef, Canoe Restaurant

From the Publisher

10/18/2024

Raffin's first cookbook opens, like so many diet books written from the perspective of individuals who have bought into a particular way of eating (in this case, sugar-free and fat-bombed) with a personal account of transformation through the diet, in this case, keto. What's beautiful about his book, aside from the breathtaking photos of Raffin's home in Hawaii, is his vulnerability about how the pandemic and alcohol shaped the culinary point of view that he brings to the table at his restaurant and in this book. He is clear and realistic about costs, ingredients, and techniques, and his recipes are thoughtful, with elegant photographs, macro counts, and instructions. He offers a lobster-topped spin on eggs benedict and other meat-heavy breakfasts, ample iterations on ribs and other cuts of meat, and even fried tofu as well as some plant-forward sides. VERDICT Best for experienced cooks, these are restaurant-quality dishes, with the cost, time, and technique requirements one would expect to see from a chef; for any foodie-turned-keto, the book delivers.—Emily Bowles

Library Journal