This follow-up to Raw Food/ Real World offers 100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Melngailis is a partner and executive chef. The restaurant is swanky and the book is irreverent (there's even a photo of the author smoking)-it's hardly a paean to an obsessively ascetic raw lifestyle. But the recipes are legit: at once sophisticated and rigorously raw, they range from quick and easy milks, juices and items from Pure Food and Wine's "family meal" (that's the staff meal, in non-restaurant speak) to intriguing dishes off the restaurant menu. Baby fennel and truffle-cream tarts; beet ravioli with pine nuts and goat cheese; pumpkin gnocchi with walnut cream sauce, spiced pumpkin seeds and crispy sage; and vanilla panna cotta with tarragon-peach sauce all have gourmet appeal well beyond those already committed to the raw food movement. And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible and usable for a wider audience than might typically go for a raw foods cookbook-if cookbook is even the right term for a volume of vegan recipes in which nothing is heated over 118 degrees Fahrenheit. (July)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Pure Food and Wine is Melngailis's sophisticated vegan raw food restaurant in Manhattan's Gramercy Park neighborhood. Her first book, Raw Food/Real World, coauthored with then-partner Matthew Kenney, introduces readers to a raw food diet, with recipes from the newly opened restaurant; here are more recipes and tips (along with more than enough photographs of Melngailis in various poses). Buy for demand.
‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.