Plant Food

Plant Food


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Fresh, seasonal, vibrant cuisine

The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks

Product Details

ISBN-13: 9781423630623
Publisher: Smith, Gibbs Publisher
Publication date: 03/01/2014
Pages: 160
Product dimensions: 7.40(w) x 9.70(h) x 0.70(d)

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.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.

Scott Winegard recently joined the Matthew Kenney team and oversees the company’s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.

Table of Contents

Acknowledgments 7

Introduction 8

Found 15

Let 25

Sprouted 35

Spun 47

Dried 55

Smoked 69

Sealed 79

Cured 89

Pressed 101

Fermented 113

Aged 123

Sweetened 131

Sipped 145

Modernist Equipment and Ingredients 156

Index 158

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