Anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotters. . . . No restaurant in America comes closer to delivering a flawless total dining experience. -Wine Spectator, naming Charlie Trotters as Americas Best Restaurant"Theres a whole philosophy behind this cuisine, but for Klein its more about sensuality and bringing out the best in food. . . . Klein has uncovered a seemingly unlimited palette of flavors. She breaks every preconceived notion about a vegetarian diet. . . . Whether carnivore, vegetarian, glutton or gourmet, the food will make you a believer." -San Francisco Chronicle"Roxanne Klein is in charge of the Bay Areas (if not the countrys) most talked-about kitchen. At her living-foods restaurant in Larkspur, almost all the food is raw. The results are both innovative and spectacular."-Bon Appétit"Roxanne Kleins artistry. . . is rocking the elite food world. . . . Adventurous home cooks as well as chefs may be inspired to learn some of her techniques and to look at vegetables with a fresh eye."-Gourmet
The latest word in cooking is non-cooking. The raw-food movement has arrived or, to be more accurate, returned. In Raw, six-time Charles Beard Award winner Charlie Trotter and raw-food restaurateur Roxanne Klein combine to offer scores of recipes that prove that raw food isn't about austerity; it's about taste and nutrition. The recipes include 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.