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Raw

Raw


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About the Book

The Raw food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter and Thomas Keller espousing the wonders of "living food". Prepared with basic techniques such as juicing, dehydrating and slicing, raw food has all of its nutritional value intact because it is not subject to the enzyme-rupturing process that intense heat induces. With 100 innovative recipes there are remarkably flavourful dishes such as "Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel" and "Dried Apricots and Polenta with Wild Mushroom Ragout. If you thought that raw foods were dull, then think again!

About the Author :
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas. ROXANNE KLEIN grew up on her grandparents' organic farm and has trained in some of California's top restaurants. She currently lives in Mill Valley, California, where she is working on a line of prepared raw foods. "From the Trade Paperback edition."

Review :
"Anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotter's.... No restaurant in American comes closer to delivering a flawless total dining experience." "Roxanne Klein is in charge of the Boy Area's (if not the country's) most talked-about kitchen. At her livingfoods restaurant in Lorkspur, almost all the food is raw. The results are both innovative and spectaculor." "Roxanne Klein's 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." "There's a whole philosophy behind this cuisine, but for Klein it's 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." Anyone who wants to understand American cuisine as it enters the 21st century must eat at Charlie Trotter'¬?s. . . . No restaurant in America comes closer to delivering a flawless total dining experience. -Wine Spectator, naming Charlie Trotter'¬'s as America'¬'s Best Restaurant"There'¬'s a whole philosophy behind this cuisine, but for Klein it'¬'s 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 Area'¬'s (if not the country'¬?s) 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 App?(c)tit"Roxanne Klein'¬'s 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 "From the Trade Paperback edition."


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Product Details
  • ISBN-13: 9781580084703
  • Publisher: Random House USA Inc
  • Publisher Imprint: Ten Speed Press
  • Height: 287 mm
  • Returnable: N
  • Weight: 680 gr
  • ISBN-10: 1580084702
  • Publisher Date: 01 Nov 2003
  • Binding: Hardback
  • Language: English
  • Spine Width: 23 mm
  • Width: 236 mm


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