Product Description

Once relegated to the sidelines of vegetarianism, raw food has come into its own, introducing a world of textures, flavours, and nutrition to fine dining. Experience the revelation of this dynamic cuisine in a lush cookbook that pays a stylish tribute to raw food. "Raw" proves that living foods are nothing short of a revolution in the way we cook and eat. Hardcover edition has sold more than 50,000 copies and has been translated into four languages.

Product Details

• Amazon Sales Rank: #175237 in Books
• Published on: 2007-04-30
• Original language: English
• Number of items: 1
• Binding: Paperback
• 216 pages

Amazon.co.uk Review
If you think "raw food" means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It's a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book.

The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, eloquent language and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "...the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts..." This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes.

Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet willing to go the next step in vegetarian fine dining and anyone--cook or not--who appreciates food photography. --Joan Price, Amazon.com

About the Author
Charlie Trotter is the author of 14 books and an eight-time James Beard Award winner! His legendary restaurant, Charlie Trotter's, is in Chicago, Illinois. Roxanne Klein grew up on her grandparents' organic farm and has trained in some of California's top restaurants.

Customer Reviews

Tasty and healthy
This delightful book contains more than one hundred recipies of raw foods that can be prepared by slicing, dehydrating and juicing or cooked at low temperatures. Compiled by Roxanne Klein, a proponent of the health benefits of raw food, and restaurateur and writer Charlie Trotter, it opens up a new world of culinary delight in which the food retains all of its nutritional value.

Intense heat destroys beneficial enzymes and that is why raw is better. The authors explain the beauty and the health benefits of fruits and vegetables whilst providing delicious recipes like for example Polenta with Wild Mushroom Ragout and Peppercorn Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar.

In their engaging writing style, Klein and Trotter take a fresh look at the benefits and the tasty variety that are possible in a raw food diet, although some of their ingredients might not be easy to find for the average person. Tim Turner's beautiful full colour photographs illustrate the text. This book ought to be on every vegan and vegetarian's shelf.