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He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and featu Raw cuisine in true gourmet fashion Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts.
Paperback , pages. Published August 1st by Gibbs Smith first published June 20th To see what your friends thought of this book, please sign up.
To ask other readers questions about Everyday Raw Gourmet , please sign up. Lists with This Book. This book is not yet featured on Listopia. Very good collection of raw recipes from Matthew Kenney. Up to his usual high standards. A bit less prep time than some of his more elaborate dishes from previous books, thus the "everyday" in the title. Still, very tasty, innovative results. Aug 01, Darren rated it it was amazing Shelves: The delights of raw food has yet to establish itself in this reviewer's consciousness, yet many people swear by it.
Even the author of this book was sceptical once, noting in his introduction that "The first time I stepped into a raw food kitchen, I knew that I had discovered something magical. My senses had been on high alert as I remained deeply suspicious about uncooked food and many years in professional kitchens had created a foundation of principles contrary to what I was about to experien The delights of raw food has yet to establish itself in this reviewer's consciousness, yet many people swear by it.
My senses had been on high alert as I remained deeply suspicious about uncooked food and many years in professional kitchens had created a foundation of principles contrary to what I was about to experience. Yet I nearly became an instant convert, ready to forgo not only fire and heat but also the majority of ingredients that were the building blocks of my cuisine. This reviewer remains unconvinced but that is a personal preference yet open to the idea - one can even see the attraction in part, even though years of in-bred conditioning probably still expects things to be served salads and ice cream notwithstanding with heat radiating from its surface.
Maybe the book's "trendy" naming of chapters, such as blossom, inspiration, radiance and meaningful didn't help overcome a slight faddish prejudice either. Many books even those requiring heat for their cooking try and use meaningless, cutey names and seldom do they work in this reviewer's opinion.
Grumpiness aside, one cannot doubt the author's sincerity and deeply-held conviction, just reading the interesting introduction and some of the text that accompany each chapter will show you that. Fortunately there is not so much "preaching" either. It is more a here's my view, here's the recipes and a subconscious "make you own mind up"-type of approach. This is something one likes and appreciates. Just looking at the recipes when browsing through this book is a pleasure and it was a surprise to note one being drawn in, encouraged to try things one might not have ordinarily considered if the recipe had "Cold" or "Raw" as a prefix to its title.
Even if the titles themselves don't draw you in sufficiently, the exceptionally wonderful, artistic food photography will. Maybe a spell is cast on the reader as one still doesn't react to the lack of text saying things like "cook for so many minutes at this oven setting". The range and diversity of the recipes given is a LOT more than just themes on salads and cold deserts, as this reviewer first feared partially out of ignorance before opening this book too!
Our usual niggles exist here: As many of the recipes appear very complex, the assurance of an approximate timescale for completion would certainly help the wary, uncertain cook. The index at the end is very detailed and certainly allows you to drill down through main ingredients too. Is this reviewer convinced to switch to a raw food diet? No, and probably not for the foreseeable future.
Is this reviewer less ignorant of raw food matters? Hopefully so, when one considers the sheer range of food that is possible. Will this reviewer be trying many of these recipes? This was a surprisingly interesting book that this reviewer would have probably ignored in the local bookstore, but is glad that he picked up this title!
ISBN , pages.
Whether you call it a cookery book, cook book, recipe book or something else in the language of your choice YUM will provide you with news and reviews of the latest books on the marketplace. May 19, Tammy rated it it was ok. Gourmet is indeed the third word in the title, but I was hoping for some recipes that did not require expensive ingredients and a hour date with a dehydrator. Gluten Free Made Easy.
The 50 Best Soup Recipes. The 50 Best Rice Cooker Recipes. The 50 Best Sugar-Free Recipes.
Everyday Raw Gourmet [Matthew Kenney, Miha Matei] on www.farmersmarketmusic.com *FREE* shipping on qualifying offers. Raw cuisine in true gourmet fashion Chef. Editorial Reviews. About the Author. In Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today.
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