Cooking Books -> Vegetarian
Ten Speed Press
Published: January 2004
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From Publishers Weekly
Ever trendy, raw food is crunching its way into the mainstream-and this book by celebrity chef Trotter (Charlie Trotter Cooks at Home) and Klein demonstrates how appetizing it can be. The collection of vegan recipes, all cooked
at temperatures below 118°F, is decidedly gourmet. Dishes worthy of dinner parties include Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Salsify with Black Truffles and Porcini Mushrooms, Portobello Mushroom Pave with
White Asparagus Vinaigrette, Indian Red Peaches with Vanilla Ice Cream (made with almond milk) and Banana Chocolate Tart with Caramel and Chocolate Sauces. Wine notes with each recipe remind readers that raw food can be complemented by a fine vintage
without breaking any rules because "wine, at its most basic, is also an unadulterated creation, never rising above 118°F during its production." The recipes tend to be labor intensive since the taste, textures and flavor of sophisticated raw food
can't be bought pre-packaged at the supermarket. But for those who want to reap the reported health benefits of raw food without sacrificing the luxurious taste of fine cuisine, the effort required for these recipes is worthwhile.
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Wine Spectator, naming Charlie Trotter's as America's Best Restaurant, 2000
"Anyone who wants to understand American cuisine as it enters the 21st century must eat at
Raw by Charlie Trotter and Roxanne Klein
The raw-food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter, Thomas Keller, and Norman Van Aken espousing the wonders
of "living food." As Trotter remarks, the raw-food movement "encompasses the same philosophy of my restaurantusing the best possible ingredients at the height of their seasons, and not adulterating their flavors." Prepared with basic techniques
such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. Trotter's 10-course raw-food tasting menus have converted many a skeptic,
while Roxanne Klein's eponymous restaurant in Larkspur, California, has become a mecca for raw-food devotees.
In RAW, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of over 100 recipesthe
ultimate tribute to the culinary heights that this dynamic cuisine can reach. The chefs exalt the innate wholesomeness and beauty of fruits and vegetables in such innovative, remarkably flavorful dishes as 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. Artfully presented, healthful, and deeply satisfying, raw food is not
about austerity, but rather the celebration of food in its glorious natural state. In such skilled hands, it's nothing short of a revolution in the way we cook and eat.
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