Raw
by Charlie Trotter, Roxanne Klein
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Book Summary Information
Author: Charlie Trotter, Roxanne KleinPhotographer: Tim Turner
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-03-01
ISBN: 1580088341
Number of pages: 216
Publisher: Ten Speed Press
Product features:
- ISBN13: 9781580088343
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Raw
Book Review: Very good book with beautiful photos
Summary: 5 Stars
I bought this book when it was first released. I was also lucky to try Roxanne's restaurant in Larkspur couple of times. The recipes are absolutely wonderful and most of them are easy to prepare. The key of course is to get the freshest produce. Since it is raw food the ingredients have to be fresh so don't try to make tomato soup in the middle of winter. It just won't taste good at all.
During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.
I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.
I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.
A word about the equipment:
I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.
If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.
I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.
Any food enthusiast would love to have this book and play with the recipes.
Summary of Raw
Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; and Watermelon Soup with Sharlyn Melon Granit?©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.Artfully presented with Tim Turner'¬?s award-winning photography; healthful; and deeply satisfying, chefs Trotter and Klein'¬?s food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat.Natural Foods Books
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