Raw

Paperback | March 1, 2007

byCharlie Trotter, Roxanne KleinPhotographed byTim Turner

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In Raw, award-winning chef Charlie Trotter elevates the flavors and complexity of raw fruits and vegetables, using basic techniques such as juicing, dehydrating, and blending.

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.

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From the Publisher

In Raw, award-winning chef Charlie Trotter elevates the flavors and complexity of raw fruits and vegetables, using basic techniques such as juicing, dehydrating, and blending.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, earnin...

From the Jacket

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 i...

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 gr...

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Format:PaperbackDimensions:216 pages, 11 × 9.05 × 0.53 inPublished:March 1, 2007Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1580088341

ISBN - 13:9781580088343

Reviews

Rated 5 out of 5 by from A Beautiful Book This is an excellent book for even those new to the raw food world. It answers those vexing questions like 'what the heck is rejuvilac' and the recipies are superb. They provide an wonderful bridge for those of us wanting to go raw but missing traditional foods. These raw versions are just wonderful. The photographs are stunning and it even has wine suggestions to go with each entree. The recipies themselves are longer and a bit more involved than I'm used to preparing but the results make it well worth the effort. The section at the back of basic recipes (cashew cheese for example) was particularly helpful. It is an eye-opening book for those who think raw food is just salads!
Date published: 2008-06-29