Using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Once relegated to the sidelines of vegetarianism, raw food has come into its own, introducing a world of textures, flavors, and nutrition to fine dining. Experience the revelation of this dynamic cuisine in RAW, a lush tome that pays a stylish tribute to raw food. Including notes on equipment, basic techniques, and wine pairings, RAW proves that living foods are nothing short of a revolution in the way we cook and eat.
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, elegant 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 cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
Very sophisticated raw "cooking":
"Haute cuisine," good for dinner parties but less fit for everyday cooking. 44 Recipes (apart from salads and beverages): 11 apetisers, 10 soups, 11 entrées, 12 desserts. A full-page colour photo for each recipe. Beautiful book, well bound, but no hard cover. Nice photos, well edited and laid-out. In contrast to many raw food cookbooks, the photos focus exclusively on the food rather than on the authors.
Definite Yes.:
I have wanted this book for some time and finally purchased it. It is exquisite. The photographs are magnificent and the recipes look wonderful. I have yet to try it and yes, some of the recipes (like most raw preparation) can take time, effort and love to complete, however, the efforts are worth the results when/if you have the time, desire and ability to do it. I have other raw books that are simple and fast. But like any cooking raw or otherwise, sometimes good things are in store for those with... more info
Wonderful and creative:
I love this book but keep in mind it is for Raw gourmet food so some of the recipes can be time consuming, but well worth the wait.
Very good book with beautiful photos:
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... more info
