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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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 in food. . . . Klein has uncovered a seemingly unlimited palette of flavors. She breaks every preconceived notion about a vegetarian diet. . . . Whether carnivore, vegetarian, glutton or gourmet, the food will make you a believer." -San Francisco Chronicle"Roxanne Klein is in charge of the Bay Area'¬?s (if not the country'¬?s) most talked-about kitchen. At her living-foods restaurant in Larkspur, almost all the food is raw. The results are both innovative and spectacular."-Bon App?©tit"Roxanne Klein'¬?s artistry. . . is rocking the elite food world. . . . Adventurous home cooks as well as chefs may be inspired to learn some of her techniques and to look at vegetables with a fresh eye."-Gourmet From the Trade Paperback edition.