Entertaining in the Raw Hardcover – Mar 1 2014
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About the Author
In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
Most of the recipes take some time to prepare, however the results are spectacular and will impress anyone and everyone. Some of the recipes are quick and easy, and are still very special, but the more advanced ones are just too intriguing to pass up. The recipe for "Roasted Sweet Pepper Soup" alone is worth the price of the book. The book is filled with great breads, ethnic foods, deserts, and everything in between. A few of the recipes use hard to find ingredients, but most of the recipes use readily available foods. My only complaint with the book is that instead of the more familiar chapters cookbooks usually have, the book is organized into seven areas of interest such as "Contemporary, Inspiration, and Spice". I would prefer to be able to go to one chapter and browse all appetizers, or another chapter for soups, etc. Buy it and Enjoy it!!!
Some of the recipes are a little complicated, but there are some that are very easy to make and very very delicious. For example, Caribbean Conch Chowder, Oyster Mushroom Seviche, Summer Rolls and Red Chilli-Pimeapple Dipping Sauce, Mediterranean Mini Tartlets, Thai Cucumber Salad, Golden Tomato and Lemon Cucumber Gazpacho, are some of the recipes that are very easy to make, and they are very tasty and new in the raw food world. I made quite a few dishes and I am very pleased with the results.
Think of this book the way think of high fashion - you can't wear everything you see on the runway, but definitely appreciate the "designer" and own this piece - it will be in your "closet" for a long time! It really is a fantastic book.
Matthew's love for simple, delicious food in its purest form is contagious and refreshing. The recipes in this book can be best described as pure, elegant, innovative, and most importantly, sophisticated enough to please all palates. Matthew continues to push the "raw food" bar without going overboard with his culinary experiments.
As someone who has been eating primarily raw for a number of years, I will say this is an essential book to have in your collection! This book, overflowing with many ethnically diverse recipes, is an inspirational guide to expanding and testing your culinary experience with the use of fresh ingredients.
It is important to note that this is not a basic Introduction to raw foods recipe book, which includes systematic steps and notes on material and preparation methods. The recipes in this book are decidedly more sophisticated and delicate - sure to inspire you to create wonders in your kitchen! To me, this book serves admirably as a guide through the recipes' complexities, but as an experienced cook, I appreciate this approach. I read this book cover to cover and have prepared many of the dishes so far. Although some of the recipes have quite a few ingredients, I have found them to be delicious and easy to follow. I feel even those new to the kitchen will find this to be the case.
As an added bonus, this book is visually pleasing, encompassing lovely photos of organic and fresh produce, which gives the book a bit of an earthy quality.
I hope Matthew Kenney continues to showcase his culinary masterpieces for a long time to come. His recipes clearly demonstrate that he is a unique chef who is passionate about quality ingredients and living a sustainable lifestyle.
I don't think you'll regret purchasing this book! Enjoy!
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