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30,17 €

Author: Charlie Trotter, Roxanne Klein
Tim Turner (photographs), Jason Smith (wines)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 216 pp, 23,5x28,5 cm
Publisher: Ten Speed Press, 2003, 9781580084703
Features: Fotografías a color
Publisher review:
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 Granité. 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.

About the autor:
Charlie Trotter started cooking professionally in 1982 and opened his Chicago restaurant in 1987. Now one of the world’s premier dining destinations, Charlie Trotter’s was recently named one of the most influential restaurants of the 20th century by Bon Appétit. Chef Trotter has authored ten books, has won 8 James Beard Awards, and hosts his own cooking show, Kitchen Sessions with Charlie Trotter.

Book Reviews
“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 Appétit
“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
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