Product Description

MATTHEW KENNEY'S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests' taste buds.
The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew's focus is always on fresh fruits and vegetables, organic, and buying food locally and in season.

Product Details

• Amazon Sales Rank: #27973 in Books
• Published on: 2009-03-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Features

• ISBN13: 9781423602088
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Inside Flap
ENTERTAINING IIN THE RAW
Chef Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and his philosophy on food to create recipes for outstanding raw food dishes that will titillate the tastebuds of all your guests.
Whether it is something simple, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and Cool Mint, Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.
The recipes span many ethnicities, including Asian, Latin, French, and Indian, and include everything from appetizers and tapas to main dishes, breads, sauces, and decadent desserts. Kenney's focus is always on fresh fruits and vegetables, organic, and buying food locally in season. He believes eating raw food can lead to greater health and fosters creativity in the kitchen. Raw food made right will always enhance the flavors and pleasures of eating, whether alone or with a large gathering of friends.
Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the the Food Network, Today Show, and other morning and talk shows. He was named one of Food and Wine's Ten Best New Chefs, and was twice nominated for the James Beard Rising Star Chef award. Matthew has been the chef and partner of several well-known restaurants and is currently involved in a number of projects in New York, Florida and Spain. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking. Visit his Web site, matthewkenneylifestyle.com.

About the Author
Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking.

Excerpt. © Reprinted by permission. All rights reserved.
Whether it is an extravagant wedding dinner on an exotic beach or dinner for two by candlelight, the impact and pleasures of raw food are, by and large, incomparable to other challengers.

Customer Reviews

Excellent Book
I own both of Matthew Kenney's other raw food books and love them both (especially "Everyday Raw") so I didn't hesitate to purchase this one when it came out. It's way better than I imagined, he has taken raw foods to new dimensions. Nothing else like it is out there, he is truly a genius when it comes to food. This is not a book for a beginner as it assumes you know most of the basics. If you are new to this style of food preparation, I would purchase a basic book first, or purchase one in addition to this book. If you're already familiar with basics like dehydrating and sprouting nuts, then don't hesitate!

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!!!

Wonderful Work Of Art!
"Entertaining in the Raw" is truly a work of art! I don't think anybody other than Mr. Kenney could create or even come up with such wonderful, creative dishes - he brought raw foods to new levels once again with his new book. Every single picture in the book is absolutely beautiful - makes you feel like you're looking at an art book from the Met! I have never seen such a cookbook before - you have to own it, it's simply unique. Also, the way the book is structured, on themes and ideas, rather than just types of recipes, takes you though a nice journey and tells a great story of how some of the recipes were created, and other fun details that are very interesting to read.

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.

Brilliant
It's simply brilliant. I could eat the cinnamon ice cream every day til I die. The sweet pea flan is amazing. I did not find the recipes to be ridiculously complicated. My only criticism is in regard to the consistency as to the use of irish moss (big whopee). Buy the book. You will not regret it. I normally do not write reviews, but I feel compelled due to the shock I experienced when reading that it was averaging 3 stars. I think not! If I met the man I might just have to kiss him. It's brilliant.