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: #122077 in Books
• Published on: 2009-03-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

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.

Another great book by Chef Matthew Kenney!
I have been a huge fan of Matthew Kenney's for years and this is my favorite book of his so far. I had the opportunity to meet him a few years ago while attending a dinner at The Plant in Dumbo. His approach to food is complex and unique. What I love most about this book is that, in addition to extraordinary recipes, it offers more of a glimpse into the mind of this extremely gifted artist and chef. Socially and environmentally conscious, Matthew leads by example and has created a book dedicated to the natural lifestyle he leads. Matthew's creations are a true testament to the fact that it's not always necessary to look out at the wider world for inspiration. Each page of this beautifully designed book truly reflects his respect for nature (growing up on the coast of New England), as well as his passion for preparing food with seasonal, organic, and local ingredients.

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!