I’m definitely not a raw-foodist. Every once in awhile I just need a good steak. But after editing this book, I learned a whole lot about the benefits and methods for preparing raw. With the gorgeous plating by Matthew and incredible photos by Miha, I’d be happily tempted into trying out some of these dishes.
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.
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