Image from Syndetics
Raw / Charlie Trotter & Roxanne Klein ; photography by Tim Turner ; wine notes by Jason Smith.
By: Trotter, Charlie
.
Contributor(s): Klein, Roxanne | Turner, Tim (Photographer).
Material type: 
BookPublisher: Berkeley : Ten Speed Press, c2003Description: 215 p. : col. ill. ; 29 cm. + hbk.ISBN: 1580084702.Subject(s): Vegetarian cookery | Raw foodsDDC classification: 641.5636
Contents:
Appetizers -- Soups -- Salads -- Entrees -- Desserts -- Beverages.
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 641.5636 (Browse shelf(Opens below)) | 1 | Available | 00105753 | |
| General lending | MTU Bishopstown Library Lending | 641.5636 (Browse shelf(Opens below)) | 1 | Available | 00105754 |
Total holds: 0
Enhanced descriptions from Syndetics:
In 'Raw', chef Charlie Trotter collaborates with a leading practitioner of the raw-food philosophy, Roxanne Klein, to produce this collection of over 100 recipes based on raw food.
Includes index.
Appetizers -- Soups -- Salads -- Entrees -- Desserts -- Beverages.
Reviews provided by Syndetics
Publishers Weekly Review
Ever trendy, raw food is crunching its way into the mainstream?and this book by celebrity chef Trotter (Charlie Trotter Cooks at Home) and Klein demonstrates how appetizing it can be. The collection of vegan recipes, all cooked at temperatures below 118?F, is decidedly gourmet. Dishes worthy of dinner parties include Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Salsify with Black Truffles and Porcini Mushrooms, Portobello Mushroom Pave with White Asparagus Vinaigrette, Indian Red Peaches with Vanilla Ice Cream (made with almond milk) and Banana Chocolate Tart with Caramel and Chocolate Sauces. Wine notes with each recipe remind readers that raw food can be complemented by a fine vintage without breaking any rules because ?wine, at its most basic, is also an unadulterated creation, never rising above 118?F during its production.? The recipes tend to be labor intensive since the taste, textures and flavor of sophisticated raw food can?t be bought pre-packaged at the supermarket. But for those who want to reap the reported health benefits of raw food without sacrificing the luxurious taste of fine cuisine, the effort required for these recipes is worthwhile. (Nov.) Copyright 2003 Reed Business Information.Author notes provided by Syndetics
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.ROXANNE KLEIN grew up on her grandparents' organic farm and has trained in some of California's top restaurants. She currently lives in Mill Valley, California, where she is working on a line of prepared raw foods.