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If you think "raw food" means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It's a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book.
The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, eloquent language and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "...the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts..." This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes.
Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet willing to go the next step in vegetarian fine dining and anyone--cook or not--who appreciates food photography. --Joan Price, Amazon.com
Synopsis
The Raw food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter and Thomas Keller espousing the wonders of "living food". Prepared with basic techniques such as juicing, dehydrating and slicing, raw food has all of its nutritional value intact because it is not subject to the enzyme-rupturing process that intense heat induces. With 100 innovative recipes there are remarkably flavourful dishes such as "Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel" and "Dried Apricots and Polenta with Wild Mushroom Ragout. If you thought that raw foods were dull, then think again!