Free PDF Raw, by Charlie Trotter
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Raw, by Charlie Trotter
Free PDF Raw, by Charlie Trotter
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Amazon.com Review
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, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "Â…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 spoutsÂ…." 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 cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price
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From Publishers Weekly
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. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 216 pages
Publisher: Ten Speed Press (October 29, 2003)
Language: English
ISBN-10: 1580084702
ISBN-13: 978-1580084703
Product Dimensions:
9.3 x 0.9 x 11.3 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#890,975 in Books (See Top 100 in Books)
This book has many great recipes varying from different cultures and some fusion, does tell a little on what raw is and how our foods are living also. The recipe are easily compared to actually recipe that may require cooking, but taste just more amazing because you know you haven't loss any nutrients. The book does go into detail of everything and each ingredient and how it used and what the flavor notes it give. There is also instructional cooking on how to make your own raw almond milk. Raw cooking is a process so don't expect quick result. Healthy foods and change take time.
I bought this book when it was first released. I was also lucky to try Roxanne's restaurant in Larkspur couple of times. The recipes are absolutely wonderful and most of them are easy to prepare. The key of course is to get the freshest produce. Since it is raw food the ingredients have to be fresh so don't try to make tomato soup in the middle of winter. It just won't taste good at all.During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.A word about the equipment:I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.Any food enthusiast would love to have this book and play with the recipes.
Beautiful photos and great recipes. Charlie Trotter and Roxanne Klein outdid themselves.I will say the recipes are very complex and many require exotic ingredients.Even as a gourmet raw chef, I find it next to impossible to follow the recipes due to theeffort it would take to get all of the ingredients. Fortunately, the recipes are inspiring andfortunately I have the skill and know how to substitute or omit ingredients
After working in Relais Chateaus and fine french, Italian and Fine Eclectic fare restaurants, it was apparent that there were very high expectations to be met when presenting a plated item. Charlie Trotter and Roseann Klein have created a beautifully bound version of "Raw" food, Relais Gormand style. Fabulous photos of the finished plates and really detailed recipes, right down to the appendix of savory and succulent sauces, creams, cheeses and cracker recipes. I have created nearly everything in this book and the recipes are true to the photos, flavors are fabulous. If you want to create show stopping, 5 star cuisine that will keep your guests amazed, satiated with libations to salivate over, this is the book for you. Elegant and sophisticated. I just LOVE this book!.
This a very lovely book to look at or sit on your coffee table. If one has alot of time for food preparation containing alot of ingredients, this book is for you. If you are like me, very busy, work and have limited time, you may find this book only used for special occasions when you have alot of time alloted to prepare a meal. The photography is absolutely gorgeous, and it again is very pretty to look at, but most of the recipes are very labor intensive.
I am a professional and I bought this book to help open my mind to new ways of preparing and plating food.I believe that RAW has satisfied that, although I do not think I would try many of the recipes due to the need for so many specialty ingredients, and because I am not a fan of dehydrated grain (for example, pizza dough made out of this dyhydrated pastey mix, does not sound good lol).What I have gotten from this book is the ability to rethink how and why we do the things we do to food, and the possibility of a better way, health wise, taste wise, and ...otherwise lolJon
thank you
Beautifully photographed and wonderful to look at - imagine French cuisine except it is raw - for me difficult to present food as in the pics.
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