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Entertaining in the Raw (Anglais) Relié – 28 février 2009

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Book by Kenney Matthew

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 24 commentaires
22 internautes sur 22 ont trouvé ce commentaire utile 
Excellent Book 6 mai 2009
Par Phyllis - Publié sur Amazon.com
Format: Relié
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!!!
12 internautes sur 12 ont trouvé ce commentaire utile 
Brilliant 12 juin 2009
Par thegirlwonder - Publié sur Amazon.com
Format: Relié
It's simply brilliant. I could eat the cinnamon ice cream every day til I die. The sweet pea flan is amazing. I did not find the recipes to be ridiculously complicated. My only criticism is in regard to the consistency as to the use of irish moss (big whopee). Buy the book. You will not regret it. I normally do not write reviews, but I feel compelled due to the shock I experienced when reading that it was averaging 3 stars. I think not! If I met the man I might just have to kiss him. It's brilliant.
7 internautes sur 7 ont trouvé ce commentaire utile 
Wonderful Work Of Art! 18 juin 2009
Par M. Ferriter - Publié sur Amazon.com
Format: Relié
"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.
10 internautes sur 12 ont trouvé ce commentaire utile 
Impractical Food Porn 12 août 2009
Par Renee Kent - Publié sur Amazon.com
Format: Relié Achat vérifié
I loved Matthew Kenney's first solo raw book, Everyday Raw and his collaborative Raw Food Real World. Both were accessible for beginners, interesting enough for experienced gourmets and experienced raw fooders and contained great information and interesting style of writing. This book was a sore disappointment. The recipes are so involved, I don't even feel like trying them and I LOVE being in the kitchen. Nothing wow'd me on paper enough and I haven't opened it again since purchasing it and reading it cover to cover. I am sure there are some gem components in those recipes that are versatile, but honestly I haven't been compelled to drag it out and find them. Everyday Raw is a much better buy and some of the recipes in that back re-appear in Entertaining in the RAw with a new name and minor ingredient changes, which I think is such a cop-out. Anyone ready for this level of food preparation would be quite comfortable making changes and substitutions on their own. Great photos though...total food porn in that way.
4 internautes sur 4 ont trouvé ce commentaire utile 
Another great book by Chef Matthew Kenney! 9 juin 2009
Par Evelina Desbordes - Publié sur Amazon.com
Format: Relié
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!
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