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Everyday Raw Desserts (Anglais) Broché – 19 novembre 2010


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Descriptions du produit

Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine.


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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 34 commentaires
25 internautes sur 25 ont trouvé ce commentaire utile 
Raw desserts anyone? 27 août 2010
Par rastadawta - Publié sur Amazon.com
Format: Broché Achat vérifié
Just got the book and the cover makes me want to eat it. YUM-O! I have all of his books and have been a active raw foodist so getting this book has been worth the wait. I have made the chocolate chip cookies before from the Everyday raw book which my picky son loves so much he keeps eating all of it! Matthew seems to write from the heart and soul of being a raw food vegan. In this book, he writes that his goal is to show how restaurant-style desserts are easily made with little time. For a raw foodist, this book may make you crave desserts 24 hrs, 7 days a week. For the person that is looking for some raw vegan desserts that tastes good, makes you feel good and not that much of a hassle, this is the book for you. The only issue is for someone that has nut allergies, the amount of cashew/mac flour that is used will be a problem.
58 internautes sur 65 ont trouvé ce commentaire utile 
Very Complicated, Editing Errors, Not Enough Info for Beginners 11 décembre 2010
Par City Girl - Publié sur Amazon.com
Format: Broché Achat vérifié
This book frustrates me to no end. I have never made a raw dessert and it may stay that way even though I now own this book. Why? Well for one, I found editing errors, for example, pg. 128 for hazelnut gelato states "The absence of coconut meat makes this slightly lighter than our ice cream recipes." The first ingredient listed is....1/2 cup coconut meat. This is an issue for me because the ingredients for these desserts are super expensive so I really don't want to discover after using $50 in ingredients that the recipe is wrong. The author lists no editing corrections on a Web page (many cookbook authors do this).

I also found that similar recipes may only list very helpful tips and steps in one of the versions and it's not always the first version. Also sometimes the author instructs you purely to "dehydrate" with no instructions as to time/temp/or desired end result, and sometimes he is very specific about dehydrating at a certain temp for a very specific amount of time. This is not helpful without adding what the desired end result is because all dehydrators are different. He should list an estimate for each recipe (time & temp) and desired result when it has been dehydrated appropriately.

Also helpful would be an ingredient guide. Several raw dessert cookbook authors use different terminology so he should be clear about his. For example, some say coconut oil and butter are the same one is just liquified, while other cite separate products. And missing is the size of a pan/dish needed for many recipes. This is essential because if I don't have the correct pan for an item and need to buy one I need to know what the volume is of the recipe.

The author sent a boiler-plate reply to my e-mail inquiry re: a few of the mentioned issues basically saying he can't answer any questions but "good luck" - gee thanks. I have never encounter such energy dampening behavior from a cookbook author. They are always gracious and happy to answer questions.

So yes, the book is visually appealing and some recipes look delicious but I am hesitant to make anything and I am put-off by the author's attitude.
6 internautes sur 6 ont trouvé ce commentaire utile 
If only I could get young, Thai coconuts.... 13 janvier 2013
Par Amazon Customer - Publié sur Amazon.com
Format: Broché Achat vérifié
This is a very cool book. I have three of Kenny's books and this one is as well written, innovative and beautifully illustrated as the other three. It also has a good index, something sorely lacking in most vegan/raw cookbooks.

But, like his other cookbooks, I find his reliance on young Thai coconut meat both intriguing and very frustrating. He uses Thai coconuts...a lot. Seriously. Unless you have easy access to these coconuts, pretty much write off the chapter on puddings, flans and custards and the chapter on ice cream and frozen treats, as well as dessert crepes, and some glazes. ( If you do have access to this product, I envy your ability to try everything in the book!)

That being said, there are plenty of wonderfully decadent, beautiful desserts to be enjoyed that do not require Thai coconuts: Coconut, yes, either in dry, powdered form or coconut oil, but those are easily attainable for me: Chocolate Walnut Tart (to die for; one of our Christmas desserts), Maple Cheesecake with Walnut Crust, Apple Cobbler with Almond Crumble (of course, I couldn't serve it with the vanilla ice cream as he suggested because it required...yup, young Thai coconut meat...), and Midnight Fudge Brownies are ones I have served to rave reviews. The Chocolate-Covered Pistachio Biscotti and the Cacao Mint Cremes (sans the fresh mint leaves) were just awesome, too.

So, I do recommend this book: Only four stars instead of five based solely on the Thai coconuts, or the lack thereof!
13 internautes sur 16 ont trouvé ce commentaire utile 
I'm Drooling All Over My Keyboard!! 21 août 2010
Par Gabriele Agustini - Publié sur Amazon.com
Format: Broché Achat vérifié
I just received the book and it is beyond gorgeous!!
The cover alone, makes me want to drop everything and make one of those pies for myself!!
(And I do mean for MYSELF!)

I love all of Matthew's books, but I'm a dessert-freak, so this one is perfect for me!

The recipes are easy to understand and there aren't a ton of ingredients required, like in some books.
And the photographs are absolutely beautiful!

I LOVE this book!!
10 internautes sur 12 ont trouvé ce commentaire utile 
A unique and highly prized addition to personal and community library cookbook collections 13 novembre 2010
Par Midwest Book Review - Publié sur Amazon.com
Format: Broché
The best of all desserts care not only delicious but nutritious as well! In "Everyday Raw Desserts", Matthew Kenney draws upon his years of experience and expertise as a professional chef, caterer and food writer, to compile a superbly illustrated, 144-page compendium of innovative dessert recipes that showcase both traditional favorites and creatively innovative new ones suited to the palate of raw food enthusiasts. Seventy-five recipes cover all manner of treats ranging from cakes, pies, cookies and puddings, to flans, brownies, candies, and ice cream. Each recipe is thoroughly 'kitchen cook friendly', making "Everyday Raw Desserts" a unique and highly prized addition to personal and community library cookbook collections.
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