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Everyday Raw Gourmet (Anglais) Broché – 12 août 2013

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Descriptions du produit

Présentation de l'éditeur

"Raw cuisine in true gourmet fashion Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney's focus is on fresh fruits and vegetables, organic, and buying food locally and in season.

Biographie de l'auteur

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award and has appeared on the Today Show, Food Network, and numerous other morning and talk shows. He is also the author of a number of cookbooks, including Everyday Raw, Everyday Raw Desserts, Everyday Raw Express, and Raw Chocolate. Matthew splits his time between New York and Maine."

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Amazon.com: HASH(0x8ea60288) étoiles sur 5 7 commentaires
9 internautes sur 11 ont trouvé ce commentaire utile 
HASH(0x8ea25984) étoiles sur 5 Good 9 septembre 2013
Par Autamme_dot_com - Publié sur Amazon.com
Format: Broché
The delights of raw food has yet to establish itself in this reviewer's consciousness, yet many people swear by it. Even the author of this book was sceptical once, noting in his introduction that "The first time I stepped into a raw food kitchen, I knew that I had discovered something magical. My senses had been on high alert as I remained deeply suspicious about uncooked food and many years in professional kitchens had created a foundation of principles contrary to what I was about to experience. Yet I nearly became an instant convert, ready to forgo not only fire and heat but also the majority of ingredients that were the building blocks of my cuisine."

Thus a convert was born and this is the convert's own cookbook, seeking to "take the raw food lifestyle to exquisite heights", picking up inspiration from around the world. This reviewer remains unconvinced (but that is a personal preference) yet open to the idea - one can even see the attraction in part, even though years of in-bred conditioning probably still expects things to be served (salads and ice cream notwithstanding) with heat radiating from its surface.

Maybe the book's "trendy" naming of chapters, such as blossom, inspiration, radiance and meaningful didn't help overcome a slight faddish prejudice either. Many books (even those requiring heat for their cooking) try and use meaningless, cutey names and seldom do they work in this reviewer's opinion. Grumpiness aside, one cannot doubt the author's sincerity and deeply-held conviction, just reading the interesting introduction and some of the text that accompany each chapter will show you that. Fortunately there is not so much "preaching" either. It is more a here's my view, here's the recipes and a subconscious "make you own mind up"-type of approach. This is something one likes and appreciates.

Just looking at the recipes when browsing through this book is a pleasure and it was a surprise to note one being drawn in, encouraged to try things one might not have ordinarily considered if the recipe had "Cold" or "Raw" as a prefix to its title. Recipes such as "Cream Of Matsutake Soup, Pignoli Dumplings, Pears and Tarragon", "Beet Ravioli With Fava Bean Purée And Green Herb Oil", "Black Sesame And White Coconut Dumplings With Creamy Miso Sauce" and "Ocean Vegetables And Squash Noodles With Oyster-Mushroom Escabeche, Faded Green Caviar and Miso Tahini Sauce" are just a few of the very engaging, interesting recipes on offer. Even if the titles themselves don't draw you in sufficiently, the exceptionally wonderful, artistic food photography will. Maybe a spell is cast on the reader as one still doesn't react to the lack of text saying things like "cook for so many minutes at this oven setting". The range and diversity of the recipes given is a LOT more than just themes on salads and cold deserts, as this reviewer first feared partially out of ignorance before opening this book too!

Our usual niggles exist here: all measures are in sole U.S. imperial units and there is no estimation of typical preparation and (cold) cooking times. As many of the recipes appear very complex, the assurance of an approximate timescale for completion would certainly help the wary, uncertain cook. The index at the end is very detailed and certainly allows you to drill down through main ingredients too.

Is this reviewer convinced to switch to a raw food diet? No, and probably not for the foreseeable future. Is this reviewer less ignorant of raw food matters? Hopefully so, when one considers the sheer range of food that is possible. Will this reviewer be trying many of these recipes? You betcha! This was a surprisingly interesting book that this reviewer would have probably ignored in the local bookstore, but is glad that he picked up this title!
5 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x8ea257d4) étoiles sur 5 go matt 9 novembre 2013
Par cowboy - Publié sur Amazon.com
Format: Broché Achat vérifié
mathew kenney has some of the easiest best raw gourmet recipes out there
every recipe i try of his is a winner
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x8eb0039c) étoiles sur 5 Very prompt delivery. The recipes are very involved and ... 3 août 2014
Par Bea - Publié sur Amazon.com
Format: Broché Achat vérifié
Very prompt delivery. The recipes are very involved and more time consuming that I had hoped. It will take some getting used to, but hoping it will be worth the effort.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8ea15da4) étoiles sur 5 DON'T LET 'RAW' TURN YOU OFF. THIS FOOD IS DELICIOUS!!!! 20 avril 2016
Par Gordon A. Sinclair - Publié sur Amazon.com
Format: Broché Achat vérifié
This is the food of the future for thinking people.
Matthew is the American (If not International) leader in raw/began cuisine.
His schools are well attended by professional chefs who want to add raw/healthy
dishes to their restaurant menus or open a new concept.
These recipes are easy to read and understand. And, some suggest exotic
products..... if you don't live in a food-centric city. I always feel better after eating these
recipes. If there was a Kenney take out or restaurant where I live, I could go
there EVERYDAY~!
You can easily get healthier (If not cured) eating food like this book offers.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8fb89474) étoiles sur 5 Amazing recipes ! 20 avril 2015
Par rose - Publié sur Amazon.com
Format: Broché Achat vérifié
You can't go wrong with Matthew Kenney books. I ate at a restaurant that made their foods from the recipes in his cookbooks. Wow, I had to purchase all of his books. The flavors leave you wanting more. Now that I have my hands on his books, I can learn from his expertise. It's like going to cooking school without all the expense. Now I can create like an expert.
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