Raw Food/Real World: 100 Recipes to Get the Glow (Anglais) Relié – 5 juillet 2005
|Neuf à partir de||Occasion à partir de|
- Choisissez parmi 17 000 points de collecte en France
- Les membres du programme Amazon Premium bénéficient de livraison gratuites illimitées
- Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
- Sélectionnez cette adresse lors de votre commande
Produits fréquemment achetés ensemble
Les clients ayant acheté cet article ont également acheté
Descriptions du produit
Présentation de l'éditeur
Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.
The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."
In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
Biographie de l'auteur
Matthew Kenney and Sarma Melngailis are the head chefs and co-owners of Pure Food and Wine. Matthew Kenney has been the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994, Food and Wine included him as one of their Ten Best New Chefs of the Year. His other books include Matthew Kenney's Mediterranean Cooking and Big City Cooking. Kenney and Melngailis live in New York City.
Sarma Melngailis is the cocreator and owner of Pure Food and Wine and founder of the online boutiques One Lucky Duck and Shiny Happy Pets, through which she is expanding her reach with all things raw and organic. The coauthor (with Matthew Kenney) of Raw Food/Real World, she lives in New York City with her two cats.
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.
Détails sur le produit
Quels sont les autres articles que les clients achètent après avoir regardé cet article?
Commentaires en ligne
Meilleurs commentaires des clients
Seul bémol technique quelques ingrédients ne sont pas évident à trouver, mais c'est un détail.
Je le recommande ! :)
Commentaires client les plus utiles sur Amazon.com (beta)
I agree that the book is full of beautifully photographed and mouth-watering delights and include detailed recipes to exotic looking meals.
My perception from a raw foodist point of view is that whist these raw food recipes require no cooking, please expect a lot of preparation time, particularly days in advance. Many dishes require a dehydrator, which apart from being an expensive piece of equipment, does require dehydrating for 6-12 hours.
There are also uses of heated foods (such as maple syrup) but the authors suggest strict raw foodists to try other ingredients. I also have a concern with the use of a lot of salt (the authors say they love the coarse nature of it in their recipes) and nut butters, which both ultimately are not a good thing to have in large proportions, whether it be via cooked or raw means. There is also mention of a lot of specific types of vegetables and greens, which is not easy to get a hold of by the general public.
The book is certainly written by talented artists of food, but from my point of view, a lot of the recipes (but not all)are beyond the typical householder.
If you are wanting to spend some creative time in the kitchen, finding exotic ingredients, then this exploration will lead you into culinary passion. But if you're looking for raw food dishes to whip up after work, you will have limited choices. I hope this gives the book a more rounded overview for those intending to purchase.
Raw food is suddenly "en vogue" and I do appreciate the attempt to elevate healthy cuisine beyond the realm of dehyrated patties. The food shots speak for themselves... could we skip the celebrity aspect, please?
It took a couple more browsings of the book on subsequent visits to the bookstore to get over my initial judgments. I tried to focus on the recipes, themselves. Unique. Flavorful. Upscale and refined enough to serve to discerning non-raw dinner guests. I appreciated the actual food photography and I finally decided to buy it. Apart from the Matthew and Sarma glamor photo shoot mayhem, it's a great collection.
As with most raw food that rises above salad, everything takes time to prepare. You'll find little in this book can be thrown quickly together for dinner except some soups, salads and smoothies. Special equipment is needed (dehydrators, juicers, etc) and the ingredient list is decidedly geared towards "foodies" who have access to a really diverse farmer's market. The average, busy homemaker may throw their hands up in despair.
Still, if you're ready to expand your raw repertoire (even if you're just starting out), there are some excellent offerings here. As a chef, I feel there's just enough complexity to the dishes to make them creative and interesting without being overwhelming to prepare (from a raw foods point of view, that is). You'll have Matthew and Sarma staring you in the face on every other page but, if you can get over that, the recipes are delicious.
Throughout the book are beautifully photographed pictures of Matthew and Sarma, their restaurant and of course the food! A recipe might be great but if it has no photo, or yet even worse a bad photo then Im not usually compelled to try making it. Every picture in this book makes my mouth water! Even meals made with ingredients I dont typically love are tempting me from the pages.
The recipes are clearly written and easily understood.The process for preparing the food is also explained throughout the book.In the back of the book is a special section for locating ingredients, whether easy or hard to find.
Special chapters focus on tools, techniques and the why's of raw foodism. Also chapters on cleansing, organic living and dealing with friends and family about your new way of eating.
Throughout the book are Matthew and Sarma's personal stories and comments. These make the book fun to read and as though they are speaking to you from the pages. It's not just a cookbook, but almost a journal of sorts and we get a sneak peek!
I have read a few complaints about the recipes in this book using expensive machines and taking too long to prepare. But I dont find this a problem. Ebay has given me many a good deal on dehydrators and blenders, Im sure you can find a deal there too!
But the key to any successfully run kitchen whether restaurant or home is being prepared. And that certainly comes into play with raw food. Unless you want to eat a lot of fresh fruit and vegetables as they are out of the fridge then you need to make an effort. Other raw cookbooks who claim to give you recipes in 10 minutes or those without machines may be fine, but I wouldnt want to eat them very often. Without using a dehydrator or soaking nuts and seeds you wont get any variety in texture as far as moisture content. Simply plan out your next weeks meals and make your grocery list. I like to prepare items such as cookies and cereals at the same time to let the dehydrate on the weekend ready for the week. And while some recipes require you to think about what you want to eat tomorrow, they are well worth the effort.
Who knew you could enjoy so many delicous foods on a raw food diet? You will find delicously tempting recipes for cereal, maccaroons, pizza, samosas, tacos, ice creams, smoothies, juices, apple cinnamon crepes, cocktails and more!
I am in LOVE with this book! Thank goodness for these two wonderful chef's and their creativity for raw foods!
Buy it......you WONT be dissapointed!
For the occasional fling this is fine. For the long term I recommend Living In The Raw by Rose Lee Calabro, or Anna Marie Clement's book which you can get directly from Hippocrates Health Institute. Her recipes have proper combining built into them so the job is easier. They're not "gourmet" but they're easy, tasty, and nutritious. Granted, there aren't pretty pictures of pretty people and pretty food on every page but there is definitely more for the money.
Wait until you try their Banana Chocolate Shake, Almond Tart, and Tacos!