Enhanced descriptions from Syndetics:

In 'Raw', chef Charlie Trotter collaborates with a leading practitioner of the raw-food philosophy, Roxanne Klein, to produce this collection of over 100 recipes based on raw food.

Reviews provided by Syndetics

Publishers Weekly Review

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. (Nov.) Copyright 2003 Reed Business Information.