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RAW: Charlie Trotter & Roxanne Klein RAW: Charlie Trotter & Roxanne Klein RAW: Charlie Trotter & Roxanne Klein RAW: Charlie Trotter & Roxanne Klein

RAW

Charlie Trotter & Roxanne Klein

184 ratings by Goodreads
ISBN 10: 1580084702 / ISBN 13: 9781580084703
Published by 10 Speed Press, Berkeley, CA, 2003
Condition: Very Good Hardcover
From Amber Unicorn Books ABAA (Las Vegas, NV, U.S.A.)

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About this Item

215 pages, very slight shelf wear to top and bottom edges. Previous owner's name in ink and marker pen on front paste down endpaper. This book is signed on a glued in bookplate by Charlie Trotter , Roxanne Klein and Lee Jones (farmer-owner of The Chef's Garden). Tim Turner's photographs bring this book to life.This book brings Raw Foods to the fore front and gives you recipes that allow you to make many exciting dishes such as Broccoflower Couscous with Curry Oil, Bleeding Heart Radish Ravioli with Yellow Tomato Sauce. Each recipe is paired with a wine selection by Jason Smith , Sommelier for Charlie Trotter Size: 9' X 111/4". Bookseller Inventory # 002239

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Bibliographic Details

Title: RAW

Publisher: 10 Speed Press, Berkeley, CA

Publication Date: 2003

Binding: Black Cloth Boards

Illustrator: Tim Turner Photographer

Book Condition:Very Good

Dust Jacket Condition: Fine-Protected with Mylar

Signed: Authors & Owner Of The Chef's Garden

Edition: First Edition.

Book Type: Hardcover

About this title

Synopsis:

Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; and Watermelon Soup with Sharlyn Melon Granit?©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.Artfully presented with Tim Turner'¬?s award-winning photography; healthful; and deeply satisfying, chefs Trotter and Klein'¬?s food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat.
From the Trade Paperback edition.

Review:

If you think "raw food" means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It's a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book. The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "...the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds, and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts...." This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes. Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price

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Open store with general stock & mail order and on-line bookseller specializing in Antiquarian, Rare, O.P. and Scarce Cook Books and related subjects,plus an aray of other general genre. We do offer a search service for all types of books. We are members of ABAA and have been in the book business over 25 years. Myrna has been a cookbook collector for over 50 years and has written an article for First Magazine on Collecting Cookbooks.In Dec 2011 a writer for Bon Appetit chose our store as one of 7 Best Cookbook Stores in America.

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