by Charlie Trotter
and Roxanne Klein

Raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Experience the revelation of this dynamic cuisine in Raw, a landmark volume that pairs visionary chefs Trotter and Klein. The recipes are prepared using basic techniques such as: juicing • dehydrating • blending...

Featured dishes:

• Broccoflower Couscous with Curry Oil
• Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar
• Bleeding Heart Radish Ravioli with Yellow Tomato Sauce
• Watermelon Soup with Sharlyn Melon Granité
• and many more!

Each recipe is complemented by a detailed wine pairing, conceived to enhance 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
• Cucumber-Lime Water
• and many more!

Artfully presented with full color photographs, Raw celebrates food with ingredients in their glorious and natural state.

Contents

1. Introductions
2. Pairing Wine and Raw Food
3. Appetizers
4. Soups
5. Salads
6. Entrées
7. Desserts
8. Beverages

Appendices
Equipment
Basic Recipes
Glossary of Ingredients and Techniques
Index

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