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Books » Recipes Food Prep » Matthew Kenney

Click to enlarge Book: Everyday Raw
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Book: Everyday Raw  by Matthew Kenney

Our Price: $15.96
List Price:  $19.99
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Item #0592: Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Souffle and Chocolate Hazelnut Tart. The chapter "Unbaked" teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.

Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. Matthew's passion for raw food has taken him into new realms of creativity, flavor, and healthy living.

Contents Include:

* Blended and Squeezed (Smoothies and Juices)
* Snacks
* Unbaked (Crackers and Breads)
* Spreads, Dips, and Sauces
* Starters
* Salads and Dressings
* Main Dishes
* Desserts

Recipes Include:

* Key Lime Tartlets
* Pumpkin Pie with Thyme
* Pad Thai
* Tomato, Basil and Ricotta Pizza
* Blood Orange and Crispy Fennel Salad
* Blueberry Pancakes
* Raspberry Vanilla-Almond Granola

(2008, softcover, 160 pgs)

View all titles by Matthew Kenney

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