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Raw by Roxanne Klein and Charlie Trotter
The Raw food movement has arrived in the culinary mainstream, with
top chefs like Charlie Trotter and Thomas Keller espousing the wonders
of "living food".
Prepared with basic techniques such as juicing, dehydrating and slicing,
raw food has all of its nutritional value intact because it is not subject
to the enzyme-rupturing process that intense heat induces.
With 100 innovative recipes there are remarkably flavourful dishes such
as "Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel"
and Dried Apricots and Polenta with Wild Mushroom Ragout".
"Eating raw is not an alternative cuisine," Klein explains.
"It's just a way to explore new intensities of flavor."
Indeed, this intensity is apparent upon entering the restaurant, which
smells like a wonderfully fertile summer garden. Roxanne's was not designed
as a vegetarian haven, but rather as a temple for new gastronomy -- one
that dares to be truly different.
Discover more about Roxanne's (now defunct, but the deli's still going) restaurant here.
Note: This is a hefty book which is why the postage price is so
great. Remember our free postage offer on purchases over £150* for
UK deliveries -- now might be the time to take advantage of this offer!
If you order online, the postage will be calculated at the standard rate.
Once we process your order, we will adjust it and charge your card accordingly.
*This offer does not apply to juicers, blenders, rebounders
or dehydrators.
Important legal note: Though we are happy to provide
products and services which will help you to improve your health and well being, we do not 'treat', or aim to 'cure' any disease. Under UK law only a medical doctor may 'treat' illness and disease with a medical origin. The information in this web page is for information purposes only.
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