Everyday Raw Gourmet [electronic resource].

ISBN:

9781423635604

Title:

Author:

Kenney, Matthew.

Personal Author:

Kenney, Matthew.

Publication Information:

Newburyport : Gibbs Smith, 2013.

Physical Description:

1 online resource (246 p.)

Series:

Everyday Raw

General Note:

Description based upon print version of record.

Contents:

Introduction; Blossom; Sweet Pea Flan with Macadamia Foam, Lime Powder, and Black Sesame Tuile; Cream of Matsutake Soup, Pignoli Dumplings, Pears, and Tarragon; Basil Black Pepper Wrappers, Macadamia "Cheese," Cherry Tomatoes, and Avocado; Squash Blossoms with Pistachio Purée, Green Zebra Fondue, Pine Nuts, and Purple Basil; Ginger Cantaloupe "Gelato" and Watermelon Granité with Muscat Honeydew Purée; Frozen Chocolate Pudding with Cinnamon-Glazed Plums, Chocolate Basil Wafers, and Vanilla Bean-Plum Syrup; Marinated Tomato Salad, Pine Nut "Parmesan,"  Basil Oil, Micro Greens, and Black Pepper

Golden Tomato and Lemon Cucumber Gazpacho with Avocado SalsaApricots with Star Anise Syrup and Crumble; Beet Ravioli with Fava Bean Purée and Green Herb Oil; Plum Carpaccio with Vanilla-Agave Syrup and Ginger Cream; Raspberry Parfait, Vanilla Bean Cream, Dark Chocolate Sauce, and Coconut Brittle; Contemporary; Black-and-White Tofu, Trumpet Mushroom Salad, Sesame Enoki Mushrooms, White Asparagus, and Miso Broth; Black Sesame and White Coconut Dumplings with Creamy Miso Sauce; Jackson Pollock Raviolo with Arugula Pesto; Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Purée, and Ginger Cream

Green Tea Canneloni, Banana Lemongrass Cream, Almond "Gelato," and Goji Lime SauceOcean Vegetables and Squash Noodles with Oyster-Mushroom Escabeche, Faded Green Caviar, and Miso Tahini Sauce; Gnocchi of Broccoli Rabe with Ginger Cream Sauce, Concord Grape Chutney, Manchego Paper, and Dust of Three Leaves; Frozen Pumpkin Flan, Cinnamon Foam, and Mandarin Candy; Inspiration; White Corn Tamale, Serrano-Spiced Portobello, Raw Cacao Mole, and Guacamole; Bitter Broccoli Ravioli and Pine Nut "Cheese" in Chocolate Wrappers with Orange Powder and Pinot Noir Sauce

Chocolate Chili Tacos with Marinated Arugula, Pear Tomatoes, and Pignoli "Sour Cream"Cinnamon Graham Cookie with Marshmallow Crème and Dark Chocolate Fondue; Cacao Crêpes and Sweet Mint Custard with Black Cacao Sauce; Frozen Mint Panna Cotta with Marshmallow Whip, Vanilla Wafers, and Bittersweet Cacao Sauce; Oreo Cookie with Cream Filling, Vanilla Bean "Ice Cream," and Black Cocoa Syrup; Spice; Heirloom Tomato Pavé and Preserved Lemon Dressing with Green Olives and Pine Nuts; Shiitake Bisteeya with Ginger-Cilantro Sauce, Candied Almonds, and Wilted Spinach

Avocado Tartare with Tamarind-Glazed Cherry Tomatoes, Black Sesame Pappadam, and Curry FrothSweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime "Yogurt"; White Raisin Shiitake Dosas, Cilantro Cream, and Ginger-Tomato Chutney; Creamy Mango Pudding, Cardamom Kulfi, and Crispy Lime Macaroon; Apricot "Yogurt" Cake, Sweet Cream, Pistachio Tuiles, and Anise Syrup; Radiance; Caribbean Conch Chowder; Roasted Sweet Pepper Soup, Basil Manti, and Hazelnut "Yogurt"; Spinach and Beet Ravioli, Cashew "Ricotta," Wilted Spinach with Basil, and Wine Pear Sauce

Arugula Gnocchi, Sweet Pepper Sauce, Marinated Asparagus, and Pine Nut "Parmesan"

Subject Term:

Cooking (Natural foods).

Entertaining.

International cooking.

Raw foods.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Newburyport : Gibbs Smith, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Raw cuisine in true gourmet fashion...

Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet . He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw.

The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney's focus is on fresh fruits and vegetables, organic, and buying food locally and in season.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award and has appeared on the Today Show, Food Network, and numerous other morning and talk shows. He is also the author of a number of cookbooks, including Everyday Raw, Everyday Raw Desserts, Everyday Raw Express , and Raw Chocolate . Matthew splits his time between New York and Maine.

Excerpts

golden tomato and lemon cucumber gazpacho with avocado salsa Gazpacho is one of my favorite summer meals--I love not only the texture and flavor contrasts but also the ease ofpreparation. On a beautiful warm evening, I'm often in the mood for something that can be quickly prepared. With ablender and some really fresh ingredients, this dish can be made in five minutes. Gazpacho is best served chilled, withan equally cool glass of white wine. Gazpacho 2 cups peeled, deseeded, and diced lemon cucumbers 2 cups deseeded and diced tomatillos 2 1/4 cups diced golden tomatoes 2 tablespoons lime juice 1/2 jalapeño pepper Salt to taste 2 tablespoons olive oil Avocado Salsa 1 avocado, diced 1 tablespoon chopped cilantro 1 teaspoon minced jalapeño 1 teaspoon lime juice Salt and pepper to taste Garnish Olive oil Black pepper Gazpacho Mix all ingredients except olive oil in a large bowl;season to taste. Place 3.4 of mixture in a food processor and process until smooth. Add back to bowl and stir to combine. Avocado Salsa Combine all ingredients. Assembly Serve chilled with avocado salsa, a few drops of olive oil, and freshly ground pepper. Serves 4 Excerpted from Everyday Raw Gourmet by Matthew Kenney All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.