The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks.
- ISBN13 9781423630623
- Publish Date 15 March 2014
- Publish Status Active
- Publish Country US
- Imprint Gibbs M. Smith Inc
- Format Paperback
- Pages 160
- Language English