Raw

by Charlie Trotter and Roxanne Klein

Charlie Trotter’s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein’s restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine. Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables.

Now you can experience the revelation of this dynamic cuisine in Raw, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in appetizers like cucumber summer rolls or broccoflower couscous, followed by red bell pepper soup with mango and meyer lemon, radish ravioli with yellow tomato sauce, and ending with black mission fig tart. Each recipe is complemented by a detailed wine pairing, conceived to heighten 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 prickly pear and pomegranate, and cucumber-lime water. In the skilled hands of Trotter and Klein, raw food is nothing short of a revolution in the way we cook and eat. 

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