entertaining in the raw matthew kenney cookbook review

Great Raw Food Recipes in this raw food cookbook.
When Gibbs Smith sent this cookbook to review I was out of state and could not wait to get back home to get my hands on this book and review it. First Miha Matei did an amazing job on the photography in this book. I really love photos in a cookbook it really makes the recipes come alive. Almost every recipe has a photo of the finished dish. Beauitiful! One thing I notice in looking through this book is each and every recipe is broke down into sections which makes my creative side think of other ways to use maybe a sauce in the recipe on another recipe.

Some of the recipes include:

apricots with star anise syrup and crumble

beet ravioli with fava bean puree and green herb oil

plum carpaccio with vanilla agave syrup and ginger cream

raspberry parfait, vanilla bean cream, dark chocolate sauce, and coconut brittle

green tomato-"ricotta" tart with basil ice cream

black sesame and white coconut dumplings with creamy miso sauce

"paul smith" basil and young spinach-striped flan with white cardamom foam and lemon dust

jackson polluck raviolo with arugula pesto

green tea canneloni, banana lemongrass cream, almond "gelato," and goji lime 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

lipstick sweet pepper and basil wrappers with marinated greens, truffle cream, and marcona almond paste

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 creme and dark chocolate fondue

oreo cookie with cream filling, vanilla bean "ice cream," and black cocoa syrup

yellow squash pasta, creamy saffron broth, and wild fennel

citrus tart, raspberry leaf-infused cherry sauce, and rosewater "ice cream"

heirloom tomato pave' and preserved lemon dressing with green olives and pine nuts

shiitake bisteeya with ginger-cilantro sauce, candied almonds, and wilted spinach

springs vegetable tagine with couscous, harissa, and cumin flatbread

ginger date flan with mint syrup, sesame brittle, and shaved green pear

apricot "yogurt" cake, sweet cream, pistachio tuiles, and anise syrup

summer squash pancakes with garlic flower "yogurt" sweet tomato jam, and crisp fennel

chili rellanos, monta-raw jack "cheese' and cacao mole

Just to name a few of the recipes you will find in this cookbook. I have not seen a recipe that I didn't want to try yet. I can't wait to get busy in the kitchen and try some of these!

Thank you Matthew Kenney for yet another great cookbook!