Book: RAW by Trotter/Klein

2003, hardcover, 240 pages, full colour coffee table quality book

The raw-food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter, Thomas Keller, and Norman Van Aken espousing the wonders of "living food." As Trotter remarks, the raw-food movement "encompasses the same philosophy of my restaurant, using the best possible ingredients at the height of their seasons, and not adulterating their flavors."

Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. Trotter's 10-course raw-food tasting menus have converted many a skeptic, while Roxanne Klein's eponymous restaurant in Larkspur, California, has become a mecca for raw-food devotees.

In RAW, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of over 100 recipes. The ultimate tribute to the culinary heights that this dynamic cuisine can reach. The chefs exalt the innate wholesomeness and beauty of fruits and vegetables in such innovative, remarkably flavorful dishes as Heirloom Tomato Soup with Alberquina Olives and Shaved Fennel; Peppercorn-Crusted Cashew Cheese with Honey Comb, Medjool Dates, and Dried Apricots; Polenta with Wild Mushroom Ragout; and Watermelon Soup with Sharlyn Melon Granita.

Artfully resented, healthful, and deeply satisfying, raw food is not about austerity, but rather the celebration of food in its glorious natural state. In such skilled hands, it's nothing short of a revolution in the way we cook and eat.From the Publisher

• Experience the revelation of raw food in this landmark volume, which pairs visionary chef Charlie Trotter with the leading practitioner of the raw-food philosophy, Roxanne Klein.
• Tim Turner's award-winning photography accompanies each recipe.
• The New York Times heralded the arrival of the raw-food movement in the feature "Raw Talent: The Great Cooks Discover Noncooking."

Charlie Trotter's books have sold over 300,000 copies.

About the Authors
CHARLIE TROTTER started cooking professionally in 1982 and opened his Chicago restaurant in 1987. Now one of the world's premier dining destinations, Charlie Trotter's was recently named one of the most influential restaurants of the 20th century by Bon AppTtit. Chef Trotter has authored 10 books and hosts his own cooking show, "Kitchen Sessions with Charlie Trotter." A graduate of the California Culinary Academy.

ROXANNE KLEIN has worked at such renowned restaurants as Stars, Square One, the Lark Creek Inn, and Le Verdon, in France. Her acclaimed restaurant in Larkspur, California, is exclusively devoted to raw foods.

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