PublishedArbon Publishing, July 2014 |
ISBN9780992351267 |
FormatSoftcover, 160 pages |
Best-selling author of ten Raw cookbooks including Everyday Raw and Everyday Raw Gourmet, Matthew Kenney and his team return with a vibrant new cookbook. Innovative and audacious, Plant Food transforms humble fruits and vegetables using the very latest techniques and methods of modern raw cuisine creation.
In this book, recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened and sipped. From 'coriander toast' to 'walnut terrine', Matthew Kenney unearths a dazzling array of new flavour combinations and textures. The results of these surprising recipes are a range of appetisers, soups, salads, cheeses, main courses, desserts and drinks that not only taste and look amazing, but also nourish the body and respect the environment. Matthew Kenney and his team are at the forefront of raw food chefs changing the culinary landscape from both an artistic viewpoint and a health perspective. With the recipes found in Plant Food, you can serve the same beautiful, healthy and satisfying raw food at your table.
Savour the experience!
