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3.84 of 5 stars 3.84  ·  rating details  ·  153 ratings  ·  13 reviews
Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'?s eponymous restaurant in Larkspur, California, has become a fine-dining destination ...more
Hardcover, 216 pages
Published October 29th 2003 by Ten Speed Press
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Lisa Vegan
Jul 18, 2007 Lisa Vegan rated it 4 of 5 stars
Recommends it for: experienced raw chefs, vegans, cookbook collectors
I had the good fortune to eat a single meal at Roxanne's in Marin County in California (run by the second author of this book Roxanne Klein). It was maybe the best meal, and definitely the most expensive meal of my life thus far. I am not a raw food fan, but this meal was amazing, and some of what I ate at that meal I see in this book. So I have to recommend it. But, it really is for experienced raw chefs. The recipes are complicated and labor intensive, although I’m sure well worth the effort. ...more
A cookbook, a photographic essay, this is really a treat to see.

Charlie Trotter was one of the premiere chef owners in Chicago's restaurant culture. He was beloved and respected not only within the professional culinary world but by Chicago's foodies. He was known for his exquisite palate, extraordinary attention to detail, deceptively simple presentation, and creating complex flavors. A generous man, he was always striving to challenge himself and expand his repertoire.

I can't really say that I
Dec 08, 2008 Melanie rated it 4 of 5 stars
Recommends it for: vegans, vegetarians, raw fooders, chefs
This review has been hidden because it contains spoilers. To view it, click here.
Oh Charlie Trotter. Oh Charlie! The pictures in this collection of recipes are gorgeous. Pretty verdant landscapes and almost "portraits" of food. On the other hand, the ingredients in the recipes are ridiculously expensive and hardly common in the everyday kitchen. Useless for your average middle class "chef" but certainly a good coffee table book if you want to show off to your guests.
Aug 14, 2007 tl rated it 4 of 5 stars
Shelves: food
i’m still not really sure how food that is dehydrated for hours is not really considered cooked. it seems like cheating to me but i guess if it were not for that process, this would be a book of salads. not that there is any thing wrong with that salads are good and the recipes in this book while time consuming and complicated are tasty.
Long, intensive recipes. Ingredients I would never have on hand. I only found one recipe I would consider making. The photography is stunning, and if not for that I would have given this book one star. Is a book to impress? Sure. But I wanted a cookbook I could use, not a pretentious show edible artwork.
The pictures were amazing and I'm sure the recipes are delicious, but they were all too impractal for me to make. I don't know where the heck to find half the ingredients on every page, let alone afford them. I'll stick to recipes that I can make with fresh food from my Farmer's Markets.
The recipes were too exquisite for my kitchen, but the photography was stunning. I enjoyed looking through the recipes and photos and wished that the food I cooked was as presentable.
Gyuri Grell
The recipes seemed overly complicated and lengthy, and I only found one recipe in the whole book that I'd be interested in making.
i made it to the restaurant this book was inspired by. while the recipes are on the labor intensive side the pictures are pretty.
I liked this book but the recipes are a little too fancy for me and ingredients hard to find...
Simply the best book on preparing beautiful gourmet raw food there is.
Geoffrey Smith
Great intro to gourmet raw food
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