New York chef and restaurateur Matthew Kennedy and his partner, Sarma Melngailis, weren't always raw-food enthusiasts. In fact, when the pair experienced their no-cooking conversion, they were planning to open an upscale burger palace.
They became convinced that the raw-food regimen offers not only the promise of healthier eating habits but also the opportunity for true kitchen creativity. Raw Food/Real World proves their case with an impressive array of recipes.
Among the dishes presented are golden squash pasta with black summer truffles; pineapple-cucumber gazpacho with jalapeño, green onion, and cilantro; and dark chocolate ganache tart with black mint ice cream.
(1.5 x 8.0 x 9.5 inches. 384 pages. Hardback)
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