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By:Matthew Kenney,Meredith Baird
Published on 2014-01-08 by Gibbs Smith

The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the company’s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.

This Book was ranked at 16 by Google Books for keyword Cookbooks Food Wine Cooking Methods best seller.

Book ID of Plant Food's Books is OImIAgAAQBAJ, Book which was written byMatthew Kenney,Meredith Bairdhave ETAG "EklztPYvq/M"

Book which was published by Gibbs Smith since 2014-01-08 have ISBNs, ISBN 13 Code is 9781423630630 and ISBN 10 Code is 1423630637

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Book which have "160 Pages" is Printed at BOOK under CategoryCooking

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