By Matthew Kenney, Meredith Baird and Scott Winegard
From the creator of Everyday Raw Gourmet comes a stunning, innovative new raw food cookbook: Plant Food. Celebrity chef and author of more than five raw food cookbooks, Matthew Kenney argues that minimally processed, raw food primarily sourced from vegetables, grains and nuts is the best way to sustain good health while also respecting the environment. In Plant Food, Matthew Kenney and co-author Meredith Baird show that—far from being boring— raw meals can be vibrant, innovative, soul-satisfying cuisine.
Plant food is organised into thirteen sections designed to showcase the versatility of raw food: Found, Let, Sprouted, Spun, Dried, Smoked, Sealed, Cured, Pressed, Fermented, Aged, Sweetened and Sipped. Inside these sections you’ll find recipes for both everyday eating and special occasions: sumptuous salads and soups, homemade crisps and crackers, nut butters and cheeses, and sensational smoothies. Try such intriguing dishes as porcini crackers filled with lemon verbena creme, truffle macadamia cheese and a chocolate walnut cake that your friends won’t believe is both raw and 100% vegan. Featuring stunning photos by Scott Winegard, Plant Food is a both feast for the senses and a powerful argument for ethical eating.
About Matthew Kenney
Matthew Kenney is the world’s leading raw chef, the writer of several best- selling cookbooks, and an entrepreneur specializing in the raw lifestyle. He has earned several awards, including being named one of America’s Best New Chefs by Food & Wine magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on food and talk shows, has two popular iPad apps, and regularly lectures on the subject of raw food and health, including two highly watched TEDx talks.
246 mm x 190 mm, portrait
100+ colour throughout
Paperback with flaps