100 raw, plant-based recipes by chefs Charlie Trotter and Roxanne Klein, pioneers of gourmet raw cuisine. Discover refined techniques like dehydration, emulsification, and precision cutting to preserve flavor, texture, and nutrients.
Chef Charlie Trotter was the first to introduce raw vegetable-based tasting menus in a fine dining setting.
Roxanne Klein champions the idea that raw vegetables are easier to digest and retain nearly all of their nutritional properties—unlike cooked ones, which lose many of their benefits even with minimal heat. That’s why she works exclusively with freshly harvested, uncooked produce.
Using essential techniques like spinning, emulsifying, dehydrating, and precision cutting, raw cuisine preserves the full flavor, texture, and nutrients of each ingredient.
In this groundbreaking collaboration between Trotter and Roxanne—chef at a renowned San Francisco restaurant considered a mecca for raw food enthusiasts—they present 100 refined, contemporary recipes that redefine plant-based cooking. Simple yet sophisticated: a small revolution in your kitchen.
You might also like
