Plant Food by Matthew Kenney, Meredith Baird and Scott Winegard is not your average Raw Food recipes book.
Fresh, seasonal, vibrant cuisineThe 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.
I have reviewed raw food books before, but in Plant Food I saw recipes I had never seen and flavor combinations I had never thought of. Even if you are not a member of the raw food revolution, you are sure to find recipes that will change the boring old vegetables into something wonderful.
I made the Zucchini Hummus in mere minutes and it was a treat to eat with the Fennel Crisps and fresh cut vegetables. Some of the recipes will require special tools like a dehydrator, but there are plenty that do not. This book inspires you to create beautiful and nutritious meals. Huge bonus...Bento lunches for my daughter just got a whole lot more colorful!