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Plant Food
by Matthew Kenney and Meredith Baird and Scott Winegard and Stacey Cramp


Overview -

Fresh, seasonal, vibrant cuisine

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.  Read more...


 
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More About Plant Food by Matthew Kenney; Meredith Baird; Scott Winegard; Stacey Cramp
 
 
 
Overview

Fresh, seasonal, vibrant cuisine

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.


 
Details
  • ISBN-13: 9781423630623
  • ISBN-10: 1423630629
  • Publisher: Gibbs Smith Publishers
  • Publish Date: March 2014
  • Page Count: 160
  • Dimensions: 9.7 x 7.4 x 0.7 inches
  • Shipping Weight: 1.4 pounds


Related Categories

Books > Cooking > Vegetarian

 
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