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Raw Food/Real World: 100 Recipes to Get the Glow Kindle Edition

by Matthew Kenney (Author), Sarma Melngailis (Author) Format: Kindle Edition

4.5 388 ratings

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An edgy, sexy, and practical guide to making and presenting raw meals that entice and satisfy any type of diet

In this lushly illustrated book, chef Matthew Kenney and Sarma Melngailis will show readers that raw food does not mean bland, unsatisfying meals. By teaching new skills such as dehydrating, Vita-Mix blending, and a nuanced understanding of spices, this book will explore a whole new outlook on dining that transfers beautifully and easily from their acclaimed kitchen to yours. They also address the positives of eating raw food, and how you can benefit from them even if you don’t plan to keep strictly to raw food, and they take us to meet some of the zany characters from the raw food universe. A more practical version of Raw, with the sexier feeling of Marco Pierre White’s White Heat, Raw Food Real World is destined to become a top-shelf cookbook classic for lovers of colorful, flavorful, inventive, and healthy food.

Editorial Reviews

Review

“A book worth taking a look at, especially if you can’t take the heat in your kitchen anymore.” — Daily News

Praise for Kenney and Melngailis, Pure Food and Wine Restaurant “Fashionable cuisine…Pure is more about uplifting discoveries than culinary I-dare-yous… At a place you’d assume might be all about denial, it’s one awfully sweet reward.” — New York magazine

“Manhattan’s hot new restaurant…Raw food is going glam at Pure Food and Wine.” — New York Post

“Whether or not you’re counting calories, your body will appreciate the innovative, health-driven summer menu at…Pure Food and Wine.” — Time Out New York

“Our quartet of gourmands is beguiled by tomato tartare, the spicy Thai lettuce wraps, and a pineapple-cucumber gazpacho…After zebra-tomato lasagne, hummus-slathered flatbread pizza topped with a savory salad, “creamy” golden-squash pasta with summer truffles, and dessert, I cancel plans to stop for a burger on the way home.” — New York magazine

“With its burnt-orange walls, low lighting, and intimate bar, Pure Food and Wine is both urbane and seductive. The colorful food is equally stylish—the fact that all of it is prepared according to strict raw-food principles…seems almost beside the point to the diners who fill the narrow restaurant and its verdant garden every night.” — Organic Style

“Matthew and Sarma are five-star masters of organic cuisine. I am continually impressed by the taste sensations and culinary skills they bring to their restaurant, and now to the pages of this book! It’s filled to the brim with recipes, ideas, and strategies to make your kitchen jump to life. This is the best food ever!” — David Wolfe, author of Eating for Beauty and Naked Chocolate

From the Back Cover

Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.

The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."

In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

Product details

ASIN ‏ : ‎ B003V1WTS6
Publisher ‏ : ‎ HarperCollins e-books; 1st edition (September 28, 2010)
Publication date ‏ : ‎ September 28, 2010
Language ‏ : ‎ English
File size ‏ : ‎ 27389 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 413 pages

Best Sellers Rank: #340,648 in Kindle Store (See Top 100 in Kindle Store)
- #135 in Raw Cooking
- #151 in Vegetable Cooking (Kindle Store)
- #160 in Vegan Cooking (Kindle Store)

Customer Reviews:
4.5 388 ratings

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Sarma Melngailis
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Sarma Melngailis is the co-founder of Pure Food and Wine restaurant in New York City (purefoodandwine.com), and the Founder and CEO of One Lucky Duck Holdings, LLC (oneluckyduck.com). She is the co-author of Raw Food/Real World (July 2005) and author of Living Raw Food (June 2009).
Born and raised outside Boston, Sarma is the daughter of a professional chef and a physicist. She attended University of Pennsylvania where she earned a B.S. in Economics from the Wharton School as well as a B.A. from the College of Arts and Sciences (1994). In 1994, Sarma moved to New York City to pursue a career in finance. Until 1996 she worked at Bear, Stearns Inc. where she focused on mergers and acquisitions. She then moved to Bain Capital Inc. in Boston evaluating businesses for private equity investment. Missing New York City, she returned there in 1998 and joined a high-yield investment fund at CIBC. It was back in New York that Sarma then decided to follow a new direction and pursue her passion for food. Sarma enrolled in and graduated from the French Culinary Institute (1999). She then worked on restaurant and cookbook projects prior to 2003 when she discovered raw and vegan foods.
Sarma (and a collaborator)opened Pure Food and Wine in New York City in 2004 and in 2005 she founded and launched the online store oneluckyduck.com. One Lucky Duck is a brand of packaged raw/vegan snacks made at Pure Food and Wine. The website also carries skin care, apparel, books, household and pet products. Oneluckyduck.com is also home to her widely read and entertaining blog, as well as other information and resources about raw, vegan, and organic living.
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Matthew Kenney
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Matthew is a chef, entrepeneur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living.
As recipient of the "Outstanding Graduate" Award from the French Culinary Institute, Matthew has always focused on creating original cuisine on the foundation of classic techniques. Throughout his career, he has written and taught a variety of Living Foods Culinary programs. At the recently launched 105degrees Academy, he has developed and will oversee the operations of a cutting-edge program, formed on classic culinary techniques and living cuisine preparation methods, for students of all skill levels and career aspirations.
Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine's Best new chefs, was twice nominated for the James Beard Rising Star Chef award and has received annual awards from The French Culinary Institute, University of Maine, VegNews Magazine and PBS Television. Matthew is the author of several cookbooks, including Raw Food Real World, Everyday Raw, Entertaining in the Raw and the upcoming Everyday Raw Desserts.
He has been the chef and partner of several well known restaurants and is currently involved in a number of projects, all of which blend his passion for health, environmental and culinary concerns.
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Jen Karetnick
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Jen Karetnick is the author/co-author of 20 collections of poetry, cookbooks, guidebooks, and more. The winner of the 2020 Tiferet Writing Contest for Poetry, the 2018 Split Rock Review Chapbook Award, the 2017 Hart Crane Memorial Poetry Contest, the 2016 Romeo Lemay Poetry Prize, and the 2015 Anna Davidson Rosenberg Prize, among others, she has also been awarded first place in journalism competitions sponsored by such institutions as Association of Food Journalists, Gourmand Cookbook Awards, North American Travel Journalists, and Society of Professional Journalists. Her poetry, essays, articles, and interviews appear widely in outlets including TheAtlantic.com, Culture Cheese Magazine, ForbesTraveler.com, GoodHousekeeping.com, Guernica, Miami Herald, Michigan Quarterly Review, The Missouri Review, North American Review, NPR, Prairie Schooner, River Styx, Salamander, Southern Living, USA Today, Verse Daily, and Vinepair.com. She is co-founder/co-editor of the daily online literary journal, SWWIM Every Day (www.swwim.org). Jen received an MFA in poetry from University of California, Irvine, and an MFA in fiction from University of Miami. She works as a freelance lifestyle journalist specializing in food and wine, travel, parenting, education, literature and the arts, health and medicine, and more. She is also co-author of the garden-to-table newsletter Dishtillery with her sister, Betsy Karetnick. Find Jen on Twitter @Kavetchnik, Facebook @Kavetchnik and @JenKaretnick, and Instagram @JenKaretnick. Please see her online portfolio at kavetchnik.contently.com or her website at jkaretnick.com.
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M. Burgess

A Raw Foods Cookbook I Couldn't Live Without !!

Reviewed in the United States on January 3, 2008

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I Love Everything about this book! It is very well put together, well written, lots of pictures, and wonderful information and recipes! First it tells you why they gave up meat and chose the path of raw foods. Then it goes into stocking the pantry and briefly discusses each item, it talks about all the natural sweeteners and not so natural sweeteners! It does discuss Aspartame and other sweeteners that we truly need to stay away from! It discussed Filling your Pantry and Briefly talks about each item in the list and why it would be an important item to have on hand. It goes on to discuss Equipment and Tecniques and the value that each item has in the preparation of the foods. Then all the RECIPES for Nut Milks and Shakes, such as Vanilla Brazil Nut Milk, Almond Milk, 30-Second Nut Milk, Cinnamon Maple Pecan Milk, Creamy Macadamia Milk, Pina Colada, Creamy Coconut Shake, Mango Shake, Enzyme Boost, Cinnamon Banana Shake, Chocolate Banana Shake, Fig and Grape Cleansing Shake. From there it's on to Salads, such as Greenmarket salad with Macadamia Nuts and Creamy Citrus Dressing, Arugula Salad with Pear, Spiced Pumpkin Seeds and Meyer Lemon Dressing, Double Mango and Thai Basil Salad, and many more... from there we go to the Soups and Starters where you will find Recipes for Creamy Carrot Ginger Soup with Lime, Celeriac and Green Apple Soup, Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce, Shiitake, Avocado, and Pickled Ginger Sushi Rolls, Lobster Mushroom and Fava Bean Tarts with Orange Zest, Cardamom, and Chayote Squash Crust and much more...then on to the main dishes where you will find recipes such as King Oyster Mushroom and Dried Cherry Tomato Fettuccini, Zucchini and Green Zebra Tomato Lasagne, Pumpkin and Squash Couscous, Soft Corn Tortillas with Spicy "Beans", avacado-corn guacamole and tomato-lime salsa, Asparagus and Porcini Ravioli with Lemon Cream and Balsamic-Fig Puree, White Corn Tamales with Raw Cacao Mole, marinated Portabellos and green tomato salsa, Japanese Eggplant-Filled Scallion Pancake with black bean sauce and Plum hoisin and much more...then we go to Desserts and Sweets where you will find recipes such as Dark Chocolate Ganache Tart with vanilla cream, Chocolate Pudding, Sour Cherry Tart with almond Cream, Lime Mousse Tart with Coconut Macadamia Crust, Pumpkin Tart with candied pumpkin Seeds,Vanilla Ice Cream, Macaroons, Cherry Pistachio Biscotti, Almond Butter Cookies, Chewy Chocolate Freezer Fudge, and much more...then on to Breakfast and Brunch where you will find recipes such as Apple Crepes with apple walnut filling and cinnamon maple cream, Cranberry Maple Granola, Maple Cinnamon Buckwheat Crispies and much more....then Cheeses, Spiced Nuts, Crackers, and Condiments with recipes such as Pine Nut Parmesan, Macadamia Cheese, Fluffy Macadamia Feta, Mango Chutney, Tart Sour Cream..... then Juices where you'll find the Basic Green Drink, Thai Green, and more.... then Cocktails such as Pink Spice Martini, Pure Mojito, Red Sangria, Sexy Sake, Frozen Grape Champagne, Sake Colada, Pineapple Lemongrass-Tini, Plum-Passion Fruit Long Island Iced Tea. This book also has some recommended reading listed toward the end! This book is all about eating healthy! The Authors tell of their experience of having had restaraunts in the past and going to a raw foods restaraunt with a friend and being changed for life, so they opened up their own raw foods restaraunt and we are priviledged to be able to have them share some of their specialties with us! A Wonderful Cookbook to own, and very inspiring when you want to get creative with your own raw foods cuisine! Now if this doesn't get your mouth watering, nothing will!

10 people found this helpful

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L. Williams

My Favorite Raw Food Book!

Reviewed in the United States on July 11, 2009

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After reading a majority of the reviews I purchased this book and I am glad I did. I do find it sad that a few of the reviewers are so judgemental of the authors. After reading the book from cover to cover I think they are amazingly talented, creative, and beautiful people. I do not find them condescending or full of themselves. I love that they told us about their experience and how they came to eat raw food and open a restaurant.
I am new to raw food myself and enjoyed their thoughts and stories. I am a mother of three and I am not a professional chef and I have made many of the recipes and love them. You do need the basic raw food equipment (dehydrator, blender, spiralizer etc.), but any good raw food book (and I have purchased many) will tell you that. Unless your going to eat just salad it will be pretty hard to get around it. Just like you wouldnt cook in a kitchen without a stove, oven, or pots & pans (those can be expensive as well).
I suggest starting with the 9 tray excalibur dehydrator (I got mine for $159 online), but there are smaller less expensive dehydrators. A food processor is also handy and cost anywhere from $39 to $200.00, I personally bought the Cuisinart 9 cup (mine cost $139),so I can make bigger batches and save time and I love it.
I also love the spiralizer and it only runs about $29.00 and makes all kinds of fun and tasty food(I have a 3 yr old & 11 yr old so it has to look good if they are going to eat it).
Most kitchens already have a blender, but the Vitamix is a commercial grade blender and makes really creamy soup and smoothies. The original design (the 4200 I believe) is around $350, the new updated 5200 is between $500 & $600, the only difference is the new one lets you adjust the speed and the old one just has a Hi and Low. I have the less expensive one, because I dont think its worth the extra money to adjust the speed and I love mine so far. You can add the other equipment gradually, it does not need to be all at once.
As with any raw food cookbook, it does take prep time, planning and forethought. I have a 3 month old baby (making a total of three children), so I do not have a lot of extra time. With all the obesity and diseases that are overtaking our country I believe eating healthy is worth the extra time to make healthy meals & snacks. Teaching our children to eat healthy is also extremely important. I dedicate one day (it doesnt usually take a full day) a week to prep for what we decide to eat for the next week. I make out a list of what I need and head to the local farmer's market and get what I need for the week. Some of their ingredients I may not have or I just dont like them, so I change them to fit my tastes and budget. I do purchase mostly organic, because I would rather pay the extra money and be healthy than spend it on health care costs down the road. When I use any cook book written by a professional chef I do not expect it to turn out exactly like theirs (as they have many years of experience), but i do find that my variations still taste good. If I'm going to eat raw food, I want it to taste good.

45 people found this helpful

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Top reviews from other countries

Adriane

Excellent, detailed, creative

Reviewed in Canada on April 28, 2024

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As my foray into vegan eating unfolds, I decided to purchase this book (after seeing a video clip of the lasagne being served at the restaurant). It looked so delicious and I ordered this book hoping to find the recipe in it - it is!

The dishes are gorgeous but they are definitely slow food, in that many components require preparation beforehand in order to combine them into the whole that will eventually become the dish… but each recipe is lovely and though I haven’t yet prepared anything from it, the first will be that gorgeous zucchini lasagne.

I do wish that some of the recipes had alternative ingredients listed as possible substitutions for more difficult to find or pricier items, as well as gluten free options in some cases, but overall this book will be a wonderful addition to my cookbook collection and a great resource for integrating into a plant-based lifestyle.

Darryl Davis

Five Stars

Reviewed in Australia on February 13, 2018

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Very happy with the book.

Nirmala

Totally Rawsome!

Reviewed in the United Kingdom on February 15, 2012

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I've been putting off writing a review for this gem, in order to properly assimilate the full wonder of it! As you can probably tell, I absolutely love this book. In my opinion, you can use it in several ways - it is accessible and well researched. It is most especially suitable for anyone who is really getting serious about making the transition to the raw food lifestyle. And yes, that does include getting new kitchen equipment. But Rome wasn't built in a day and there's still much to enjoy even without a dehydrator. But you'll probably realise that you want one, as you go through the recipes!

It's not to say that those just 'dipping toes' in the water will not enjoy - you will too. The inspiring, mouth watering photography in itself is a delight to the senses. The recipes are genius! But it's true that they are not necessarily easy. In fact one of my favourites so far, the celeriac and apple raw soup with truffles - takes a long time to make. But to be honest I think in a way, that is (or can be) all part of going raw. Raw food is not always fast food. But on the other hand, what could be faster than a perfect banana? Or a bowl of fresh juicy cherries? I feel that going raw is about getting back to real food, in it's purest and most unadulterated form. And this book might be the bridge to get you there. It's about getting your fingers juicy with fresh ingredients, smells, fun and with some of the recipes, patience is an unwritten ingredient.

Being a yoga practitioner, for me there is a special richness and value in eating this way. Plus, the energy, creativity, clarity of mind and joy that raw food gives you back in return, more than makes up for the time it sometimes takes to get your food on the table. This book is helping me get where I want to be - with superabundant health and nothing less. I think going raw is quite a profound transition to make and it's reasonable to expect lots of forward and backwards steps before achieving the full monty! The authors also detail their own transition experience which is heartening.

What is great is that this book can also be used as a spring board for just making up your own raw creations..There is something in the boldness of Kenney's and Melngailis' writing that inspires confidence to try the new. I've substituted and made my own additions to recipes in this book and they still turn out fab. However, Raw Food Real World will probably make you long for fresh young Thai coconuts! Outside of major cities in the UK at least, they're still hard to come by. (There is also some controversy about the chemicals used in preparing them for sale. If you research, you will find conflicting advice. In the final analysis - for what it's worth, I'd still use them if I could.)

The book is laid out in a really appealing way with lots of colour, and writing in large font. It's like a (rather sophisticated) best friend to me already. The eye-candy appeal means it's also nice to just dip in and out of this book, too. I guess it isn't a complete beginner's book, as some have perhaps already mentioned. Mind you, although I can cook pretty well, I don't exactly consider myself a Michelin chef! So it's not rocket science either. There's just some prep to do for certain dishes, first.

So if you're thinking about buying Raw Food Real World, here's my suggestion - use the "look inside" tool on here, read the other reviews and go with your intuition and your heart. For me, this book seems a perfect companion for committing to the journey into vibrant health and enjoying natures bounty to the fullest. I've just bought another copy for a dear friend..sorry if I've waxed lyrical too long! Just hope this is useful! Om shanti!

9 people found this helpful

sylvie

Absolute bible for delicious raw food and ingredients for any level

Reviewed in Canada on October 10, 2012

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I own a lot of raw food cookbooks and both of Sarma's books are 5-star books. They are informative, beautifully illustrated, encouraging and great for any level of experience with raw food. The recipes are absolutely amazing! If you are new to raw foods, the first 30 pages will teach you almost everything you need to know about why going 10%, 50%, or even 100% raw is a great choice and how to do it. The recipes range from basic and delicious smoothies to more elaborate multi-step dishes that show that raw vegan food can be as gourmet as any food out there. Hands down my favourite books.

Sensability

Great book

Reviewed in the United Kingdom on September 23, 2012

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I think this is one of the best books on raw 'cookery' I've got. At the moment, I am, however, someone who hasn't yet got a dehyrator, so haven't been able to try many recipies. I agree with other reviewers that some of the products are a bit tricky to find but I improvise and find the nearest thing I can and that's all part of the fun of learning and experimenting. The recipies are quite complex but worth the input. One day I made a meat lasagne for my husband and a raw one for me - it took 2 hours to do both and both were delicious. There are photos of the food which I find invaluable as it encourages me to try it and I know what I'm aiming for!

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