View Full Version : New cookbook, RAW, by Roxanne Klein
03-28-2005, 04:50 AM
A friend loaned me this raw cookbook and, wow, have any of you seen it? It's gorgeous and very, very gourmet. Not necessarily the terrific practical, everyday food cookbook like Alissa Cohen's, but if you want to see amazing food photos, have a look!
I used to LOVE to try different gourmet restaurants and recipes...and I was known to be an excellent cook. So I've been missing that a lot with my raw lifestyle. But this book gave me ideas for flavor combinations and gorgeous presentations.
Monkeyboy, if you read this, there's a wine pairing suggestion on each page from the sommelier at Charlie Trotter's Chicago restaurant I believe. Very neat to see raw being given this kind of attention.
If any of you have tried recipes from RAW please let me know. I'm trying to decide which are worth trying.
03-28-2005, 05:27 AM
I have the book..I was on the advance waiting list for it...I believe it came out in 2002/03. The photos are gorgeous and the recipes sound delicious. :)
I have not tried the recipes..they are so time consuming, but I am hoping that I have a chance to maybe later in the summer. Eating at Trotters in Chicago is an amazing experience...I have heard that he has offered some raw courses but I wish he would develop an entirely Raw menu. Now one has a choice between Veg/non veg. What I ate there (when cooked and non-veg.) was absolutely exquisite...shivers down the back glorious.
If you try any of the recipes please post your results....those are recipes one would not want to have "flop," after such an expenditure of time and ingredients. I will do the same.
Geesh...now I have the book out looking at it again and I feel like making something. It will have to be all or mainly fruit for me right now though...hmm..the pineapple gelato is looking promising....
For those not familiar with Charlie Trotter..he is a winner of several James Beard awards and also had/has a pbs cooking show. He has always been committed to using seasonal, fresh ingredients, has published several other cookbooks..and his food is just amazing.
I am not familiar with Roxanne Klein...so I can't rave about her food...someone else who has eaten at her restaurant will have to do that. :D
03-28-2005, 06:28 AM
Melissa, thanks for the tip on a new book.
Besides Alissa, Roxanne and Charlie were a big influence on me at the early stages of raw. The fresh and local produce idea is something I truly believe in.
03-28-2005, 07:47 AM
for Christmas. It has awesome photography and presentation. I was also privy to going to Roxanne's before they closed. It was probably the best "foodie" experience of my life. The service was impecable; the food ~ absolutely amazing. It's a shame they couldn't carry on ~ although, it wasn't a place to go daily....a wonder-filled memory.
O.k, back to OP ~
I make ~ and keep on hand, the dragon crackers. They are the BEST. I usually cut down on the sugar though. I've made the Stuffed Anaheim Chiles. VERY good as is the Chocolate Fudge Almond. (thanks for bringing this up and causing me to browse the book again. I was looking for the chocolate fudge recipe and I FOUND IT! I FOUND IT!!! YUREKA!!!) Ahem! I've also made the Red Bell Pepper Soup with Mango and Meyer Lemon. I didn't much care for it ~ himself LOVED it and ate it all.
The discouraging part for me was the number of ingredients and, not being able to find so many and not know the substitutions for them.
Please share with us what you make and the results...
03-28-2005, 08:13 AM
I have this book too. It is really beautiful!! I drool over the pictures.
Before RAW I collected gourmet cookbooks and loved to cook.
I can hold my own in the kitchen ;)
I haven't had a chance to make anything really yet.
The recipes are more complicated (to be expected since it is ultra "gourmet" raw) than Alissa's, and not really for the everyday. There are some
exotic ingredients that may be hard for some people to get if they
don't have access to a bigger city I think.
I have made the Red Roxie drink in the juice section (very good-beets, apple, ginger & lemon juice). Very pretty served in a crystal glass.
I plan on making the dolmas, califlower soup, and taco shells (yes, hard taco shells!) in the very
near future and will report back! Also want to make the dragon crackers since Revvell recommends them so much.
I wish I had the pleasure of dining there. What a treat that must of been!
03-28-2005, 09:21 AM
Ohhhhh, it was!!!! Quite pricey yet, Bo wanted to take me there for "inspiration". I've never been to a restaurant where two servers wait on ya, and with each dish served they would tell you what it was. After each course ALL the utensils were picked up and just enough time between courses to let food settle before the next one arrived. There were four of us and so, two waitpersons carried two dishes each.
This may not have been true at the beginning yet when we went, there was space between tables/chairs so we didn't bumped into each other when we got up ~ and the waiters had enough room to pass.
Oh! and the food! ALL of us said it was the best soup we'd ever had. Wish I'd gotten the recipe for it.
Yeah, it was good! <G>
I have this book too. It is really beautiful!! I drool over the pictures.
I wish I had the pleasure of dining there. What a treat that must of been!
03-28-2005, 03:14 PM
I purchased this book as well when it first came out, mainly to add to my collection. It is beautiful, but soon after I gave it to a friend, who is going through a gourmet phase. I used to host small dinner parties quite often when I was in my early-mid 20's. (At the time, my friends would have probably preferred pizza. :) ) Once I started gardening, I preferred to eat and live more simply, although I am still into beautiful presentation. When I started my business again after relocating, I simply did not have the time to spend in the kitchen that I once did. So, I gave it to someone who would appreciate it. I know she's made a few recipes, I'll have to ask her which ones.
03-28-2005, 04:34 PM
I've only made a few raw food recipes -- I love to prepare food & am pretty handy in the kitchen (if I do say so myself ) so I tried the Young Coconut Pad Thai with Almond Chile Sauce from "Raw" by Trotter & Klein. It is TRULY AMAZING!!! It's time consuming & yes there are a lot of ingredients but if you plan the shopping & prep time it really doesn't seen too overwhelming. And its totally worth every minute!!!
03-29-2005, 11:28 AM
This book is the next item on my raw wishlist!! :)
Sharon in Colorado
03-29-2005, 11:37 AM
I checked this book out from the library and the long list of obscure ingredients and other recipes on order to make each recipe spooked me.
One photo in particular jumped out at me. It was a mushroom terrine or some such thing. Paper-thin sliced mushroom, marinated and restacked into a perfect cube. I have no idea how that was done but it looked marvelous and would have loved to try it.
03-29-2005, 08:39 PM
Oohh!! I absolutely love this book! And I used it a lot during the first few weeks of buying it (now i have most of the recipes memorized). I actually have never made a whole recipe from the book, just parts of recipes. And all of the recipes can be modified if you dont have all of the ingredients. I've made the taco shells, the ceasar dressing, chocolate gelato (you can freeze the base then put through a Champion if you don't have an ice cream maker), the chocolate truffles, the chocolate chip cookies (instead of making the chocolate chips, i just put an indention in the middle of the cookies and fill with a dollop of the chocolate chip base), but my favorite recipe is part of the walnut fig tart recipe. The walnut creme in that recipe is soo good, but i use hazelnuts--after they soak 10-12 hours, put in food processor with some water, sweetener (maple syrup, agave, etc.), sea salt and a little vanilla, then process. It's amazing; i add cocoa to it and spread it on a banana..such a treat!
Mostly, the book helps you think of different ways to use raw foods and to take recipes and modify them and make them your own.
And, the pictures are so great..really shows you how fabulous raw foods really are.
Man, i wrote a lot...
03-30-2005, 01:37 AM
I'm like most of you, I have this book, love to look at the pictures, and read the recipes, but have not made even one of them.
I have made almost all of the Boutenkos recipes, two of Julianos, and none of this one, I've made alot of Alissa's, so there you go.
I don't mind the list of ingredients, because some of my recipes have a ton of ingredients, it's just that not one recipe sounds like I will like the taste, they are all interesting, but none reach out and say eat me.
03-30-2005, 02:32 AM
I picked this up recently, too, even though it's a couple of years old.
To be honest, while reading it, I kinda felt like I was in a time warp -- back to the 1980s and early 1990s when foodies ruled L.A. and N.Y. I agree that the pictures are gorgeous and, maybe, someday, I'll try something from it. But, as it stands, I plan to continue simplifying my eating as I move into my 3rd month at 100%, and the amount of focus and preparation required for these dishes is contrary to my desire to DEemphasize food and, instead, pour that energy and focus into other activities, interests, and growth.
03-30-2005, 07:07 AM
Here is a funny about the book - which I also have. I attempted to make the cashew cheese with the rejuvalac - at anyrate, I knew that the rejuvalac has a strong smell, but I used it anyway. As the day progress, and the cheese was molding - and I mean everything was going very well with the process, except of course the smell, I preceeded.
That evening I burned incense because it was strong and explained to a couple of friends that I was making a cheese. Later, enters hubby in the picture:
:) Me: Honey, I made a cheese out of nuts, try it
:p Hubby: Okay ( I hand him a small piece), he chews it
Me: Honey, is it okay
:o Hubby: Well..... it tastes like dodo smells
Me: Okay - I will just throw it away then
:confused: Hubby: Well did you try it, what did you think?
:o Me: um - nooo, it smelled funny
:D Hubby and Me: laughed together, because he is my tester.
It became known as the dodo cheese and for awhile after that, he would ask me when I served him a pate or a cheesy dish - is it the dodo cheese.
Nevertheless, I think it is still a great book, and a bit ambitious, but hey, periodically I am rather ambitious - right now I have to find it, to do as
"Revell says I make ~ and keep on hand, the dragon crackers. They are the BEST." BTW - care to share the recipe until I find my book and here is the beg -we moved, I got sick, we couldn't unpack very much, so here we are. :rolleyes:
03-30-2005, 07:20 AM
ROTFL Sweet Lips.
Your story cracks me up....
hmmm...i don't think the cheese will be one of the
recipes I will be attempting now ;)
BTW I hate unpacking too and still have a jillion boxes in
my garage from moving back in August 2004.
Great ideas VeganKristen, thanks for sharing.
I think doing parts of recipes would be great to incorperate them
into daily lives. I agree the book should be used for inspiration
and creativity. That's the point of the book, to show off what you can do with raw foods if so inclined.
I'm like RawTruth lately and have been keeping
it simpler. Lately I really have enjoyed the beauty of my foods simple.
But as a treat it would be nice to do some recipes that
are not to long. To be honest I am just getting lazy. I am sick
of doing dishes. I have twice the dishes from making my food
and my families food seperate. I need to take a day to
just make a few dishes though that I am craving. I need to get
on a routine someday :rolleyes:
03-30-2005, 07:29 AM
Is this packing/moving stuff contagious? Bo and I just moved this month also. LOTS of stuff (mine) still in boxes ~ and we've got a 20' container coming in next week. *sigh* Hoping it all gets done before the retreat in April. If not, well, folk can sleep on the boxes. *big*
03-30-2005, 10:59 AM
My book is not right here, so I don't recall the name, but the other day I made the cookie base for the banana/chocolate/caramel cookie thing. Hopefully I can finish making the rest of the stuff for it today, and I'll let you know how it is. It looks absolutely wonderful.
03-30-2005, 01:47 PM
Hey, my garage and laundry room is still filled with my husband's junk --- er, uh, I mean, my husband's extra possessions! And he moved into my house in December,1999!! Lately, my weight lifting has been comprised of packing/repacking his (indispensible!! yeah right) things into new boxes, lifting, and stacking all along one wall. I've been decluttering my own, but his .... aaargh!
Anyway, here's hoping you get yours corraled before five years go by!! :D
03-30-2005, 02:03 PM
As I said before I do love this book, but I agree with Rawtruth here, I have been attempting to simplify my life.
I bought my lakeside house in 1989--1989 mind you, and I still have stuff in the attic from my move here. Very indespensible stuff too, I might add, heaven forbid I actually go through any of it, as I might want to toss it, or better yet gift it away to some needy antique auction house.
As I have been a collector of antiques since I was a little girl.
I know I have a lot of old photos of my family, and their family and their families up there, I am the matriarche, so I continue to store these precious items for future generations of my lineage, who probably don't care, and would rather I put them all on CD anyway.
I have stories that my mom wrote in the 40's (professional writers always keep copies of their work, and re-writes, and editor's notes, and published copies, and etc.)
I know I have some clothes from 8th grade up there, just in case I can ever fit into them again. LOL
I have some art work that is terrible, but might be worth something when I die.
I also have alot of camping equipment, like that will EVER get used in my lifetime.
I have some emergency things, what a great place to keep them, in my garage attic, so if the power goes out I can't even get into the garage, let alone the attic.
And I have some really great other stuff, that was in my grandfather's attic that I must save in case I need it, although I didn't need it since he passed away in 1981, and he never needed it since he moved into his house in 1941, but just in case, I have it. Boxes and Bins, and containers, and steamer trunks and ancient relics of eras past.
But you never know, I might need it.
So, you are NOT alone in this. Some of us are just packrats, and I think I am doing pretty well, since I can actually close all of my closets, and drawers in my home, as long as I can do that simple task, I feel like I am well ahead of the game here.
03-30-2005, 02:25 PM
OMG, RawPriestess!! The echoes of familiarity just are ringin loud in what you wrote!!
For months, I've been decluttering with a vengeance (just 15 minutes at a time has been saving my life, though -- I found this peace through flylady.com who is soo supportive and 12-step and loving with those of us who sidetrack easily and can be overwhelmed with "stuff" we've saved, collected, hoarded) using the questions Have I used this in a year? If not, it's either immediately tossed or put into a give-away box which goes into the trunk of my car. It's outta the house immediately. Otherwise, it just sits in another place sucking up energy.
The local freecycle.org has been the channel through which I've recycled a car, bikes, clothes, kitchen appliances, blinds, couches, treadmill ... and good ole' eBay has been the best way to get way more than "garage sale" prices for other things -- retro, vintage, antique, things with price tags still on them, whatever -- and then there's my friendly dumpster and recycling center. I passed on to a struggling new nonprofit enough office supplies to last them at least a year or two. And, the local elementary school got reams and reams and reams of speciality paper that I'd grabbed for free from a paper mfgr going out of business when my son was 4 and a single-minded gifted artist (!!). He's now 18 and not more than a ream was used! But, it's moved with me and been carefully stored for 14 years!
The decluttering has been an integral part of my chrysalis, finding my true self, moving toward being as light as possible. When I've slacked off and things start piling up, it's as though darkness starts moving in. Then it's time to shake it off, set my timer for 15 minutes, and kick some butt. It is such an incredibly freeing feeling to let go of stuff!
03-30-2005, 02:53 PM
We made the Banana Chocolate Caramel Tarts, and they are very good. Not really more time consuming than any other recipes we make. The children really liked it. Basically, it's a cookie with sliced bananas, caramel sauce and chocolate sauce (we used carob). Oh, I just realized we forgot to put the nuts on it, but it was good anyway.
03-30-2005, 04:03 PM
Sweetlips, Here is the cookie recipe you asked for. She actually calls it a tart shell.
3/4 c. plus 2 T. sprouted flour
1 T. maple syrup (we used honey)
2 T. plus 1 tsp. olive oil
seeds from 1/2 vanilla bean (we used vanilla extract)
pinch of sea salt
Makes four cookies. Dehydrate just until dry. I actually couldn't get this to stick together, so I added some soaked flax seeds to it, and it worked fine.
Here is the Dragon Cracker recipe:
1 1/2 c. golden flaxseed, soaked in 2 1/2 c. water
2 T. nama shoyu
2 T. maple sugar
1 1/2 tsp. chili powder
1/2 tsp. garam masala
1/2 tsp. ground cayenne pepper
1/2 tsp. minced onion
1/2 tsp. minced garlic
Combine all. Dehydrate.
03-30-2005, 04:49 PM
Thanks - Allison, but am I missing something - is there a recipe for the carmel sauce and carob and chocolate sauce and is it just sliced banana?- for the banana/chocolate/caramel cookie thing.
Don't mean to be a pest, but sounds so good :p
03-31-2005, 06:15 PM
Sorry about that, Sweetlips!
1 c. almond butter
1/2 c. maple syrup (or honey)
1/2 c. carob powder
1 1/2 tsp. nama shoyu
Blend in processor...very good!
3 T. raw cashews
1/4 c. plus 1 tsp. cashew milk
2 T. honey
2 T. date paste
2 T. maple syrup
Drain nuts. Blend all well. Strain.
So you take your cookie and spread it with the chocolate. Then you top that with sliced bananas. Then mix a little of the extra chocolate with a little water to make it more syrupy and drizzle on bananas. Drizzle on caramel also. Can top with walnuts. We have really enjoyed this recipe.
04-18-2007, 12:11 PM
Excellent Excellent book!!!!!!!!
I finally bought this book after being raw for 1 year. I already have at least 20 raw books and read them all, and this is probably one of my favorites now. The book is exceptionally well organized, has beautiful pictures, has well-explained step by step instructions to making beautiful presentation. It's definitely not for beginners or those that do not enjoy cooking. If you love to make beautiful food, I definitely recommend it.
I tried the pecan pralines and they are soooooooooooooooooooooooooooooooooooooooooooo good. Tastes just like SAD ones. I didn't use maple syrup though and used honey and lucuma instead. They turned out perfectly, if you put them in freezer.
Any more recipe recommendation from this book?
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.