Prepared using basic techniques such as juicing, dehydrating, & blending, raw foods exalt the innate wholesomeness & splendour of fruits & vegetables. Charlie Trotter's raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein's eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine. Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter & Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb & Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; & Watermelon Soup with Sharlyn Melon Granit©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, & aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear & Pomegranate, & Cucumber-Lime Water. Artfully presented with Tim Turner's award-winning photography; healthful; & deeply satisfying, chefs Trotter & Klein's food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the way we cook & eat.