Plant Food

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9781423630623: Plant Food

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.

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About the Author:

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.



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.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Kenney, Matthew
ISBN 10: 1423630629 ISBN 13: 9781423630623
Nuevos Cantidad: 2
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Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
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Descripción 2014. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9781423630623

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Matthew Kenney, Stacey Cramp
Editorial: Gibbs M. Smith Inc, United States (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
Nuevos Paperback Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción Gibbs M. Smith Inc, United States, 2014. Paperback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AA99781423630623

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Matthew Kenney, Stacey Cramp
Editorial: Gibbs M. Smith Inc, United States (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
Nuevos Paperback Cantidad: 10
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The Book Depository US
(London, Reino Unido)
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Descripción Gibbs M. Smith Inc, United States, 2014. Paperback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AA99781423630623

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Kenney, Matthew
Editorial: Gibbs Smith (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Murray Media
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Descripción Gibbs Smith, 2014. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería 1423630629

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Matthew Kenney,Stacey Cramp
Editorial: Gibbs M. Smith Inc 2014-06-03 (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Chiron Media
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Descripción Gibbs M. Smith Inc 2014-06-03, 2014. Paperback. Estado de conservación: New. Nº de ref. de la librería NU-GRD-05098742

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Kenney, Matthew; Baird, Meredith; Winegard, Scott
Editorial: Gibbs Smith
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Lakeside Books
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Descripción Gibbs Smith. PAPERBACK. Estado de conservación: New. 1423630629 Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from us and you get great service as well as a great price! Your business is valued and your satisfaction is guaranteed!. Nº de ref. de la librería OTF-S-9781423630623

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Matthew Kenney
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Descripción Paperback. Estado de conservación: New. Paperback. 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 cookboo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 288 pages. 0.635. Nº de ref. de la librería 9781423630623

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Kenney, Matthew, Baird, Meredith, Winegard, Scott
Editorial: Gibbs Smith (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
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Descripción Gibbs Smith, 2014. Estado de conservación: New. Num Pages: 288 pages, 40 colour photographs and black and white photographs. BIC Classification: WBT. Category: (G) General (US: Trade). Dimension: 248 x 191 x 14. Weight in Grams: 656. . 2014. First Edition. Paperback. . . . . . Nº de ref. de la librería V9781423630623

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9.

Matthew Kenney
Editorial: Gibbs Smith
ISBN 10: 1423630629 ISBN 13: 9781423630623
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BuySomeBooks
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Descripción Gibbs Smith. Paperback. Estado de conservación: New. Paperback. 160 pages. Dimensions: 9.6in. x 7.4in. x 0.8in.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 companys kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food and Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9781423630623

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Matthew Kenney, Stacey Cramp
Editorial: Gibbs Smith 2014-04-10, Layton, Utah (2014)
ISBN 10: 1423630629 ISBN 13: 9781423630623
Nuevos paperback Cantidad: 5
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Blackwell's
(Oxford, OX, Reino Unido)
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Descripción Gibbs Smith 2014-04-10, Layton, Utah, 2014. paperback. Estado de conservación: New. Nº de ref. de la librería 9781423630623

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