"Once relegated to the sidelines of vegetarianism, raw food has come into its own, introducing a world of textures, flavors, and nutrition to fine dining. Using basic techniques such as juicing, dehydrating, and blending, this landmark raw foods ""cookbook"" from award-winning chef Charlie Trotter and raw foods pioneer Roxanne Klein includes more than 100 recipes and 85 full-color photos, plus notes on equipment and wine pairings. The hardcover edition has sold more than 50,000 copies and has been translated into four languages. Now in paper! 216 pp."