(2009, 240 pages, hardcover) - Top New York City chef and restaurateur Matthew Kenney takes the raw food lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests' taste buds. A beautifully photographed book with recipes that span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Whether it is something simle, like Orange-Pineapple Flan and Lime Syrup, or something more complex, like Vegetables and Grape Leaf Dolmas with Sumac Flatbread, and cool Mint Tahini, and Aleppo Pepper Sauces, this book offers recipes to delight the palate and entertain the senses.