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The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living...
by Lori Baird and Julie Rodwell
Available from Amazon
$13.46
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Features
Paperback: 448 pages
Publisher: Hatherleigh Press May 24, 2005
Language: English
ISBN-10: 1578261945
ISBN-13: 978-1578261949
Product Dimensions:
9.1 x 7.5 x 1.6 inches
Shipping Weight: 1.4 pounds
Vegetarian Journal
This is a terrific book to get you started.
Vegetarians in Paradise
Every raw food lover would appreciate having The Complete Book of Raw Food on the kitchen bookshelf.
Reader Reviews
This review is from: The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made With Living Foods--Includes Over 350 Recipes from the World's Top Raw Food Chefs (Hardcover)
This book would make the perfect gift for your raw foodist friends. This fantastic collection of over 350 recipes by 49 of the world's most reknowned raw chefs will have any uncooked enthusiast flipping madly through the pages looking for their favorite names. You'll find recipes from Stephen Arlin, The Boutenko Family, Juliano, Dave Klein, Viktoras Kulvinskas, Paul Nison, Rhio, Chad Sarno, Nomi Shannon, Shazzie, Cherie Soria, Jinjee & Storm Taliafero, David Wolfe, and many more. The book also includes recipes from the Quintessence raw restaurant. For the few names you might not recognize, you can flip to the "Meet Our Chefs" section in the back for a short bio on each one. You'll also find sections on "The Right Ingredients," "Essential Tools," "Juicers & Juicing," "Sprouting and Greening," "Dehydrating," and "Advice From the Pros," as well as a helpful glossary of ingredients, suggested readings, and an extensive list of resources. The recipe section of the book contains everything from specialty dishes to create a gourmet, 5-course dinner to recipes for simple soups or salads. There are a few full-color photos interspersed throughout. My only complaint is that I wish there were more - but I'm sure they would have raised the price of the book. Each recipe lists serving size information and special equipment needed and often include variations and/or contributors' notes. I disagree with other reviewers who've said the recipes all require too much time; that simply isn't true. I randomly flipped to five different pages, and each had at least one recipe that would take 10 minutes or less to prepare. Certainly, some do require dehydrating, but in my experience, once you get the recipe together quickly, you can leave it to dehydrate and forget about it till it's done; the time it takes is really deceptive. What makes this book truly different from most of the other raw recipe books out there is that this one was written to appeal to raw foodists, vegetarians, and cooked omnivores alike! Beyond the 2-page "Why Raw?" introduction, there's no overt promotion of the lifestyle. The book aims to reach everyone and encourage them all to eat more healthful raw foods by providing a huge selection of mouthwatering recipes. "Do you have to be a vegan to eat raw food? Of course not! Many people who consider themselves 'raw fooders' eat a diet comprised of 50 to 100 percent raw food. [This book] is for anyone who wants to eat more fruits and vegetables and prepare them in exciting new ways."
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The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living...
by Lori Baird and Julie Rodwell
Available from Amazon
$13.46
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