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 C

by Julie Rodwell

Book Overview

This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine.Whether you are curious about adding raw foods to your diet, or have been eating raw... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1578261945
• ISBN13: 9781578261949
• Release Date: June 2005
• Publisher: Hatherleigh Press
• Length: 440 Pages
• Weight: 1.50 lbs.
• Dimensions: 1.2" x 7.3" x 9.1"

Customer Reviews

Most practical compilation of recipies I've seen

Indeed, it is the most practical compilation of recipies I've seen. Perhaps because it is a compillation from different authors. As you advance in raw food, you are not looking fo fancy stuff, but for practical recipies taht are fast, easy, tasty and good for health. This books provides more of them than other that I've seen.

Great resource

New to raw food, this book is a great introduction. I like that there are MANY chefs who contributed and they share their stories as well. There are tons of recipes and helpful tips for both the new and seasoned raw food enthusiast.

Raw food made easy

I just received my copy of The Complete Book of Raw Food and I love it already! I am new to the raw food movement but very interested in it. I looked around for a book that would be informative but too intimidating and this one definitely caught my eye! In the beginning there are explanations on different preparation methods and things you should know about being raw vegan if you so choose it. Very, very informative and not coming from a judgmental place, if that makes sense. The recipes have varying skill levels which is great for a beginner like me! Overall, I have a feeling this book will get a lot of use in my kitchen!

The Complete Book of Raw Food

I LOVE this book! It is one of my all time favorite books on Raw. While I want/need some of the scientific info about diet I tend to get bogged down with to much. What I wanted was a book with pictures of the food, great reciepes, stories about the chefs, simple info on how to and this book has it all. I probably use this book and Alissa Cohen's book Living on Live Food the most of any of the 15 plus books I currently own. I like the fact that it tells up front what equipment is needed and substitutes you can use, how much food each recipe makes (important if you are preparing for 2 or 12). I like the glossary for terms I was not familar with. I especially LOVE the suggested reading section. When I was new to raw it gave me a huge point of reference at my finger tips without having to spend hours on the net or in the library. I recommend this book as a "buy" along with Living on Live Food as the 2 must buy first time books. They have enough recipes to get anyone started. Or to add Raw food to the cooked meals at pot lucks, family events etc. I recommend Carol Alts book as a Library, friend loan, introduction to Raw food for family and friends that are on the fence, not quite ready to give everything up types.

A huge selection of mouthwatering recipes

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."