Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats Review

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(More customer reviews)Ani Phyo is getting more and more popular by the day, and in large part that's due to the fact that she, more than any other raw foodist, is making raw food easily and readily accessible. Yes, she does use the dreaded dehydrator, but not for nearly as long as some of her peers. Her food looks and tastes good, but it isn't nearly as fussy and "gourmet" as some of the other stuff out there.
This book goes even further towards accessibility than her last book. Whereas before her recipes for ice "kream" required the use of young Thai coconuts- wonderful, but not always easy to access- here she gives a recipe using easy to find shredded coconut and an alternative preparation with raw coconut. Also, while on her websites she gives recipes for (really wonderful) chocolate using very hard to find raw cacao butter, here she provides a method with coconut oil and then, again, gives tips to use the harder to find ingredient. Yeah- now it's even that much easier to enjoy these (healthier) desserts.
She provides recipes for chocolates, ice creams, fudge, cupcakes, cobblers, pies and even cheesecake- yum! However, she's a little short on recipes for cakes- not entirely sure why, and I'm disappointed because I was hoping to see more of those (she had a few in her last book). Also, the cupcake recipes seem more like mini cobblers. She doesn't give any instructions on how to eat- with a fork? by hand- so I'm not sure what the texture is like. Still, it feels like a worthy experiment to undertake :-)
I'm exciting about trying pretty much every recipe in this book.

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You can have your cake and eat it too with Ani Phyo's innovative, delicious desserts. From cobblers to cookies, pies to cupcakes, Chef Ani's easy-to-make sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including "superfoods" that enhance flavor and nutrition), full-color photos, and gorgeous design, Ani's Raw Food Desserts proves you don't have to sacrifice taste or style to reap the benefits of raw foods.With recipes for: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangipane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, and Filled Chocolate Truffles.

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The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes Review

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(More customer reviews)Lisa Mann's The World Goes Raw couples an intense and impressive knowledge on all aspects of raw cuisine with a concerned and caring writer's voice that makes the reading of the book feel like a chat with a very informed best friend. The research and experimentation that went into making the book are extensive, and the reason Lisa gives for writing the book is compelling. Ms. Mann details her own journey into good health and then invites you to come along. The result is a book that offers not only information on all aspects of the raw food life, but also the easy-to-follow blueprint to create a healthier and happier life for yourself. The book feels like a gift of possibility. It is uplifting, creative, and inspiring. I have already tried many of the recipes and have met with huge success. The "fondue" featuring a seductive blend of dates and ginger - expertly paired with pineapples - is simply divine. The "cashew cream" over cinnamon-dusted bananas is "to die for", and there is so much more. This cookbook is like none other I've ever owned before - and I've owned plenty - and is a must have!

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People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety-until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.
After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine,

including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and starters to desserts, every one's a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.

Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw can add variety to your life while helping you feel healthier and more energized.

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Solar Gardening: Growing Vegetables Year-Round the American Intensive Way (Real Goods Independent Living Book) Review

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(More customer reviews)This book has awesome information for anyone wanting to grow all their own food and become self sufficient.
Also lots of tips for extending the season even if you only grow a few favorites.
Includes growing information on different vegetables, organized into short and long season heat-loving or cold-hardy. Also building instructions for their solar appliances and even the difficulties and learning from their decades of experience growing all their own food.

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The Raw 50: 10 Amazing Breakfasts, Lunches, Dinners, Snacks, and Drinks for Your Raw Food Lifestyle Review

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(More customer reviews)Yes, this book includes a Raw Food Brownie recipe. The texture is variable, depending on your kitchen equipment, and the taste isn't precisely right, but its DARN good. To be truthful, i bought this book for the brownie recipe.
This book contains basic information you will need to start your raw food life, including the basics of sprouting, soaking, making nut milks, and so on. It includes most of the information from her other book "Eating in the Raw" in a condensed form. It also has far more recipes, and fewer testimonials and "how i got here" stories.
some of her recipes call for a food dehydrator, or serious prep time (a common problem with the higher end Raw food recipes) but there are many items in this book that can be made with no equipment of note, or a blender alone.
The Juices and smoothies section is excellent, if basic for someone who is experienced in Raw Food living. The recipes are clear and do not assume a great deal of expert knowledge. Most of the main course type recipes are for items that replicate cooked foods, like mock lasagna, and this is true of her desert recipes as well.
The book has an extraordinarily high number of deserts and mock "cooked" meals that are still within the capabilities of a typical raw food beginner, and may be especially helpful to someone trying to make dishes that won't scare off the more conventional eaters in a family.

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Ever since supermodel and actress Carol Alt shared her secret with the world—that she's become the healthiest, slimmest, and most energetic she's ever been by converting to a raw food lifestyle—she's been getting enthusiastic feedback from people wanting to know more about this revolutionary movement.In this highly anticipated follow-up to her breakout success, Eating in the Raw, Carol presents easy, everyday raw food recipes, more stories about people who have adopted a raw diet, and new information about the practical considerations of this healthy way of life.The Raw 50 contains all of Carol's favorite raw recipes—10 breakfasts, 10 lunches, 10 dinners, 10 snacks, and 10 drinks. There are dishes for every taste and every time of day, including Vanilla Avocado Milk, Red Leaf Salad with Arugula Pesto Dressing, Red Pepper Curry Soup, Romaine Avocado Burritos, and Red Beet Ravioli Stuffed with Tarragon "Goat" Cheese. There's even a delicious Raw Pizza, as well as tempting desserts like Lemon Ginger Coconut Tart and Frozen Watermelon Cheesecake. With complete menus for lunches and dinners, plenty of useful advice on choosing ingredients and essential equiptment, and easy-reference lists of staple foods for any raw kitchen, The Raw 50 is the ideal go-to guide for anyone ready to experience the life-changing benefits of eating in the raw.

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Lipsmackin' Vegetarian Backpackin' Review

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(More customer reviews)My S/O and I took our first serious back-country trip in more than 15 years last week. We relied completely on this book for meal planning and food preparation. We were not disappointed. The recipes are all written in clear language, and are easy to follow. Packable trail instructions are available on-line, which helps with cooking in remote campsites. Of course, we could not try every single recipe -- but here are some of the best ones we tried. We had Olympus Oatmeal for breakfast every day. The Brunswick Stew was excellent, although it took a long time and lots of fuel to rehydrate the dried beans. The Vegan Super Hero Burritos were our favorite. The Whole-Food Granola Bars and Horse Thief GORP (we used unsweetened chocolate chips instead of carob chips) saw us through some long days of paddling and hiking. Our favorite snacks were the Energy Balls. We fought over the last one of those! I would warn others that many of the recipes call for prepackaged foods, such as Zatarain's Red Beans and Rice. People with specific health concerns should check the contents of these items before they use them. Fortunately, Zatarain's makes a low-sodium version of Red Beans and Rice, which we used. Otherwise, this is an excellent book. You can truly trust the recipes. I recommend it highly.

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This collection of more than 150 trail-tested recipes, the meat-free sequel to the best-selling Lipsmackin' Backpackin', features instructions for at-home preparation, packable trailside cooking instructions, nutritional information, serving details, and the weight of the ingredients.

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Today's Homestead: Volume I Review

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(More customer reviews)Great beginning book that is helpful and informative not just for those who are interested in a homestead, but simply want to be more self-reliant and prepared. This opening volume contains many specific ideas and how-to's that can be turned into practical and useful skills that for most of us have been lost to history. Soap making, candle making, homemade bread making, food freezing, dehydration & canning, food storage basics, natural remedies and other basic subjects are presented in easy to understand language. Hopefully, future volumes will be as wonderful as this one!

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With skyrocketing food prices, lower product availability, and an increasing amount of food-born illnesses associated with mass produced foods, wouldn't it be great to produce your own safe, wholesome foods for your family? Would you like to offset rising fuel prices by safely and securely burning wood to heat your home and cook your meals? "Today's Homestead" will teach you how! Within these volumes you'll learn how to raise your own beef, extract your own honey, and manage your own orchard. If you've ever wanted to know how to braid your own rugs, or make your own yeast, how to pick a healthy calf at the sale barn, or incubate your own turkey eggs, it's all included in these books. Whether you have one acre or one hundred acres, "Today's Homestead" can help you be more self-sufficient. Volume 1 of "Today's Homestead" has all the basics, from home food preservation to proper food storage, as well as basic cheese making, soap making, and candle making, including how to make a cheese press, or candle dipping frame."Today's Homestead" is the complete guide to homesteading for a more secure future in these increasingly insecure times.

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The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables Review

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(More customer reviews)In today's economy, one of family budget items that is getting more and more expensive are the expenditures for food. Therefore, one of the best ways to economize for a family's food budget is something our grandparents and great-grandparents knew well -- the home canning of fruits and vegetables in season for later consumption. For all too many modern homemakers, home canning is a lost art. That's what makes this newly updated, revised, and expanded third edition of Janet Chadwick's classic instructional manual, "The Beginner's Guide To Preserving Food At Home" is such a critically important and highly recommended addition to both family and community library collections. Here are 231-pages packed with solid and 'user friendly' instructions for canning, freezing, drying, brining, root cellaring vegetables, fruits and herbs for home consumption. Comprehensive, up-to-date, informed and informative, "The Beginner's Guide To Preserving Food At Home" will prove to be one of the most valuable additions any homemaker can acquire and one of the most popular acquisitions any librarian can add as a community resource.

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A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather. Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.

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Fresh: The Ultimate Live-Food Cookbook Review

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(More customer reviews)I have at least four other raw food cookbooks. The recipes in them always have a thousand ingredients and take forever to produce. I wind up not using them because of the exotic ingredients or the time it takes to make the food. Soaking, cutting, blending, juicing, dehydrating, all in one recipe usually!
This book uses simple, available ingredients and a minimum of time to prepare. I can usually prepare a dish from what's already in my house, which if you've used any other book, is usually impossible. Yes you might need to blend something and then dehydrate it, but you probably didn't have to soak it and juice it and hang it somewhere first.
The other thing I really like about the book is that if you use their recipes for salad dressings, for example, you are not just adding flavor, but you are also adding nutritional content. It's all very well thought-out. It's a lovely little book that I recommend to anyone who is interested in making simple, elegant raw food dishes that taste great.

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Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years' experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

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Raw Family Signature Dishes: A Step-by-Step Guide to Essential Live-Food Recipes Review

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(More customer reviews)This book is filled with recipes that the Boutenkos would present during their workshops. "Core recipes," they have been retested and refined over many years.
Have you ever made a recipe and found that it just didn't turn out nearly as nice as the stunning color photo in the book? One thing that makes this uncook book unique is its step -by-step guide with photos of each step in the process.
Arguably, even an illiterate or non English reader could prepare these recipes! It makes you feel almost as though you are at a raw food demo workshop. (Incidentally, this was done because of complaints from readers that their recipes didn't turn out as good as the Boutenkos'.)
Years ago I paid $15 for a recipe booklet with photos of each step for Igor's bread--and it was worth it for just that one recipe! Now you can get ALL their core recipes in a sturdy book for nearly the same price! These mouthwatering recipes are sure to become staples in your diet, demanded routinely by family members, regardless of whether you "go raw" or not. Healthy alternatives to chocolate cake, bread, chocolate truffles, etc! Guilt free desserts, such as scones like they serve at Starbuck's, but without the constipating, mind-fogging wheat! Some of the recipes are simple, some more complex, yet the photos make even the complex ones seem easy. We learn that raw jams have half the calories as their cooked counterparts, and the sensational mousse cake recipe has only 1/6 as many calories as the traditional one! Yet, no taste is compromised, and in fact, the raw stuff actually leaves the cooked way behind in flavor.
There is even a guide (complete with daily photos) on how to make sprouts. With this book, no one can use the excuse that the learning curve for making raw is too hard; indeed, Victoria may put many of us that give raw food workshops out of business!
Sprinkled throughout the book are some essays, including a list of the benefits of green smoothies, and a story about how Victoria's husband got involved in the food prep. The back of the book has a complete listing and description of the kitchen tools and where to get them, as well as how much to expect to pay.
I have dozens of raw food recipe books, but this one is destined to become a classic---removing the mystique and fear of creating raw gourmet food once and for all!


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While the raw food diet is the fastest growing alternative approach to eating because of its health benefits, preparing raw food dishes is so new that many people don't know where to start. With 500 color photos, this friendly, step-by-step guide gently walks readers through recipes to create amazingly delicious and nutritious meals. Victoria Boutenko and her family are known worldwide as the Raw Family, living on a raw diet and teaching classes since 1994. Throughout the years they have perfected scores of scrumptious recipes with the idea of not only spreading the gospel of the diet's health benefits, but also making the raw foods lifestyle realistically possible and enjoyable.Mouth-watering rather than medicinal, simple rather than complicated, the recipes presented here include jams, scones, soup, crackers, nut milk, truffles, chocolate cake, mousse cake, and more. Complete, illustrated directions make it simple for both avid raw foodists and novice cooks alike to embrace the diet favored by Woody Harrelson, Demi Moore, Donna Karan, and other celebrities.

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Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes Review

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(More customer reviews)"Sproutman's Kitchen Garden Cookbook" is a great all-purpose book for anyone new to sprouts and sprouting and for the sprout vetran who is looking for more recipes and ideas. The tone is chatty and humourous. The book is a great read cover to cover, but it can also be read a section at a time, in any order.
I received this book as a gift and almost immediately I had trays and bags of sprouts in my kitchen. We've stopped putting lettuce on sandwiches and use various sprouts. Sprouts on salad, in stir-fry, in soup... I've tried several of the recipes with success. The sprout bread is really popular and so are the crunchy sprouts.
One word of caution: sprout bread has neither the flavour nor the texture of bakery bread. It is better. It is sweeter and more satisfying. It is also packed with nutrition. If you are expecting something close to regular bread, you will be disappointed. If you remember that what you are eating is something else entirely, you will love it.

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Turn nuts, vegetable seeds, grains and beans into gourmetfood! Sprouted breads, cookies, crackers, living soups, dressings,dips, spreads, sautes, alternative non-dairy milks, ice-creams, evensprouted pizza and bagels! Chapters on making sprout bread, fooddehydrating, juicing, natural sodas, alternatives to dairy and salt,smart vegetarianism. Glossary of healthy foods. Includes Questions andAnswers and seed resources. Over 150 illustrations, photos & Charts.

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The Raw Food Revolution Diet Review

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(More customer reviews)Cherie Soria has lived this lifestyle for decades. As the reviewer above noted, she looks at least twenty years younger than her 60-something age.
Coming from a person like her, you can rest assured that this is not a fad, unbalanced diet. She is a vibrant, healthy, energetic person.

What I particularly like is that she has a great deal of sympathy and understanding of the challenges facing a person who is struggling with their weight and their health, and understands how intimidating it is to make that huge transition from a Standard American Diet to mostly raw vegan.
The best thing about the book is that each day's eating is completely laid out, so you don't have to fill your head with planning and making decisions. Just do what she says, and you'll very quickly 'get it' - because in the end, it's all very very simple. And you will feel so much healthier and cleaner (not to mention thinner!) very quickly. Within days. Once you 'get it', it's easy to use the book as a guide for taking over and planning for yourself.
There are lots of great raw cookbooks out there, but this explains the basics of what to eat, how much and when. So it's great for beginners.
She doesn't insist that you eat 100% raw, and has great suggestions for common concerns like cold weather, travelling, and eating out.
The book is very well-researched, and has a great deal of scientific information if you want it. There are easy to use charts. And she explains the big 'protein question' that always comes up - ie how do you get enough.
There are recipes for nutrient-packed and yet simple to prepare foods, with great sympathy for those of us who don't have a lot of time in the day. Nothing is very difficult to put together, and they are appealing to non-raw diners as well (who, if you didn't tell them what you were serving, probably wouldn't notice, and might even congratulate you on the quality of your hummus and hungrily devour the nut creams and desserts).
She goes on to explore and recommend special equipment like juicers and dehydrators, which might be useful additions to your kitchen if you continue to eat in this vein.
Overall, an excellent introduction to the new healthy you. My criticisms are minor, but I did find it a little hard to navigate without reading from cover to cover. And I would have preferred color photographs, to enhance the recipe pages. I'd recommend this book if your current food-style isn't creating the health and life you want to have.

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Discover how a raw foods diet will balance your weight naturally. This collection of recipes for imaginative, delectable, accessible and enticing cuisine is a far cry from a discipline limited to salads and sprouts. You'll be able to enjoy delicious, easy-to-prepare meals without feeling deprived. And you'll experience how raw foods can improve your health and make you feel more alive. Practical tips make it easy to choose the raw diet plan that's right for you with handy menus to get you started. A "How To" section on putting together a raw food diet that is nutritionally sound ensures that you receive the nutrients you need as you achieve your natural weight.

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The Art of Raw Living Food: Heal Yourself and the Planet with Eco-delicious Cuisine Review

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(More customer reviews)I wish I could give this book 5 stars. I'll list the reasons why below. I am simply trying to be helpful.
The main thing I'd like to convey about this book is that it's for PROFESSIONALS or people who are invested in eating mostly raw and don't mind the complexities, cost and time that sophisticated raw food requires. There are very few recipes that don't require a VitaMix or a dehydrator, or both. This is an advanced raw food book.
You can do these recipes if you have a LOT of time. There's a lot of presoaking (usually 8 hrs) and a lot of dehydrating (8-14 hrs). Again, that's totally amazing, and you can imagine what a piece of art will come out, but be aware, it takes a lot of coordination, preplanning, and patience to get to enjoy one of these creations.
I'm utterly fascinated with the wraps, especially the zucchini wraps. I would imagine they taste like cooked food (dry and solid) and are probably the perfect foundation for a healthy raw meal. I would just need a dehydrator to enjoy them. It makes sense to buy this book only if you already have a dehydrator or are planning to buy one.
Most of these recipes require phenomenally expensive ingredients. Several recipes call for 2-4 cups of pine nuts. Or 8 young Thai coconuts. Or 6 red bell peppers just for a sauce. Again, wonderful stuff, but pretty much only if you are really invested in raw food.
You need to already know how to sprout. There are no instructions on how to sprout kamut. I'm not sure, when it calls for almonds that have been sprouted for 8 hrs, if that means "almonds that have been in water for 8 hrs," or if they should have been soaked for an additional couple of hours, before being sprouted for 8 hrs.
A lot of the recipes require you having made another recipe beforehand (or 3 or 4 other recipes). This automatically makes the recipe useless to me. It would have been very helpful if on the page where the basic, repeatable recipes are, there was a list of the dishes that include that recipe. It would make planning a lot easier. You'd make the Tahini Cheese and be able to plan what other recipes to make with it. As it is, you have to do the searching and finding on your own.
There's no index. This is the first cookbook I've seen without an index. Those are usually very helpful in seeing what you can make if you happen to have, or feel like eating, a certain ingredient. There's no alphabetical list of recipes. Tahini Cheese is listed in the Sauces, Spreads, Breads and Crackers section, and not in alphabetical order. Basil Cheese is in the Salads Section. It's not easy to look things up, from a user point of view.
Unless you're a died-in-the-wool raw foodie, there are 2 ways to enjoy these recipes: if you go to Jenny's wonderful restaurant, or if you plan your days around food preparation. I'd be willing to pay a good amount to try these creations. But don't buy the book unless you are devoted to raw food, and are extremely diligent, coordinated, and willing to spend a lot of money and energy on these recipes. I spend $500/month on good, organic food for myself, and I eat 50-75% raw. But this is a whole other level of expense.
There are books for beginners in raw food, such as "Raw Food Made Easy for 1-2 people" which I LOVE. You only need a regular blender + food processor to enjoy the recipes. And they are quick. You are given a weekly grocery list. That is what we need more of -- raw food made easy.
Having worked in publishing, I find it strange that Doreen is listed as first author of this book, or even listed as an author at all. There's not even a word here by Doreen. Her voice isn't anywhere in the book except in the personal bio at the end, and it's not even in first person. She doesn't so much as note which her favorite recipes are. Basically her name is only here to endorse and sell Jenny's book. As a reader, I find this dishonest. The way a more respected publisher would have done this is to have a foreword by Doreen and list Jenny as the sole author. It's clear that Doreen had everything to do with this book coming to life. But she didn't write any part of it, not even an intro. I have a deep and abiding love for Doreen, which is why I bought the book, and I suspect many others will, but there's something really dishonest about this, especially when Doreen is listed first. I feel like HayHouse wants my $12 more than it wants to to be honest and respectable. Even if there had been a ghost writer, at least Doreen's stories and ideas would be in the book, though told by someone else. Perhaps I'm very naive :) but a more sophisticated publishing house would have handled this differently.
Thank you for letting me say these things. I mean well. Blessings on all.

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Now you can enjoy all of the health benefits of a diet high in fresh produce, while still enjoying tasty meals. In this delicious book, Doreen Virtue and Jenny Ross (owner and chef of the popular Southern California raw-foods restaurant, 118 Degrees) give you hundreds of recipes and tips for creating gourmet meals—all created 100 percent from raw fruits, vegetables, and nuts. You'll enjoy Mexican, Italian, Asian, and other cuisine, while deriving all of the physical, spiritual, and emotional benefits of eating one of the healthiest diets available. As you follow these easy-to-prepare recipes, you'll discover why thousands of people have joined the Raw Food Movement and see how to incorporate a living-foods diet into your daily life!

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Entertaining in the Raw Review

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(More customer reviews)I own both of Matthew Kenney's other raw food books and love them both (especially "Everyday Raw") so I didn't hesitate to purchase this one when it came out. It's way better than I imagined, he has taken raw foods to new dimensions. Nothing else like it is out there, he is truly a genius when it comes to food. This is not a book for a beginner as it assumes you know most of the basics. If you are new to this style of food preparation, I would purchase a basic book first, or purchase one in addition to this book. If you're already familiar with basics like dehydrating and sprouting nuts, then don't hesitate!
Most of the recipes take some time to prepare, however the results are spectacular and will impress anyone and everyone. Some of the recipes are quick and easy, and are still very special, but the more advanced ones are just too intriguing to pass up. The recipe for "Roasted Sweet Pepper Soup" alone is worth the price of the book. The book is filled with great breads, ethnic foods, deserts, and everything in between. A few of the recipes use hard to find ingredients, but most of the recipes use readily available foods. My only complaint with the book is that instead of the more familiar chapters cookbooks usually have, the book is organized into seven areas of interest such as "Contemporary, Inspiration, and Spice". I would prefer to be able to go to one chapter and browse all appetizers, or another chapter for soups, etc. Buy it and Enjoy it!!!

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MATTHEW KENNEY'S ENTERTAINING IN THE RAW

CHEF 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.

The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew's focus is always on fresh fruits and vegetables, organic, and buying food locally and in season.

Matthew Kenney's books have sold more than 150,000 copies. He has appeared on the Today Show, the Food Network, and numerous talk shows.

Raw food is whole, fresh, and includes preferable organic ingredients none of which may be heated above 118 degrees.

Studies by the American Medical Association show that people on a plant-based diet, including raw, may be able to prevent or delay cancer. They are also less likely to develop heart disease, obesity, and diabetes.

Author tour in select cities.

Online marketing and promotions.

Print and web advertising campaign.

National broadcast and print publicity.

Co-op available.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of many successful restaurants, including Matthew's, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney's Mediterranean Cooking.

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Dehydrated & Delicious: The Complete Book on Dehydrating Meats, Fruits, Vegetables, Herbs, Flowers, Yogurt Review

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(More customer reviews)I loved the recipes in the book and the turkey jerky is awesome!!! If you want a good book on dehydrating meat, and fruit this book is for you!!

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Alinea Review

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(More customer reviews)What this book is: a gorgeous, coffee table quality book at a fantastic price. It is geared toward serious foodies and cooks. In my opinion, it is intended to inspire, and to help improve the skills of home cooks who are daring enough to try the recipes.
What this book is not: an everyday or family-type cookbook. If you are looking for a book like that, with great recipes that work, check out some of the America's Test Kitchen books. Think of it this way: if you want practical shoes, buy sneakers, not 5-inch stilettos. This book falls in the stiletto category.
At first glance, the book is intimidating: beautifully constructed dishes, artfully photographed. When I actually bothered to read the introduction (lesson: read the intro materials!), I saw that the authors: (1) duplicated the Alinea recipes, but scaled them down when possible for home use; (2) intended that the book be a springboard for your own creativity. In other words, some of these dishes have multiple elements, but you don't have to make all of them. An example cited in a section entitled "How to Use this Book," involves adaptations made to a truffle broth (using commercial button mushrooms) for a Thanksgiving dinner at home. They don't tell you how to adapt the recipes, so you have to be an experienced and/or adventurous home cook to figure out how to do this by yourself.
The recipes call for a lot of commercial equipment, but again, the intro explains how you can pull together home equivalents, and clarifies that Alinea uses the commercial equipment to maintain consistency for the volume of food that it produces. You still have to be pretty dedicated to go through all the home-cook modifications if you want actually to make some of these dishes.
The cookbook is arranged seasonally, so the dishes are organized under Autumn, Winter, Spring, and Summer.
The recipes require many weird ingredients (e.g.,citric acid, agar agar, lecithin - and those are the less weird ones!). They are explained, not in a glossary in the back of the book, but in another section in the introductory material. Some sources are listed, but the important thing to note is that the authors have set up a website that they want readers to use in conjunction with the book, and that site will give sources and other advice: http://www.alinea-mosaic.com.
The negatives include: (1) a microscopic font size on dark gray pages, which makes it hard to read the recipes, and (2) weak cross referencing. By that I mean, if a recipe component is a truffle broth, they do not cite the page for the truffle broth recipe - you have to go to the index, look that up, and rifle through the book.
Books of this quality (like the El Bulli books) sell for a LOT more. This book is almost a steal at this price, and it could push your cooking to a whole new level if you actually give the recipes a shot.


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Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way Review

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(More customer reviews)I'm not a raw foodie and I love this book. I've only had it for a week but I have tried the following so far:
Cashew nut rice
Spicy Sesame Oil Dipping Sauce
Shiitake Mushroom Namul
I combined all three with shredded carrot and nori sheets to make nori rolls, it was so tasty that my cubicle mate at work kept sneaking pieces while I was on the phone. I have spent most the week reading the book; it's really beautifully done with lots of recipes that look delicious and easy to make. I originally bought the book because I suck at asian cooking; I don't know how to make the sauces and the ones in the grocery stores are normally full of crap. In this book Ani provides a lot of information on how to make all types of asian sauces from scratch and I can't wait to start making more. I can't wait to make Korean gochujang sauce and bi-bim-bop. And curries!
The book is gorgeous to look at with plenty of food photos but it also showcases a lot of cool scenes from a variety of asian locales. She provides information on techniques and interesting nutritional facts about ingredients like mushrooms and seaweed. Her food philosophy is very easy going; she isn't preaching perfection. She doesn't press for anyone to go 100% raw and recognizes that eating raw "part time" still has it's benefits. She recognized that some people might need to baby step into raw cuisine and provides icons in the book that indicates if you would prefer to (slightly) warm a particular recipe up, go right ahead. I'm seriously considering getting a dehydrator, but you don't need it for most of the recipes in this book. Highly recommended.

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You've been to her kitchen, enjoyed her desserts, and mastered the essentials; now go with raw food goddess Ani Phyo back to her roots for the first ever Asian raw food cookbook. Along with recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii and background information on traditional dishes, Ani's Raw Food Asia also offers essential tips on green living, well-being, longevity, fitness, beauty, and entertaining as inspired by a healthy Asian lifestyle.
Recipes include: Mixed Vegetable Skewers with Almond-Butter Sauce, Creamed Curry Saag, Vegetable Tempura with Orange Lemongrass Dipping Sauce, Marinated Shiitake Mushroom Dumplings, Corn Fritters with a Hot and Sour Cucumber Dipping Sauce, Dosas, Moo Shoo Vegetables, and more.

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Rainbow Green Live-Food Cuisine Review

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(More customer reviews)I normally don't write reviews at all, but this book certainly deserves one. The highlights:
* It doesn't consists of all these sweet recipes but has great tasting alternatives (I could never get into all that sweet stuff); there are no dates, bananas, etc., and there are some good explanations as to why
* The recipes don't require a lot of strange ingredients of which I never even heard before; ingredients are easily found
* You don't have to plan days ahead of time to just produce one dish; a lot of it can be put together quickly
* It does have its share of nuts, but for some reason I don't resent that here as I did in most of my other books; they don't seem to be everywhere
* There are NO wheat recipes (yeah!); I'm terribly allergic to that... Instead there are lots of recipes with flax seeds, and there is a very good explanation as to why wheat/grains are not used.
I ordered two other books at the same time I got this one and I already owned two raw food books, but this one is the only one I use. The recipes appeal to me much more than the ones in the other books. There still are tools that are necessary for the raw food kitchen, like a dehydrator, juicer, high-speed blender, etc., but there is a section in the beginning that outlines which ones they recommend.

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Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality.Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

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