Average Reviews:
(More customer reviews)I based my purchase of this book on the reviews listed here; however, I fear they may not be a good representation of this culinary book.
I agree that the book is full of beautifully photographed and mouth-watering delights and include detailed recipes to exotic looking meals.
My perception from a raw foodist point of view is that whist these raw food recipes require no cooking, please expect a lot of preparation time, particularly days in advance. Many dishes require a dehydrator, which apart from being an expensive piece of equipment, does require dehydrating for 6-12 hours.
There are also uses of heated foods (such as maple syrup) but the authors suggest strict raw foodists to try other ingredients. I also have a concern with the use of a lot of salt (the authors say they love the coarse nature of it in their recipes) and nut butters, which both ultimately are not a good thing to have in large proportions, whether it be via cooked or raw means. There is also mention of a lot of specific types of vegetables and greens, which is not easy to get a hold of by the general public.
The book is certainly written by talented artists of food, but from my point of view, a lot of the recipes (but not all)are beyond the typical householder.
If you are wanting to spend some creative time in the kitchen, finding exotic ingredients, then this exploration will lead you into culinary passion. But if you're looking for raw food dishes to whip up after work, you will have limited choices. I hope this gives the book a more rounded overview for those intending to purchase.
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Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.
The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."
In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
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