Wild Wines: Creating Organic Wines from Nature's Garden Review

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(More customer reviews)This is a lovely book, written with enthusiasm and nicely presented. Sometimes it's almost inspiring.
I'm a home winemaker and bought it for the weird and wonderful recipes, though for inspiration rather than to follow literally. The reason is that her methods are unconventional to the point of endangering the wine. I add few of the commercial wine additives she lists, but one is wildly useful and important - sulfites. They've been used for hundreds of years for good reason - to suppress growth of unwanted yeasts, molds and bacteria both in the initial must and in the bottle. Beginners might play it safe, and find out how to use them properly from another source.
One other comment about organic/wild writing of this sort. Caution towards man-made chemicals is sensible, but authors often don't appreciate or stress (if they understand) that man-made chemicals are often pure and controlled versions of naturally occurring substances. Citric acid is citric acid whether it comes from a lemon or a winemaking supply store.
And likewise, some additives may not have had their health risks fully characterized, but the same applies to 'wild' plants. The health risks of making and drinking any of these wines are likely negligible, but I'd be staggered if they were less than drinking store-bought wine.

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Every year, more people learn to appreciate wine as part of their dining experience. Certainly, a store-bought wine made from cultivated grapes can be delicious. But did you know that wonderful wines can also be made from a wide variety of fruits, flowers, leaves, and even roots? Better yet, you can prepare these unique beverages yourself in your own home using Nature's bounty. The result will be a pure, distinctive wild wine!
Wild Wines begins by examining the differences between commercial wines, organic wines, and wild wines. Every aspect of winemaking is then explained in detail, from the use of ingredients and equipment to the brewing process. This is followed by over seventy-five wild wine recipes that use fruits, flowers, roots, or leaves. Included are handy charts that guide you in collecting the best ingredients for your homemade brews. Here is all the information you need to revel in one of life's pure pleasures.

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Raw Food for Real People: Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics Review

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This is a great book for not only those new to the raw diet, but for seasoned raw fooders like myself. I am the author of my own raw food book and have seen everything out there. This is a keeper. What makes it special is that it is written by the owner of a raw food restaurant chain, New Leaf. Though I have not been to the restaurant I have sampled many of their goodies that are sold at Whole Foods in the refrigerated gourmet raw foods section. Now I am finally in possession of some of these restaurant quality recipes, such as the falafels, carrot cake with orange icing, Leaf Organics house dressing, wraps, etc.
The book is so much more than a recipe book. It includes a great deal of information such as why organic is important (the author thinks it is more so than even raw; I disagree), the author's story, why raw is better than cooked, how to transition to raw, dealing with food addictions, setting up a raw food kitchen, the benefits of probiotics, and more. Some segments are written by other authors. There is even a handy sprouting guide (an entire chapter which includes a chart) and a chapter on kids eating raw. Rod's writing style includes humor and wit to prove his points: "If you can cut an apple in half, you are a raw-food chef....(To keep it simple and natural)"Avoid adding too many cups of ego to your recipes."
The recipe chapters include dehydrated goodies (crackers, croquettes, pizza, bread), breakfast (smoothies, porridges, granola), appetizers, salad meals (includes dressings and wraps), soups, entrees, and desserts. Some of the recipes I am chomping at the bit to try include the "love loaf" for a Thanksgiving feast, the" Middle Eastern lentil soup", veggie sun burger croquettes, and the "groovy granola."
I appreciate that there are quite a few international raw dishes. When people go raw, they often miss their ethnic dining: Mexican, Indian, Chinese food, etc. But among these recipes you will find Spanish gazpacho; Middle Eastern soup, wraps, falafels & hummus; Mexican corn chowder; Mediterranean burgers; Sicilian Savory Snaps; several variations of raw pizza; pad thai, and more. The author talks about how he traveled a lot before opening the restaurant, and it shows in his cuisine!
So whether you just want a raw version of good ol' American "fish" sticks or apple pie, or you crave raw international fare, either way, this is something you will be glad to have on your shelf!


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Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn't hard — in fact, it's fun, easy, and more delicious than you've ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best — and utterly delectable — way to go green and get healthy is to eat fresh food in its natural state.Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.

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