- Paperback: 304 pages
- Publisher: Regan Books (15 July 2012)
- Language English
- ISBN-10: 0060988630
- ISBN-13: 978-0060988630
- Average Customer Review: 3.7 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 5,554,756 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
"Gourmet raw cuisine"--if that sounds like an oxymoron, you'll be amazed by the creativity of the recipes in this book. Every food is "live" (uncooked) in these vegetarian recipes from Juliano, the raw food guru of Los Angeles. Juliano believes that fruits, vegetables, nuts, grains, beans and seeds in their rawest and purest form are the most nourishing foods. If your imagination stops at alfalfa sprouts and grated carrots, hold onto your cutting board. Juliano's recipes include Butternut Squash Soup, New Moon Fruit Stew, Thai Green Papaya Salad, Living Buckwheat Pizza Crust, Mango Essene Bread, Mock Salmon Sushi, Raw Spring Rolls, seven varieties of burritos, nine varieties of pizza and nine unusual smoothies. Desserts? Try EZ Pudding (made with maple syrup, avocados and carob powder) or Cashew Gelato (cashew butter, maple syrup and almonds, served frozen). There are also condiments, dressings and sauces, and plenty of information about preparing raw foods, including how to soak and sprout beans, grains, seeds and nuts.
It may seem like cheating, but a food dehydrator is permitted to "bake" pizza, cookies and breads. It blows hot air, but never heats foods hotter than 120 degrees F, which, claims Juliano, "allows all the delicate nutrients that are usually burned out of cooked foods to remain intact." Raw is filled with gorgeous colour photos of the foods in all their vibrant colours and a number of photos of the vibrant Juliano (not in the raw). "Before you know it," says Juliano, "you'll be Raw and loving it." --Joan Price, Amazon.com --This text refers to the Hardcover edition.
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
Format:Hardcover
First of all, this is a good book with plenty of great recipes and inspirations etc etc etc. However, I find Juliano's technique is best suited to someone who owns a restaurant or at least has nothing else to do all day except prepare food. For someone like me with a full time job, a wife and a child the recipes are completely impractical since a lot of the recipes need to be dehydrated for up to 13 hours and most of them refer to other recipes in the book. You think you're going to spend half an hour making something only to find that the recipe requires a condiment detailed on another page that takes half a day to make.
For example, I decided to make the raw carrot cake. It said "this is the tastiest *20 minute* carrot cake you'll ever blah blah blah...". The first line of the recipe says "Soak the dates for 2 hours". The making of the carrot cake may take 20 minutes but the preparation of the ingredients could take up the best part of your evening.
I use it as a source of inspiration rather than a recipe book simply because I don't have a dehydrator and if I did I certainly wouldn't use it for the huge lengths of time that Juliano recommends - life's just too darned short. He owns a restaurant so his job involves making food all day long and he is required to have the well-stocked kitchen that he describes but unfortunately I don't. In short, it's a hugely impractical but wonderfully inspiring book that I can recommend if you can spare the money.
Also he uses way too much salt. But that's just my opinion.
For example, I decided to make the raw carrot cake. It said "this is the tastiest *20 minute* carrot cake you'll ever blah blah blah...". The first line of the recipe says "Soak the dates for 2 hours". The making of the carrot cake may take 20 minutes but the preparation of the ingredients could take up the best part of your evening.
I use it as a source of inspiration rather than a recipe book simply because I don't have a dehydrator and if I did I certainly wouldn't use it for the huge lengths of time that Juliano recommends - life's just too darned short. He owns a restaurant so his job involves making food all day long and he is required to have the well-stocked kitchen that he describes but unfortunately I don't. In short, it's a hugely impractical but wonderfully inspiring book that I can recommend if you can spare the money.
Also he uses way too much salt. But that's just my opinion.
57 of 59 people found the following review helpful
Format:Hardcover
This truly is the most beautiful "cookbook" I have ever come across. I am new to raw foods and I especially liked Juliano's gentle approach. He seems to have such a love for preparing food that his excitment rubs off on the reader. The recipes are easy to follow and easy to adapt, if need be. The book is loaded with information and hints on everything from stocking the kitchen to how to sprout beans. In the week that I have had the book, I have already prepared several recipes and tonight got up the courage to prepare his "Pasta Marinara" with the most amazing sauce! I only needed a knife, a vegetable peeler, and a blender to prepare this gourmet meal. Quite a treat for a busy stay-home mother of toddler twins! I highly recommend this book to anyone who loves to enjoy truly good food.
34 of 35 people found the following review helpful
Format:Hardcover
I love this food and the recipes are great but beware that this type of cuisine requires a lot of expensive equipment purchases, such as a juicer and dehydrator. Also, some of the dishes have over a dozen "ingredients", many of which, are full-page recipes themselves. I have more than once found myself lost in the complications especially when there are 7 or more "recipes" for one dish -- and I am an advanced cook with chef training.
Another thing to be aware of is the time and planning. You can't just say "hmmm I would really like falafel burritos today" totally out of the blue, and then make it. The prep time for sprouting and soaking starts 3 or 4 days ahead of time. But this is really a critique of the cuisine and not of the book itself.
One more caveat is that you may have trouble finding some of the ingredients, especially if you don't live near a city that supports many varieties of ethnic groceries. I have been completely unable to find kaffir lime leaves, black cumin or sun dried lime and have had to order these online.
If you are a raw-foody convert and willing to spend the time, money and planning involved in this "lifestyle". I say lifestyle because that is what this food discipline requires. If that is the case, you will enjoy countless hours of bliss preparing and enjoying these wonderful recipes.
If you are new to the kitchen, I would recommend some food preparation training before attempting it, especially before making the investment in the books and equipment.
Another thing to be aware of is the time and planning. You can't just say "hmmm I would really like falafel burritos today" totally out of the blue, and then make it. The prep time for sprouting and soaking starts 3 or 4 days ahead of time. But this is really a critique of the cuisine and not of the book itself.
One more caveat is that you may have trouble finding some of the ingredients, especially if you don't live near a city that supports many varieties of ethnic groceries. I have been completely unable to find kaffir lime leaves, black cumin or sun dried lime and have had to order these online.
If you are a raw-foody convert and willing to spend the time, money and planning involved in this "lifestyle". I say lifestyle because that is what this food discipline requires. If that is the case, you will enjoy countless hours of bliss preparing and enjoying these wonderful recipes.
If you are new to the kitchen, I would recommend some food preparation training before attempting it, especially before making the investment in the books and equipment.
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Most Recent Customer Reviews
Far Too Complicated for A New Vegan/Raw
The book is presented in a lovely way and the pictures are fantastic. The only problem with this book is that it is far too complicated for someone new to being raw. Read more
Published 12 months ago by Gina
Absurd
This is a book which puts you off before you start. Sun Stew: 26 ingredients, 2 of which refer you to other recipes, each of which then refers you to another page. Read more
Published 13 months ago by MH
not for beginners!
Raw: The Uncook Book
As a raw food beginner I found this a bit too difficult, and was put off by hydrators and long prep times. Read more
As a raw food beginner I found this a bit too difficult, and was put off by hydrators and long prep times. Read more
Published on 29 July 2009 by SusieH
Inspirational
This beautiful book may not be geared toward 'raw novices' like myself, but I encourage anyone who is even playing with the idea of going raw to buy it. Read more
Published on 21 Jun 2007 by eternal student
Have you got all day?
I bought this book on recommendation from the Amazon readers but found that the recipes took huge amounts of time to prepare and often needed a stack of ingredients you can't buy... Read more
Published on 11 April 2006 by FireUnderIce
The best food you'll eat.
Having gone on a 7 day detox fast with two colemas a day in Thailand, followed by a week of raw food from a world renowned vegetarian restaurant, I was happy to find this book... Read more
Published on 3 May 2004 by "camdentom"
The Best Raw Recipe Book Ever!!
For a 100% raw-food eater such as myself, this book is a gourmet godsend. It's also a great introduction to raw/living foods for people who want to be able to eat healthy but... Read more
Published on 21 May 1999
I love the restaurant and so couln't resist the book...
I practically never cook but I will 'uncook' quite a lot now that I have RAW. I visit San Francisco every 3.7 months and eat raw at Juliano's restaurant every chance I get. Read more
Published on 29 April 1999
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