This delightful book contains more than one hundred recipies of raw foods that can be prepared by slicing, dehydrating and juicing or cooked at low temperatures. Compiled by Roxanne Klein, a proponent of the health benefits of raw food, and restaurateur and writer Charlie Trotter, it opens up a new world of culinary delight in which the food retains all of its nutritional value. Intense heat destroys beneficial enzymes and that is why raw is better. The authors explain the beauty and the health benefits of fruits and vegetables whilst providing delicious recipes like for example Polenta with Wild Mushroom Ragout and Peppercorn Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar. In their engaging writing style, Klein and Trotter take a fresh look at the benefits and the tasty variety that are possible in a raw food diet, although some of their ingredients might not be easy to find for the average person. Tim Turner's beautiful full colour photographs illustrate the text. This book ought to be on every vegan and vegetarian's shelf.
Raw is worth a serious look. It's not easy and it will require you to tilt your brain a bit. The good news is that the recipes are well-written and referenced, detailed and tested. If you do the work, the results are beautiful and delicious. For some it's simply about health, for others it's about a quantum shift in thinking. For most, this will be another culinary adventure
The recipes are somewhat complex to execute but the results are worth it. One gets a very good insight into basic raw food preparation. This book will last a lifetime whereas many of the current raw-cookbooks should be taken of the market altogether because they are made by amateurs who do not possess the basic skills to teach other people how to prepare good food.
I bought this book in italian for my mother, a great cook, to help her build up a sophisticated menu to impress her friends, and ultimately introduce them to the best raw food cuisine can offer.
The recipes are amazing, and so are the pictures. It is worth the price, as the authors are expert chefs, and run their own raw restaurant in US. If you are a Londoner, and familiar with Saf restaurant, you get the picture.
I wouldn't recommend it to beginners of the raw food world, as the recipes are often elaborated (a bit like french cuisine), many of the dishes need preparation one day in advance. However, if you are up for a challenge, like my mother, go for it! It would make a great gift for raw foodists.
This book is a bible for everyone who takes healthy eating and lifestyle seriously. It introduces recipes that don't need cooking/baking. This is a completely new aspect of eating to keep your body and mind healthy. If you read the introduction you will get the core idea. The foods introduced in the book are very high standard you could easily open a restaurant with this!