Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods
by Lori Baird and Julie Rodwell
Including all-new recipes from some of the world's leading raw food chefs, the bible for aficionados of this healthy gourmet style is now more accessible than ever.
Once thought to be a somewhat dull collection of salads and sprouts, raw food has become the hottest new trend in the food world. It's been featured in stories in the New York Times, The New York Post, and Vegetarian Times. And whether you're a raw food devotee, a curious vegetarian, or just an adventurous chef, The Complete Book of Raw Food is the essential handbook for raw food preparation and dining pleasure.
In addition to its more than 350 nutritious and healthy recipes—from Walnut Burgers to Thai Coconut Curry Soup to Raw Apple Pie—The Complete Book of Raw Food includes step-by-step instructions on how to set up the raw pantry, easy-to-follow techniques for handling and preserving raw food through sprouting and dehydrating, and expert advice on how to choose ingredients and equipment.
These simple, delicious, and healthful recipes are perfect for anyone who wants to eat better and fresher. The first essential how-to guide to raw food preparation, The Complete Book of Raw Food belongs in every kitchen. 40 photos.
What makes this book truly different from most of the other raw recipe books out there is that this one was written to appeal to raw foodists, vegetarians, and cooked omnivores alike! Beyond the 2-page "Why Raw?" introduction, there's no overt promotion of the lifestyle. The book aims to reach everyone and encourage them all to eat more healthful raw foods by providing a huge selection of mouthwatering recipes. "Do you have to be a vegan to eat raw food? Of course not! Many people who consider themselves 'raw fooders' eat a diet comprised of 50 to 100 percent raw food. [This book] is for anyone who wants to eat more fruits and vegetables and prepare them in exciting new ways."
Melanie Wilson (amazon.com)