Raw: [A Cookbook]

Raw food diet has saved my life. For those of us who really must "stay raw" in order to have happy and healthy bodies "or else," a book like this is a great inspiration. No, I can't find a lot of the ingredients. I never even *heard* of white or red baby carrots before, or yuzu citron juice, or white truffle oil, dragon chile, tamarind juice, and many other ingredients. If I did know what they were or knew where to find them, chances are I could not afford them. But that's okay. This book expands my horizons. I can try to understand the visual and flavors of such ingredients, and if I can't get the actual ingredients, I can substitute with something else. That's one of the great things about raw food preparation -- substitutions are pretty easy and fun to do!I had to learn how not to take a raw food gourmet book "too seriously" when I first got Juliano's wonderful "Raw: The Uncookbook." One recipe might list 30 ingredients, five of which were too expensive and more that I could not find at all -- but then learned, with inspiration from other "raw foodies," that such recipes can be used as "raw inspiration." By following the basic concepts of a gourmet raw recipe, I can substitute and alter to fit my own tastes and pocketbook and come up with some "way cool" gourmet treats! My main problem is that sometimes they come out so super good that I want to fix them again -- but didn't write down what I did, haha!For those who enjoy the creative art of raw food cuisine, this book has many wonderful ideas in flavors, textures, colors and more.I really appreciated Roxanne's introduction too. It's great.This is one of the raw recipe books that proves you *don't* have to be a puritan or a monk to enjoy raw food cuisine. And I know from experience that you don't have to eat only raw foods to appreciate these recipes too.I call this my "hoity toity" raw recipe book. It's big, beautiful heavy and replete with lots of hoity toity gourmand photographs. I don't know how many recipes I will ever actually make out of this book, but I consider it a work of art and know I will always enjoy thumbing through it for raw food preparation inspiration at the very least. Oh, and it's so beautiful and big and it would make a great coffee table book too. That's where I'm keeping mine.I hope that this book will also inspire more and more professional chefs to offer delights like these on their menus!(P.S. I had serious health problems and 75 lbs. more excess weight before switching to raw diet. Raw rocks!)

I bought this book when it was first released. I was also lucky to try Roxanne's restaurant in Larkspur couple of times. The recipes are absolutely wonderful and most of them are easy to prepare. The key of course is to get the freshest produce. Since it is raw food the ingredients have to be fresh so don't try to make tomato soup in the middle of winter. It just won't taste good at all.During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.A word about the equipment:I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.Any food enthusiast would love to have this book and play with the recipes.

I ate at Roxanne's when I lived in the SF Bay Area FOUR times...OMG it was like being in heaven. I bought the book from Roxanne, had her sign it and when I moved to the Central Valley here in Fresno, CA. I had lent the book to a guy who never returned it, but its on Amazon.com and I recommend everyone get it if you know what's good for you. I had loved Roxanne's so much that I laminated the reviews from the SF Chronicle, The Examiner, San Mateo Times and New Yorker etc. Too bad Roxanne, you closed...where are you now...come out of hiding and do another great restaurant...I just re-read your review from the San Mateo County Times where it said you were Roxanne Sohns, daughter of Central Valley Schoolteachers. Where they from Fresno, Clovis, Visalia, Sanger, Kingsburg...where...and to just think Roxanne is originally from the Central ValleyWow.

This book has many great recipes varying from different cultures and some fusion, does tell a little on what raw is and how our foods are living also. The recipe are easily compared to actually recipe that may require cooking, but taste just more amazing because you know you haven't loss any nutrients. The book does go into detail of everything and each ingredient and how it used and what the flavor notes it give. There is also instructional cooking on how to make your own raw almond milk. Raw cooking is a process so don't expect quick result. Healthy foods and change take time.

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!

Great looking book with some amazing photos. Good as a coffee table book.

Realy good, the book was in great condition! Thanks.

Reliable seller !Book price is exceptional!The book is very good!Exceptional seller !I recommend this seller to anyone who wants to do good business!

とにかく写真が美しい。ビジュアル的にも十分満足できる本です。日本の料理書は、こうはいかないかな。ﾚｼﾋﾟはもちろん英語ですが、難解なものはありません。料理の盛り付けにも、参考になるものばかり。ちょっとお高いかな、と思いましたが後悔していません。