The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods * Includes More Than 400 Recipes from the World's Top Raw Food Chefs [Hardcover]

Julie Rodwell (Editor), Victoria Boutenko (Contributor), Juliano Brotman (Contributor), Nomi Shannon (Contributor), Mary Rydman (Contributor)

Book Description

Publication Date: August 5, 2008

This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine.

Whether you are curious about adding raw foods to your diet, or have been eating raw for years, The Complete Book of Raw Food, Second Edition contains over 400 mouth-watering-recipes produced by more than 50 of the world’s top raw food chefs, and is your essential resource on choosing ingredients, eating right and creating delicious dishes to satisfy any palate.

From soups and salads to main dishes and desserts, The Complete Book of Raw Food, Second Edition is the largest published collection of raw food recipes. This new edition features more than 50 new recipes from up-and-coming chefs. Among these inspired raw dishes are unexpected delights such as Lasagna, Easy Pad Thai, Zucchini Bread, and Granola--all delicious--all made with live ingredients.

The Complete Book of Raw Food, Second Edition also includes advice on choosing ingredients, resources to buy the tools you need to create raw dishes, and a comprehensive Raw Food Glossary. The second edition is expanded to include prep times for all recipes an all-new color insert, and contains updated information on kitchen equipment, techniques, and raw food festivals.

The Complete Book of Raw Food, Second Edition includes a detailed preparation for all categories of dishes including Salad Dressings, Entrees, and Delicious Desserts. Here are just a few examples of the delicious recipes available in The Complete Book of Raw Food, Second Edition:

■ Spinach Pesto

■ Raw Ravioli

■ Walnut Stuffed Peppers

■ Tomato Wild Rice Soup

■ Chocolate Smoothie

■ Watermelon Mountains

Whether you're a raw food devotee, a seasoned vegetarian, or just want to prepare delicious, healthy recipes in your own home, The Complete Book of Raw Food, Second Edition is a kitchen essential.

Editorial Reviews

Review

"This book is a fantastic resource for both the novice and the experienced 'un-cook' and raw foodist."
-Nika Boyce, Raw + Simple (www.rawsimple.com)


"A well-designed, good-looking and very informative guide to eating a raw food diet. Easily digestible and highly recommended!"
-GreenMuze.com

About the Author

Including over 400 Recipes from the World's Top Raw Food Chefs Including:
Victoria Boutenko, Juliano, Karen Knowler, Viktoras Kulvinskas, Elaina Love, Elysa Markowitz, Rhio, Rita Romano, Nomi Shannon, Shazzie, Cherie Soria, and David Wolfe

Julie Rodwell (Editor):
Julie Rodwell is a writer, editor and raw food devotee. She lives in Olympia, Washington.

Product Details

• Hardcover: 496 pages
• Publisher: Hatherleigh Press; 2 Rev Exp edition (August 5, 2008)
• Language: English
• ISBN-10: 157826278X
• ISBN-13: 978-1578262786
• Product Dimensions: 7.6 x 1.6 x 9.3 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 4.1 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #694,424 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

29 of 30 people found the following review helpful:

5.0 out of 5 stars Raw food made easy, September 3, 2008

By 

GypsyDoll (Brooklyn, NY) - See all my reviews

This review is from: The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods * Includes More Than 400 Recipes from the World's Top Raw Food Chefs (Hardcover)

I just received my copy of The Complete Book of Raw Food and I love it already! I am new to the raw food movement but very interested in it. I looked around for a book that would be informative but too intimidating and this one definitely caught my eye! In the beginning there are explanations on different preparation methods and things you should know about being raw vegan if you so choose it. Very, very informative and not coming from a judgmental place, if that makes sense. The recipes have varying skill levels which is great for a beginner like me! Overall, I have a feeling this book will get a lot of use in my kitchen!

38 of 41 people found the following review helpful:

1.0 out of 5 stars Great Book, Bad Second Edition, June 12, 2009

By 

Dottie Parker (Columbus, Oh USA) - See all my reviews

This review is from: The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods * Includes More Than 400 Recipes from the World's Top Raw Food Chefs (Hardcover)

I recently purchased the new second edition after repeatedly checking out the first edition from the library. I'm extremely disappointed because the index is inaccurate with such mistakes as: "Portobello Mushroom-Marinated and Stuffed" is listed as located on page 113, but soups are on that page. Cheeses are listed as starting on page 187, but crackers are on that page. And I never found the recipe for "Parmesan Cheese". To make matters worse, after only looking through the book 3 or 4 times, the binding is coming apart. They have used recycled materials which is great, but it is of low quality. I paid for a book that I can't make full use of. I E-mailed the company about it, but have not received a response. I think they should replace their flawed product to customers who request it. I do not recommend purchasing this second edition.

10 of 10 people found the following review helpful:

4.0 out of 5 stars Good Book, Easy Read, November 27, 2008

By 

Tammy (CA USA) - See all my reviews

This review is from: The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods * Includes More Than 400 Recipes from the World's Top Raw Food Chefs (Hardcover)

This was the second book I purchased to provide an introduction to raw food preparation. I like the book because it was easy and quick to read. No only that, it provided good basic explanations about what tools and equipment are used in raw food prepartion and how to use them. Offerred tips too. Has a lot of recipes which are not overly involved. I am glad I bought the book and will keep it as a good referance.