Dining In The Raw (Paperback)

by Rita Romano (Author)
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Editorial Reviews

Review
"I recognize food genius when I see it. You'll love Rita's recipes."

Product Description
Celebrating the health benefits of raw foods, a noted chef and nutrition expert combines macrobiotic, vegan, allergy-free, and raw-food dietary programs in a guide that explains how raw foods can help control overeating, normalize weight, retard aging, and promote healing. Reprint."

Product Details

• Paperback: 222 pages
• Publisher: Kensington (July 1, 1997)
• Language: English
• ISBN-10: 1575661926
• ISBN-13: 978-1575661926
• Product Dimensions: 10.8 x 8.5 x 0.7 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #497,580 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

42 of 43 people found the following review helpful:

5.0 out of 5 stars Theres not a wasted page in the book  an excellent job., July 31, 1999

By A Customer

Rita Romano talks intelligently and to the point on how to eat healthy. For a reader that doesn't know the first thing about eating raw foods, how to start, what's good for them and what's bad, this book is exceptional. It is well laid out and is chock full of information. My profuse thanks to Rita - I had always wished, reading book after book, that someone would write a no-nonsense practical book that explained things start to finish in an informative and easy-to-understand manner. "Dining in the Raw" does. There really is not a wasted page in the book - anyone buying this book gets their money's worth.

23 of 23 people found the following review helpful:

5.0 out of 5 stars Excellent cookbook, not 100% raw recipes but a great start!, June 13, 2003

By	Melanie Wilson "vegetarianbabydotcom" (USA) - See all my reviews (REAL NAME)

Despite the title, this isn't a one hundred percent raw cookbook. As the subtitle announces, it's actually includes recipes for "groundbreaking natural cuisine that combines the techniques of macrobiotic, vegan, allergy-free, and raw food disciplines."

That said, it's one heck of a cook (and uncook-) book! If you are not completely convinced that you want to go raw, or you wish to make the transition gradually, this book offers a combination of terrific recipes for both uncooked salads, soups, and sauces, as well as cooked grains, soy products, and desserts.

The author includes information on digestion, nutrients, and food combining. The glossary in the back will help you identify some of the more unusual ingredients, though if you are an accomplished vegan cook, you are probably familiar with most of them. There is also a section on germination so that you can start sprouting.

This book appeals to me as a someone who is leaning toward raw foods but is not yet ready to go all the way. It's for you if you want to include more raw meals in your diet, and I promise you will love the recipes! They are some of the most unique and delicious I've tried.

43 of 48 people found the following review helpful:

2.0 out of 5 stars Half the book deals with cooking instead of raw food., May 23, 2000

By A Customer

Although the cover is filled with photos of raw fruits and vegetables, and the title is "Dining in the RAW" with the word "RAW" capitalized, the book is not a compendium of exclusively raw food recipes. Nearly half the book describes cooked foods. For those who have adopted a raw diet, half this book is irrelevant.