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Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine Hardcover – June 30, 2009


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Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine + Raw Food/Real World: 100 Recipes to Get the Glow + Everyday Raw Express: Recipes in 30 Minutes or Less
Price for all three: $66.00

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Product Details

  • Hardcover: 384 pages
  • Publisher: William Morrow Cookbooks (June 30, 2009)
  • Language: English
  • ISBN-10: 0061458473
  • ISBN-13: 978-0061458477
  • Product Dimensions: 9.1 x 7.8 x 1.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #226,633 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This follow-up to Raw Food/Real World offers 100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Melngailis is a partner and executive chef. The restaurant is swanky and the book is irreverent (there's even a photo of the author smoking)—it's hardly a paean to an obsessively ascetic raw lifestyle. But the recipes are legit: at once sophisticated and rigorously raw, they range from quick and easy milks, juices and items from Pure Food and Wine's family meal (that's the staff meal, in non–restaurant speak) to intriguing dishes off the restaurant menu. Baby fennel and truffle-cream tarts; beet ravioli with pine nuts and goat cheese; pumpkin gnocchi with walnut cream sauce, spiced pumpkin seeds and crispy sage; and vanilla panna cotta with tarragon-peach sauce all have gourmet appeal well beyond those already committed to the raw food movement. And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible and usable for a wider audience than might typically go for a raw foods cookbook—if cookbook is even the right term for a volume of vegan recipes in which nothing is heated over 118 degrees Fahrenheit. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Praise for New York City’s Premier Raw Restaurant, Pure Food and Wine“Whether you’re into raw food or not, Sarma’s restaurant is really great, and her One Lucky Duck Juice and Takeaway around the corner is my afternoon go-to spot when I’m in NYC. I always feel at home there!” (Owen Wilson)

“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” (Gisele Bündchen)

“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” (Forbes)

“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” (Publishers Weekly)

More About the Author

Sarma Melngailis is the co-founder of Pure Food and Wine restaurant in New York City (purefoodandwine.com), and the Founder and CEO of One Lucky Duck Holdings, LLC (oneluckyduck.com). She is the co-author of Raw Food/Real World (July 2005) and author of Living Raw Food (June 2009).

Born and raised outside Boston, Sarma is the daughter of a professional chef and a physicist. She attended University of Pennsylvania where she earned a B.S. in Economics from the Wharton School as well as a B.A. from the College of Arts and Sciences (1994). In 1994, Sarma moved to New York City to pursue a career in finance. Until 1996 she worked at Bear, Stearns Inc. where she focused on mergers and acquisitions. She then moved to Bain Capital Inc. in Boston evaluating businesses for private equity investment. Missing New York City, she returned there in 1998 and joined a high-yield investment fund at CIBC. It was back in New York that Sarma then decided to follow a new direction and pursue her passion for food. Sarma enrolled in and graduated from the French Culinary Institute (1999). She then worked on restaurant and cookbook projects prior to 2003 when she discovered raw and vegan foods.

Sarma (and a collaborator)opened Pure Food and Wine in New York City in 2004 and in 2005 she founded and launched the online store oneluckyduck.com. One Lucky Duck is a brand of packaged raw/vegan snacks made at Pure Food and Wine. The website also carries skin care, apparel, books, household and pet products. Oneluckyduck.com is also home to her widely read and entertaining blog, as well as other information and resources about raw, vegan, and organic living.

Customer Reviews

In all, would recommend adding this book to your raw food book collection.
FrenchKitchen
I loved Sarma's first book so much that it was the only raw food book I used on a regular basis.
Megan E. Hartley
I have really enjoyed using this book and look forward to preparing more of the recipes!
Dawn A. Gregory

Most Helpful Customer Reviews

314 of 325 people found the following review helpful By Evelyn A. Getchell TOP 500 REVIEWERVINE VOICE on September 12, 2009
Format: Hardcover Verified Purchase
I purchased this raw food recipe book based on the glowing reviews here. I had to return it. That's not to say that this beautiful book, authored by an equally beautiful and accomplished chef, is not a fine book. It is. It is just not for me. Why and why the 3 stars only? Here are my reasons:

First of all, although the recipes look amazing ~ creative, delicious, original ~ they are more for entertaining and entertaining 6 to 8, not at all practical for me, a single raw vegan who even if I did more entertaining or could convince my non-vegetarian family to try raw food, would only need servings of 4 or less. The large amount of ingredients, many exotic or not so easy to come by, was daunting to me. I already spend a fortune on my regular organic and raw foods. I just can't imagine keeping my fridge and pantry stocked with a lot of the required items for these recipes.

Secondly, and maybe the most annoying to me, is the extraordinary amount of photos of Selma, her staff, the restaurant, their store products. This really drives me nuts with so many of the popular raw food books out there now! And in this one there's even a picture of a restaurant staff person smoking a cigarette! That floored me! How inappropriate is that? Or is the message that smoking will give you "the glow" too?

Lastly, even though while I perused I did glean some helpful and interesting tidbits here and there, I thought much too much space was wasted on Selma's "philosophy" or on the most basic info about raw foods and its preparation. If one is advanced enough in raw food prep to prepare recipes at the level of this book, is it really necessary to dedicate so much space to such very basics?
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43 of 45 people found the following review helpful By Megan E. Hartley on July 17, 2009
Format: Hardcover
I loved Sarma's first book so much that it was the only raw food book I used on a regular basis. I was really looking forward to her new book because I knew it would be equally amazing. However, I did not expect to be blown away by it because Raw Food/Real World had raised my expectations so high. I was wrong! This book is even better than the first for a few reasons. The main reason is because it is organized differently. Instead of the traditional juices and shakes/appetizers/salads/main dishes/desserts system of organization, Sarma takes it a step further by separating the dishes that are quicker to prepare and require less equipment from the ones that require a lot more planning, preparation, and equipment that is not standard in everyone's kitchen. This makes food planning way simpler and less overwhelming, especially for someone who is newer to the raw food diet like myself. Also, like the first book, you get a photograph of every recipe instead of just a few of them like the other traditional cookbooks. There are also plenty of short articles about health, so you are not just getting more recipes. You are getting educated as well. As a smoothie/juice lover and a dessert junkie, this book along with her first has made me so much healthier. I could never give up desserts, and now I don't have to. If I want to eat half a chocolate cake in one sitting (as I have been known to do) I can do it and not worry about gaining ten pounds and clogging my arteries. I would suggest this book to anyone who would like to be even just a little bit healthier. Not just someone who is strictly a raw foodist.
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24 of 25 people found the following review helpful By wholefoodgirl on July 27, 2010
Format: Hardcover Verified Purchase
This is the first time I have ever taken the time to write a review, but felt driven by some of the unfortunate negative responses of this remarkable book above. I also understand that everyone has their own opinions and that is great - so here is mine and if this has resonated with some of you reading this then this was not time wasted.

I am so glad that I ordered this wonderful book and have been able to put it to great use with making delicious raw food for myself and my family. As a new mum and relatively new to raw foods; but have been vegan for some time, I feel blessed that I stumbled upon this book after searching and researching online.

I chose this particular book after learning about Sarma's successful Raw food restaurant "Pure Food and Wine" in NYC and I wanted to be able to re-create some of the dishes served in her restaurant half a world away! In my opinion, any person who has had a long standing exclusively raw food restaurant in a big city with all of the critics and the like and be able to not only survive but do exceptionally well is someone who just might know what they are talking about. Moreover, it occurred to me that if you can keep it going and have people pay for your meals and keep coming back then you are doing something right - the dishes must be 'amazing' and I am writing here to tell you that they are. What really struck me about the book is Sarma's heartfelt pouring of herself into these pages. Some of you may prefer to think of Raw Foodists as a 'group' of people, who look at non-raw people as not being fully evolved.
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