Customer Reviews

Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine

5 star:		(28)
4 star:		(2)
3 star:		(3)
2 star:		(0)
1 star:		(2)

 

 

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? I'm not saying that this sort of infomation is not helpful or useful but it just seems to me that it is as superfluous as all the photos of Selma and crew. I would rather have more photos of the food, which by the way are wonderful.

Yes, the food photograghy is gorgeous and the book itself is beautiful, quality publishing. For those of you who really love this book, please don't get upset with my review. I acknowledge all your reasons for loving it. I just think maybe others like me will appreciate my counterpoint.

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.

While this book is sort of a Sarma fashion portfolio, the food is amazing. I got my copy last week and made several recipes, all of which are very, very good. FYI this is a more "gourmet" book for those that like to be creative in the kitchen, but if you've got a love of food and want to eat the freshest way possible, this book is for you.

And the cocktail section is to die for. *hiccup*

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. I really liked the fact that Sarma embraces all people - the meat eaters, the non-vegans, the non-raw foodists and the smokers (I have never smoked and cannot stand it, but they are people too who just might be looking for a better way to heal their insides, or for a different meal and that's OKAY). In any case, this is for people from ALL walks of life - it does not isolate raw foods and foodists as being the holy grail, rather this book seeks to find common ground for everyone, from all walks of life wanting to live a healthier, more vibrant and full life.

Whether you want to be 100% raw, or 20% raw, the point is living at your optimum level and Sarma meets you where you are. It's not an all or nothing approach and I absolutely love this - it shouldn't have to be, unless that is what you feel is right for YOU. I love the fact that this book doesn't come across as an 'I am the hard-core raw teacher and you are the reader. Instead, it has an all inclusive approach that accepts people are not perfect and that everyone eats raw in the quantities that feel right for them. What is most important is that people try it because once they eat raw they will want more! Yes, some of the portion sizes are for 6-8 people. The plus side is that you can have left overs in your fridge, which is so nice when you don't feel like making anything. I think we are all bright enough to do the math to reduce amounts if need be too?? It would be nice to have four servings, but Sarma owns a restaurant that feeds many people and I would prefer to get her recipes than someone who has not tried and tested things properly with servings for four. In the book there is SO much information on all things raw. Yes, there are pictures of Sarma, her staff and her restaurant, but there are also wonderful descriptions of ingredients, her personal journal entries and superfood benefits. The book is literally bursting with fantastic stuff for people who are transitioning into raw foods, just want to dabble, or for those who are 100%. Everyone can get something out of this book if you do not have an "us" and "them" attitude. This is a very realistic book and Sarma has obviously considered everyone when she wrote it.

I hope that this review has helped someone. This is just my opinion - a 35 year old Aussie mum who wants the best for my new family. I have nothing to do with Sarma, or her operation - I am simply writing from my heart to anyone who is thinking about buying this book. Sarma, if you ever read my review thank you for inspiring me with this book. Making food and watching people enjoying it is also my hobby and passion. The look of amazement on people's faces when they discover it is all raw is addictive!

This book is a true gem! Sarma has written a real book for real people and I am a fan. Thank you for reading my review and I wish you an abundance of health and happiness on your journey into raw foods.

-stunning photography
-highly innovative raw recipes (for those tired of the same almond milk/green smoothie etc routine)
-gorgeous girl

...my sister Zahra made me the Milk Chocolate Mousse Layer Cake (page 265) for my birthday and it was AMAZING - better than any cooked chocolate cake I've ever had.

thanks Sarma.

I just bought this book a few days ago and I love it. I know the other reveiws dont recommend it for newbies, but I am new to raw foods and I love it. If I'm going to eat mostly raw food I need recipes that taste good so I don't miss the cooked food I use to eat.
It does take planning and prep time, but I love the challenge and the amazing results. I may not get the same end result as she does in the photos, but it still tastes amazing.
It does have a lot of photos in it, but I like it and think it adds to the charm of the book giving it personality. She is beautiful and lets face it, who would want to buy a book or change to a lifestyle that makes you fat & sick looking? We all strive to look and feel our best and I think Sarma did an amazing job with her new book. I live in a small town where there are not many raw foodist, so I like seeing and reading other raw foodists thoughts and stories.
I have tried several recipes and love them all. I have also earmarked several more I can't wait to try.

I have made several recipes out of this book and all of them have been delicious. There are many gourmet recipes with several components for those who like to spend time in the kitchen, but the arrangement of this book is nice because it does have sections that contain simple recipes that are quickly whipped up in a hurry. The soups and salads are wonderful and easy to prepare, there is a 'simple dessert' section with chocolate truffles that are to die for. If you need some new juicing ideas this book has some unique ones that I never would have thought up myself. The layout of the book is beautiful with colorful pictures of the dishes and it is a pleasure to read Sarma's thoughts and tips on various things throughout the book. Each recipe also begins by listing the equipment required to prepare it which is nice if your kitchen is lacking some of the typical gadgets used in raw food preparation. I have really enjoyed using this book and look forward to preparing more of the recipes!

I thought this was an improvement over her last book. "Raw Food Real World" left me a little cold- of course everything was beautiful, but so much of it seemed expensive and unattainable (between hard-to-find ingredients and hours long dehydration time) that I found it pretty easy to put down.

This is much better. While I know the other included information on basics, this one seems to get to the point more quickly. Loved the recipes for milks, juices, smoothies and breakfast foods. She also provides a good bit of information on green smoothies, very popular now in the raw world. I've been drinking them already, but her descriptions- not even her pictures- made me want to run to my co-op and pick up some greens immediately.

She acknowledges that not everyone has the time to make the gorgeous restaurant-quality food her staff can, but then she has a chapter on easy to prepare foods that don't require too much special equipment (mandoline and in some cases a high-speed blender) and can be put together quickly. Heavy on the salads, but the difference between torn lettuce and julienned peppers and zucchini is vast. And while you eat avocado with your lettuce now, have you ever thought of putting guacamole in romaine leaves, like stuffed boats? Really good, really doable.

Yes, there were lots of recipes that I don't think I'm ever going to make, but even the more complicated recipes seemed back to basics, such as the chocolate cake with vanilla ice cream. (That I might make.) If nothing else, there was a lot of food for thought regarding new flavor combinations and techniques. Irish moss never looked so good.

Finally, she gave a lot of interesting information on topics such as hemp, rooftop urban gardening (yes!), soy and, I believe, sea vegetables, among other topics. She also talked about her continuing journey with raw foods and healthy living.

A lot of other authors in this field are inspirational. It almost seems like she went out of her way to instead be relatable. Good for her.

Oh yeah, about the smoker she included in the book: I'm glad that person is at least eating more healthfully.

As the author of a raw food book myself, I have dozens of raw recipe books. I was amazed, nonetheless, at this one, as it takes raw gourmet to a whole new level with exquisite dishes such as chocolate covered pistachio halvah, Jerusalem artichoke and cucumber dolmas, chanterelle, king oyster mushroom "calamari," and kalmata olive ravioli. There are also some ethnic dishes such as falafel & tabouleh, and biryani with coconut curry sauce.

Besides the recipes are mouth-watering colored photos sure to seduce the most hardened of cooked foodists, and enticing the laziest of chefs to get to work to produce such artful dishes.

The book is divided into 2 parts: part 1 has the quick simple recipes, while part 2 has the more complicated , creative ones. In addition to recipes, there are quite a few essays. Peppered throughout the book are food facts, such as articles about biodynamic wine (yes, wine is raw!), cilantro, kombucha, soy and chia seeds. There are articles explaining what raw food is, the author's own story, conscious eating, why be a vegetarian, and much more.

In addition to the food photos there are many photos of the Pure Food & Wine restaurant, the chefs, and the author, all making you feel you know them. But the food recipe photos are absolutely stunning. Who in their right mind would not want to eat raw after seeing them? Cooked food, no matter how gourmet, doesn't come close. If I ever learned that raw food was the health-killer and cooked food was the one that reversed disease, it would be a sad day. For, as these recipes show: taste, and taste alone, is a reason to go raw.

This book is full of photos and informative 1-2 page blurbs on ingredients and raw-food ideology. However, I plan on making very few of the recipes. First, there are a few juice/shake recipes that look pretty good. There are no breakfast recipes, which I found disappointing because aside from the juices and shakes (and raw fruit), I don't know what a good raw breakfast would include. Then, there are some do-able main course recipes, but beware that almost every single recipe calls for some type of mushroom. In most cookbooks you can avoid ingredients you don't care for, or don't want to eat all the time, but as not the biggest mushroom fan I found it overwhelming. There are also many dessert recipes, too many I think in proportion to the other recipes. Finally, the pictures might rub some the wrong way - they're often vanity shots of Sarma or shots of restaurant folks looking obnoxiously hip (including the smoking pic some reviewers have noted). On the plus side, I really like Sarma's overall food philosophy - enjoying foods in their most natural state, not relying on processed vegan staples like tofu/seitan etc, and remembering that with the right equipment (Vita-mix blender, Excalibur dehydrator, masticating juicer - which together easily cost at least $1000) raw food preparation is easier than cooking because you don't have to time all your dishes just right or worry about over/under-cooking them. This is a fine book, and provides really good information, but I'm still looking for my first usable raw foods "cook" book.