Living in the Raw Gourmet [Paperback]

Rose Lee Calabro (Author)

Book Description

Publication Date: August 2005

Experience a new dimension in living and raw food cuisine. Recipes for traditionally cooked ethnic favorites, a multitude of innovative salads, and a voluminous section on desserts are among the outstanding featues this no-cook book has to offer. These meals are not only nutritious and full of gourmet flavor, they look spectacular to serve.

Editorial Reviews

About the Author

Rose Lee Calabro has been eating raw foods for over ten years and has developed a large repetoire of amazingly flavorful, life-affirming foods. She is also the author of Living in the Raw and is working on a living foods dessert book.

Product Details

• Paperback: 320 pages
• Publisher: Book Publishing Company (TN) (August 2005)
• Language: English
• ISBN-10: 1570671761
• ISBN-13: 978-1570671760
• Product Dimensions: 9 x 7.1 x 0.8 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #560,575 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 26 people found the following review helpful:

5.0 out of 5 stars A truly multiethnic selection of truly innovative and healthy dining from salads to desserts, October 8, 2005

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Living in the Raw Gourmet (Paperback)

Living In The Raw Gourmet is a cookbook whose recipes truly live up to the promise of its cover photography. This compendium of raw food recipes by Rose Lee Calabro is a truly multiethnic selection of truly innovative and healthy dining from salads to desserts. From breakfast cereals and porridges, to nut milks and fruit smoothies, to breads, crackers and scones, to appetizers, soups and pates, featuring more than forty salads and a dozen salad dressings, as well as showcasing cakes, candies, cookies, pies, tortes, brownies and puddings, Living In The Raw Gourmet will enable even the most novice kitchen cook to prepare safe, nutritious, palate pleasing, appetite satisfying, "kitchen preparation friendly" meals for all dining occasions. Enhanced with tips about setting up a living and raw food kitchen, the basics of soaking and sprouting, food dehydration, and maintaining a raw food diet, Calabro also provides an extended recommendation reading and resource guide that will prove invaluable. Living In The Raw Gourmet is a unique and highly prized addition to any kitchen cookbook collection!

17 of 24 people found the following review helpful:

5.0 out of 5 stars The raw and the living unveiled on the plate, March 12, 2006

By 

D. Donovan, Editor/Sr. Reviewer "California B... (California, USA) - See all my reviews

This review is from: Living in the Raw Gourmet (Paperback)

Learn how to prepare raw and living food with a book which covers fresh foods 'still growing'. This can be as fresh as a handful of berries eaten soon after picking, or uncooked vegetables. Within 24-48 hours after picking food loses much of its freshness: LIVING IN THE RAW GOURMET tells how to set up a living and raw food kitchen and work with recipes which maximize the kitchen's emphasis on preserving living food qualities.

4 of 5 people found the following review helpful:

2.0 out of 5 stars Not so healthy!, July 19, 2009

By 

Evelyn Getchell "Evie" (Gulf Coast of Florida) - See all my reviews
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Amazon Verified Purchase

This review is from: Living in the Raw Gourmet (Paperback)

Yes this is a book of raw vegan, multi-ethnic recipes but that does not necessarily mean the recipes are healthy! Quite to the contrary, even though the editorial reviewers tout how "healthy" this collection of recipes is, I was personally shocked to see how very high fat practically every recipe is! True, many of these recipes are interesting and different, some are standard and usual, but all seemed to be based on an inordinate amount of nuts, seeds and oil and also represent very poor food combining. This is not healthy daily fare but very rich raw foods which should be enjoyed in moderation and on special occasions only, if at all.

To its credit I have to say that it is a nice, organized, well written book with a few pretty and appealing pictures but overall I do not find it to be a very useful book or one I would want to keep in my collection.