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Living in the Raw Gourmet Paperback – August 1, 2005

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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.

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Product Details

  • Paperback: 320 pages
  • Publisher: Book Publishing Company (TN) (August 1, 2005)
  • Language: English
  • ISBN-10: 1570671761
  • ISBN-13: 978-1570671760
  • Product Dimensions: 9 x 7.1 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,638,319 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

Format: 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!
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6 of 7 people found the following review helpful By Evelyn Getchell TOP 500 REVIEWER on July 19, 2009
Format: Paperback Verified Purchase
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.
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17 of 24 people found the following review helpful By D. Donovan, Editor/Sr. Reviewer on March 12, 2006
Format: 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.
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Format: Paperback
I have 9 or 10 vegan raw food prep books, and Living in the Raw Gourmet is my "Joy of Cooking"
non cooking book. I refer to it more than any other. I've had a couple misses, but perhaps
because I'm on my 6 month learning curve. I have tried a number of corn chip recipes from
various sources, but the one on page 88 of Living in the Raw Gourmet is my favorite. I made it
exactly with one exception, I added a tsp of cumin, just because I like it. It took a bit of effort
since I used fresh corn on the cob, but the chips lasted for many snacks and meals. Other recipes
I like very much are almond milk on page 46, made to exact recipe directions...wonderful. What
they call almond milk in containers at the market? No match, not even close. Walnut Scones on pg
82 don't last in our house. My adult daughter asked me to make a batch for her to take on a flight
across the country recently. Doubt if she passed them around. Apple salsa is tasty, and the Pea Soup using organic
frozen peas with the avocado, basil, salt and onion power are worth the effort too. My first batch
of pea soup was made using a regular food processor, and it was not as smooth as I would have liked.
Then my Vitamix arrived, and the new batch was smooth as silk. Also, the Vitamix heated it up
slightly with out cooking the nutrients away. Too many great salad and salad dressings recipes to
mention, but the two most memorable are the Snow Pea salad, of which I added a bit of fresh diced
pineapple, and the spicy wild rice salad on pages 166 and 167. I did not care for the Holiday Patties
on page 209...maybe an error in my prep, but it was a bit grainy and dry.
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