Customer Reviews

Living in the Raw Gourmet

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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!

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.

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.

I simply love Rose Lee's recipes. They are, for the most part, simple and "clean" and her books are a great starting point for all those who are interested in stepping into the raw food world. I'd have to say that she is pretty much my favourite raw food chef !

This is an outstanding book with a large variety of recipes that are not complicated. I recommend it to everyone who wants to eat raw.