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RAWvolution: Gourmet Living Cuisine Hardcover – July 3, 2006


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RAWvolution: Gourmet Living Cuisine + The Rawvolution Continues: The Living Foods Movement in 150 Natural and Delicious Recipes + I Am Grateful: Recipes and Lifestyle of Cafe Gratitude
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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow (July 3, 2006)
  • Language: English
  • ISBN-10: 0060843187
  • ISBN-13: 978-0060843182
  • Product Dimensions: 7.4 x 0.8 x 9.1 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (92 customer reviews)
  • Amazon Best Sellers Rank: #404,600 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Matt Amsden has quickly established himself as one of the premier raw food chefs in south-ern California and the world. Matt's company, RAWvolution, is the first of its kind, delivering gourmet raw food meals throughout the United States. Originally from Ontario, Canada, Matt began eating a diet of 100 percent raw foods virtually overnight after hearing an interview with author/lecturer David Wolfe on the Howard Stern Show. Matt's desire to learn more about raw food preparation led him to Santa Monica, California, the heart of the raw food movement, where he soon began to share his talent with hundreds of people, including celebrities such as Margaret Cho, Woody Harrelson, Courtney Love, and Alicia Silverstone.


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Customer Reviews

This book got me so excited!
N. Mcdonough
This book is full of great recipes that are pretty easy to make with little preparation (soaking nuts being the most time consuming but simple).
R. Lilley
The recipes are very easy and everything is delicious!
J. Penn

Most Helpful Customer Reviews

145 of 147 people found the following review helpful By Glenn on July 22, 2006
Format: Hardcover
I have been eating raw food for only about 1.5 months. I came across this book after the first month, and even though I already had quite a number of raw "cook"books to work with, this one has emerged as my clear favorite, at least for this transitional period. Many of the other books seem geared only toward people who have fully adapted to a raw lifestyle -- even if they explain the principles for the newcomer, the food is often not exciting to the "raw palate in training" -- it's usually palatable, but just not exciting. This book has convinced me that I can stay with the raw diet for the long haul, because the food is really delicious. And the procedures are simple and generally quite quick to execute. For my first foray into the book, I made the mock tuna salad which I served on the famous onion bread. Both recipes worked perfectly and tasted absolutely wonderful. They will be staples for sure. This book, along with Green for Life by Victoria Boutenko, are the 2 that will light my way into the raw vegan diet -- which has already produced remarkable benefits for me in terms of weight loss, energy, and positive mood. I'm grateful to Matt Amsden for sharing his creative and delicious cuisine.
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175 of 181 people found the following review helpful By Chief, Cook & Bottle Washer on June 2, 2007
Format: Hardcover
First off....this book is a beautiful book. I will also say that it is inspiring. Seeing the gorgeous photographs of the recipes makes you realize raw foods are more than lettuce salads. For the pics, and inspiration, I would recommend the book.

Here's the "but". Many of the the recipes were not to my taste.....either tooooooo salty, toooooo oily, tooooooo much, as in overkill, on some of the spices. Don't get me wrong, I do love flavorful food...and when you're preparing raw foods alot of the volume/amounts of liquids, oils, spices depends on the main ingredients as to how much you will need to add. Just be aware of this if you follow the recipes in this book exactly as written....taste test as you can in the process.

[...].

If this is NOT your ONLY raw, living food (un)cook book, get it. BUT, don't let this be your only or your first. Not all of the recipes in this book "suck"; however, I would recommend any of the following books for the recipes before your purchase Rawvolution:

Raw Food Made Easy for 1 or 2 People, Jennifer Cornbleet
The Raw Gourmet, Nomi Shannon
Ani's Raw Kitchen, Ani Phyo
Living on Live Foods, Alissa Cohen

From my perspective, any of those will give you a better start to raw, living foods. Also, you'll get an understanding of what ingredients are good for crunchy or creamy, and options for sweetening, thickening and thinning so you can begin to create your very own fantastic recipes.

Juliano Brotman's RAW book is also very pretty and inspiring.....but there are definitely errors in several of the recipes.

Hope this helps. Don't hesitate to experiment....and do enjoy the renewed health and vitality that you are sure to experience by, at the very least, adding more "raw food" to your diet.

Bon Apetit
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105 of 119 people found the following review helpful By Lisa Graham on August 18, 2007
Format: Hardcover
This cookbook was a huge disappointment. First of all, the directions were severely lacking - for example, recipes may call for nuts, but do not indicate whether they should be soaked or unsoaked, which can really change the ultimate outcome of the recipe, as well as greatly alter the volume of the ingredient that is needed. Second of all, I found all recipes to be completely uninspired and lacking in culinary creativity. Sure, any dessert will taste good if you slather it in agave nectar, but that is about as tasty as this one gets. Mr. Amsden is not a chef. Proof of this shows through in his recipes for all entrees and sides, as he relys mostly on nama shoyu soy sauce and garlic to try to make his foods palatable. As a result, foods are salty and pungent, yet lacking real flavor. At the end of the book is Mr. Amsden's real reason for publishing this book - to promote his cafe and food delivery service. Again, save your money - I thought maybe I had screwed up the recipes and decided to check out how they are supposed to be prepared. I hadn't screwed up. They are just really bad. It seems like the true purpose of this book was just to make a quick buck for the author, since the recipes reflect a lack of understanding in raw food preparation. Save your money and instead spend it on "Raw Food Made Easy" by Jennifer Cornbleet - a much better choice for the raw food cook.
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53 of 61 people found the following review helpful By D. brown on August 31, 2007
Format: Hardcover
I am so disappointed in this book. I had high hopes based on the other reviews, however I was really dismayed to find that the book was basically just an advertisement for the author's other businesses- the cafe and at home food delivery, as well as the over-abundance of photos of the author. SAVE YOUR MONEY. The recipes are very very salty due to his overuse of soy, and, quite frankly. not that imaginitive. There are much better cookbooks available for those interested in raw food diets. Save your money!
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36 of 43 people found the following review helpful By J. Carolyn on December 26, 2007
Format: Hardcover
The following accounts were my experiences as I tried to create my meals using "RAWvolution Gourmet Living Cuisine" Cookbook.

I first made Mock Tuna Salad recipe . . .exactly following instructions. I took a day off from work and shopped for all the ingredients that totaled a substantial amount. Then I spent the afternoon peeling, dicing, juicing, soaking seeds, etc. in preparation for the salad mixture. When I placed all ingredients together, it resulted in an enormous volume. . . .probably enough to feed several people in a restaurant.

I then realized that for a SINGLE meal (for myself) . . .I should have cut down all amounts in recipe by at least 1/10th. But it was too late. I tasted the salad mixture and it was so pungent with mustard that I realized that I should have cut the mustard out almost entirely. Since I had already spent almost half of my weekly food budget on this one meal . . . .I ended up eating this mixture for the next 7 days. I did not enjoy it with the overpowering mustard. Finally I had to discard almost half of the remaining mixture in garbage because it was too old to be edible. I wished that I had just eaten all the wholesome fresh foods that I originally bought without putting it through all the above processing procedures, as it would not have been wasted and I would have enjoyed it.

Next I bought an expensive Excalibur dehydrator that the author stipulates is the best hydrator to use for his recipes. I bought Excalibur hydrator to make his RAWvolution "famous onion bread." This time I cut all ingredients by 1/3rd --so I would not be subject to a possible upsetting surprise if results proved to be disappointing. I mixed all ingredients as directed; placed them in hydrator for 24 hours at 100 degrees; then turned it over and placed them back in hydrator for 12 more hours. Results: a pile of dried up onion slices and crumbs that all fell apart. Unappetizing.

I'm not sure which recipe that I will try next.
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