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Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes Hardcover – October 28, 2010

42 customer reviews

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Editorial Reviews


"Alissa's devoted following includes hundreds who have maintained successful weight losses, healed themselves of a myriad of diseases, and swear by her simple and fun approach to fantastic health." — Get Fresh! Magazine

About the Author

An internationally recognized chef, speaker, author and raw food authority, Alissa Cohen and her husband divide their time between Boston and Maine.
Leah J. Dubois is a former chef at top east coast restaurants and lives in Boston.


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Product Details

  • Hardcover: 496 pages
  • Publisher: Avery (October 28, 2010)
  • Language: English
  • ISBN-10: 1583334033
  • ISBN-13: 978-1583334034
  • Product Dimensions: 9.5 x 7.9 x 1.4 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #633,047 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

97 of 103 people found the following review helpful By Bree Brouillet on February 1, 2011
Format: Hardcover Verified Purchase
The pros:
her recipes sound so good! I have had this book now for about a month and have made a few recipes and have pondered over many with interest. There is a great section in the front about raw foods; their nutritional value and how to store them. I found this interesting and helpful.

The cons:
If you do not have a dehydrator, most recipes you will have to adapt by using your oven (which is not raw but still healthful). I have found her recipes to be very tedious. There are a ton of steps for almost all of her dishes. Most recipes call for another recipe (or multiple) that you have to go to other pages to create. Also, the amount of ingredients she calls for makes me wonder if she really ever made these! For example: the "Tomato Basil Bisque" calls for 10 cloves of garlic once all the ingredients are made for the soup! I only used 3 cloves and it was fine. Many of her recipes are like this. The ingredients are excessive. Her "Nut milks" call for 5 vanilla bean pods and 2 cups of almonds yielding only 6 cups of milk! That is an expensive nut milk! Compared to Ani Phyo's recipe, (which is delicious) is only 1/4 cup of nuts, yielding 5 cups of milk. Also in Ani's books she includes icons for each recipe that represent the tools you will need in order to make each dish. So helpful when you want to look through and pick a recipe.

I would not recommend this book to anyone just starting out on raw foods. Too overwhelming and time consuming. I would recommend this book if you want to spend a weekend creating a meal to impress some guests. In that case, I have seen many raw gourmet books that supersede this one. This is NOT "raw food for everyone."

Overall, I think this book is a good idea...but thats it. It lacks real practicality. You have to be ready to spend a lot of time and money in the kitchen and really really love garlic!
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62 of 64 people found the following review helpful By Sweet Lips on October 30, 2010
Format: Hardcover Verified Purchase
My birthday was yesterday and I got the Book Raw Food for Everyone by Alissa Cohen. It is well put together. Her first book "Living on Live Food" had some challengeing recipes, and clearly there may be some recipes in here, however the instructions are phenomonal. Actually reading through, I found that I have seen similar recipes (I got a lot of books), but this one really goes into detail on the how. For instance, she describes the Grezzo cheese is not hard to make, but requires several steps and time to ferment. If you have never made Rejuvelac, it can be challengingas I have never been successful with making it - the steps here remind me of Alissa being in the kitchen with me and guding me and taking me through each step. There is a maturity in the presentation of this cookbook, it is that reader is hearing writer's voice and if we listen carefully, we can follow the instructions.

I had the experience of eating at her former restaurant Grezzo in Boston in 2008. I loved my food, especially the sliders and gnocchi and that recipe is in here. Even if you are a novice, this book is for you. There is a juicing section with combos, which is really nice the way it is laid out and makes it easy to build a shopping list from. I also loved the salad dressing and the cheeses. I am making rejuvlac tomorrow, so I can make a hard cheese.

I highly recommend this book. There are techniques, spice mixtures, it is awesome. Nearly 95 percent of the ingredients are easy to find and that is hughe for a raw food cookbook ( and I have just about everyone that has been released, Amazon can confirm that). Believe me, this book is on the great side of those book that become classics. I love the fact that there is a description of our wonderful fruit and veggies. A thorough description of how to bring yourself into the raw lifestyles, developing your raw kitchen and sprouting Do yourself a favor and get this for you. It will quickly take over as a preferred book.
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23 of 24 people found the following review helpful By Amazon Customer on October 28, 2010
Format: Hardcover Verified Purchase
I received the book this morning and immediately sat down to look through it. I was very happy with the format of this book as opposed to her previous one; makes it much easier to read and use!

Well organized, good index, references to recipes (used in conjunction with another recipe) are complete with page numbers!

I have a bunch of RAW food books, and this will take it's place in the top 3!

Well worth the price and is suitable for both newbie and more experienced raw fooders.
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14 of 14 people found the following review helpful By cooking lady on November 19, 2012
Format: Paperback
I bought this book while browsing B&N; it is intelligently written and contains useful technical information about food dehydration and sprouting. However... I must take issue with the "for everyone" in the title. Because it's only for "everyone" if that "everyone" is fabulously wealthy. As an example I will break down the cost of her pancake recipe which yields 20 pancakes. All costs are on the low end of estimation... you could easily go higher, especially if you are exclusively organic. 2 cups pecans ($7), 2 cups pine nuts ($15), 1 cup nectar ($2), 2 vanilla beans ($6), 2 cups blueberries ($8), bananas, coconut cream ($2). That's FORTY DOLLARS for one batch of pancakes. And many of her recipes are like this! She does boast about having a high end raw vegan restaurant, so perhaps she is coming from a "foodie" perspective but I found the "everyone" title a bit galling. That being said, the recipes are interesting and creative, if repetitive. I do think a person would gain weight if they ate a lot of her nut-heavy dishes. Her gnocchi recipe is easily 3,000-4,000 calories.
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