Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes [Hardcover]

Alissa Cohen (Author), Leah J. Dubois (Author)

Book Description

Release date: October 28, 2010

Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine.

Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now one of the nation's top raw restaurateurs presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone.

While other cookbooks on raw cooking often feature rudimentary recipes or are limited in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won't-believe- they're-raw cheeses and ice creams to chips and crackers, this book proves that raw food is not just healthy and energizing-it's also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with the simplicity of its preparation techniques and the presentation of inventive flavors.

With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic.

Editorial Reviews

Review

"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 ) --This text refers to the Paperback edition.

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.

--This text refers to the Paperback edition.

Product Details

• Hardcover: 496 pages
• Publisher: Avery (October 28, 2010)
• Language: English
• ISBN-10: 1583334033
• ISBN-13: 978-1583334034
• Product Dimensions: 7.9 x 1.4 x 9.5 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (29 customer reviews)
• Amazon Best Sellers Rank: #243,717 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

56 of 57 people found the following review helpful

5.0 out of 5 stars Will become a classic October 30, 2010

By Sweet Lips

Format:Hardcover|Amazon 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.

71 of 76 people found the following review helpful

2.0 out of 5 stars If your days revolve around the kitchen.... February 1, 2011

By Bree Golem

Format:Hardcover|Amazon 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!

22 of 23 people found the following review helpful

5.0 out of 5 stars Wait was worth it! October 28, 2010

By #1

Format:Hardcover|Amazon 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.