Customer Reviews

The Raw Food Gourmet: Going Raw for Total Well-Being

5 star:		(9)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

This book was a great help as I started out on my raw adventures. It contains a number of easy to follow recipes which have become staples in my diet. My only problem with this book is that the table of contents is not intuitive making it hard to refer back to recipes. You need to remember that the name of that Kale dish you like is "Disappearing Kale" and won't be found in the index under K but D. If the author does a second edition PLEASE make finding recipes easier! Thanks. Note: This book has no pictures (for that try The Raw Gourmet by Nomi Shannon which is excellent). You should also be aware that many of the recipes call for the use of a food dehydrator which is a great machine but not cheap.

I like this book a lot, because it's well-written and unpretentious. There isn't any overhyped raw food propaganda or glossy photos of the author-- just recipes, and helpful advice for becoming and staying raw. Possibly the best part is the recipes contain ingredients you can actually pronounce AND find in stores.

Gabrielle Chavez's book, The Raw Gourmet, brings a new dimension to the subject of raw cuisine!

The information is direct, well researched, and presented in a fashion that is appealing to those new to the concept of "Going Raw" as well as to those who have already had the pleasure of indulging in Raw Delights!

Her recipes lead to a delicious discovery of taste and texture, without guilt or guile!


A great gift that anyone regardless of eating choices and cooking styles can and will enjoy!

This book is filled with numerous recipes that have become staples in my diet. It is a simple book, but it is obvious that the author is sharing tried and true recipes that are both nutritious and delicious. The book contains useful general tips about the raw lifestyle (especially tips for traveling) but the recipes are the real stars. Try the "grawnola" and your breakfast will never be boring again! This is a wonderful book by a sincere and talented author. It's definitely one of the best raw recipe books I've found.

This is just a word of caution to people like myself, who do not care for raw food recipes that contain a ton of nuts, seeds and oils; in other words, unreasonable amounts of fat.

Many, if not most of the recipes in this book, call for very large quantities of nuts and seeds. On top of that, there is not a single recipe in the book that tells how many servings it makes! So if I were to make the Swedish Neatball Dinner for example, which calls for 2 cups of (soaked) walnuts, almonds or hazelnuts, 1 cup of (soaked) sunflower seeds, 2 tablespoons of olive oil and 1/2 cup ground flax seeds -- I would have no idea how many people that's supposed to serve. And I don't care if some of the nuts in the recipes *are* soaked -- that's still an unacceptable level of fat.

A brownie recipe calls for 3 cups of almonds and 1 cup of walnuts; that's FOUR CUPS OF NUTS, and no indication is given of how many it's supposed to serve! With that many nuts in it, I would feel I could only have a tiny sliver -- which would not be very satisfying -- if I didn't want to OD on fat.

The Wild Mushroom Tart calls for 2 cups of walnuts in the crust, and 2 cups of macadamia nuts in the filling. A pate calls for 2 cups of walnuts and a HALF CUP of olive oil. All the pie crusts use from 2 to 3 cups of nuts, some even calling for an *additional* cup of nuts in the filling!

There are only two people in my family, and I can't use recipes like these. I like raw recipes that make a large enough quantity to provide a satisfying meal for one or two people without having to consume pounds of nuts and cups of oil. Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 People is a real favorite of mine!

To be fair, there ARE some recipes in The Raw Food Gourmet for things like salads, soups, dressings, drinks and dips that don't contain inordinate amounts of fat, but I felt obliged to give the book 2 stars because of the far too many recipes that DO. That, and the fact that the number of servings for each recipe is not given.

I know there are plenty of raw foodists who think it's okay to consume unlimited amounts of fat as long as it's raw, but I'm not one of them, and I wrote this review for others who share my point of view.

This is an excellent resource for anyone wishing to learn and begin following a Raw food diet. With easy to make recipes and just enough background on the Raw food, healthy living regime for beginners and long time Raw fooders. I highly recommend this book for every Raw food gourmet library!

I love this cookbook! It was very difficult to imagine giving up cooked/processed foods like Mac & Cheese, or pizza, but this cookbook offers many ways to satisfy cravings! The recipes are super-easy, and tasty too!

This book is not just a very good read but the subject matter is presented in a manner that makes eating a wide variety of 'gourmet' raw simple and inspirational.

This is my first raw food cook book and I have to say that I am impressed by the recipes. I have just visited a completely raw food restaurant in New York which inspired me to prepare food in its raw state - this book has given me inspiration and direction to do just this!

I am trying to add more vegetables in my diet so a book about going raw, and keeping the enzymes live, is something I just have to try. Great company to work with. Excellent service!