Customer Reviews

The Raw Food Primer

5 star:		(7)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

Having read literally DOZENS of great raw foods books, (as a raw foods nutrition specialist, I have to know this subject, backwards and forwards,) I must say, I was underwhelmed. This book just simply is NOT a raw foods primer, as the title states, but the "artist's" self-promotion.

A primer would teach basic raw foods techniques. You'd be better off with Steve Meyerowitz' Sproutman's Kitchen Garden Cookbook. At least you'd learn how to sprout, how to juice, how to dehydrate, etc. This book assumes you already know that.

A primer would teach basic recipes. You'd be better off with Rhio's Hooked on Raw. At least you'd have dozens upon dozens of simple, basic recipes you could go home and fix up for dinner TONIGHT.

All this book is, is several pages the "artist's" ART work, and a few pages of boring, overly-complicated froo-froo cuisine.

This is NOT a primer. It's showing off.

I am beyond excited about the possibilities of wonderful new, raw foods for summer thanks to "The Raw Food Primer" and the creativity of Chef Suzamme Alex Ferrara. As an artist, I could tell right away that she was an artist, too.

Everything about the book is happy, bright and inviting. It told me what I needed to buy to begin and also told me that a lot of the foods I am eating lend themselves to the raw food regime. How exciting!

What fun to make "Flying Eggplant Pizzas" and "Raw Raviolis." And, best of all, I am excited about the seed bread and crackers, all deliciously wheat-free.

I am shocked that raw could be this good. Hot summer, cold healthy foods, sounds like a plan I'll enjoy.

As a long time predominantly raw vegan, I am always interested in user-friendly recipes for my ultra busy life. There are two recipes in this book that I can use to impress any type of palate, including my own. The apple pie I have made repeatedly for special get togethers. At a raw gathering in Minneapolis I actually had people introducing me as the one who brought the apple pie. The candied walnuts I made as gifts for family, my mailman, my boyfriend, my co-workers and think I will do it year after year. I am being asked to make and sell them. You must try it to understand. You will need a dehydrator for the walnuts.

This is a delightful, non-itimidating book for anyone wanting to explore raw cuisine. Beautifully illustrated, it also makes a great gift. I have given copies to friends and family members as an introduction to flavorful, energy-packed, unique dishes. The response has been very positive.

I have been a raw foodist for years and I have gone back and forth between many types of eating. This book is perfect for all eating forms. It is health, simple, creative, and extremely tasty. I have eaten at many raw food restaurants and tasted many recipes, they work with the natural elements and it can be difficult to make dishes satifying enough to consider a meal.

I can assure anyone who wants to get this book that it will bring you a varity of new favorite recipes. These recipes will be simple, rich, luxurious, and something you can share with everyone, especially your self.
Everything you make will be savored and consumed in the most pure fashion.

i love the recipes but i'm also drawn to just flipping through the pages and enjoying the artwork. this is a well crafted and beautiful approach to food.

There's a storybook quality to this recipe book that I really enjoy. The lush paintings and little comments clearly show the writer's unique voice, and I appreciate that. Being raw can sometimes feel a little lonely, as the world around you continues on cooked food. I find that chef Suzanne Alex Ferrara lends a wise and inspirational voice into the raw food world, and I think this little book is very good company. The flying pizzas steal the show, and the honey wine comes at a close second. Nowhere else have I seen a recipe for raw wine! I've made it several times, and it reminds me of a sweet Kombucha. YUM! If you're looking to continue your journey into raw, I can't recommend this book enough.

I'm about 98% raw, I've collected many raw food books, and even worked for a raw food chef. This is by far my favorite recipe book to use. I agree that ALL the recipes aren't for beginners--I know I wasn't dehydrating when I started out--but beginners can make MOST of the recipes in here. A little advice: you don't have to homogenize nuts through a juicer like some recipes call for...just use a food processor, scraping the sides down until the nut meal starts to stick together like butter. Like with any recipe book, you can always improvise with tools or ingredients you have on hand, and this book even encourages that. Buy & enjoy!

In just over one-hundred pages, this primer does an impressive job in providing an overview of raw --including the benefits, setup, tools, and general how-to-do-it's--as well as some simple and unique recipes. Able to be read in a single sitting, _The Raw Food Primer_ book would be a great way to introduce someone to what raw food is all about, as well as refresh, remind, and reinvigorate a current raw foodie. Just like the raw food lifestyle itself, this book achieves an effective fusion of food, art, and nature.

I have completly changed the way I eat -- all RAW! This book helped me get started. I highly recommend it.