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The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods Paperback – May 24, 2005


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Product Details

  • Paperback: 448 pages
  • Publisher: Hatherleigh Press (May 24, 2005)
  • Language: English
  • ISBN-10: 1578261945
  • ISBN-13: 978-1578261949
  • Product Dimensions: 9.1 x 7.5 x 1.6 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #709,038 in Books (See Top 100 in Books)

Editorial Reviews

Review

Every raw food lover would appreciate having The Complete Book of Raw Food on the kitchen bookshelf. -- Vegetarians in Paradise

More than 350 creative recipes from fifty raw food experts...a beautiful anthology. -- VegNews

This is a terrific book to get you started. -- Vegetarian Journal

About the Author

Lori Baird is a former food and travel editor at Yankee Magazine and has contributed to cookbooks including The New England Innkeepers' Cookbook. She lives in New York City. Julie Rodwell, a consultant for new communities and small businesses, was converted to the raw food lifestyle after attending a weeklong retreat with the Boutenkos, two of the country's premier raw food chefs. She lives in Portland, Oregon.

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Customer Reviews

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See all 11 customer reviews
I highly recommend this book for any beginning raw fooders.
TH Mama
The recipes are exciting and different from the other raw books I have and I look forward to trying them out.
N. Telfer
The Complete Book of Raw Food is the Joy of Cooking for raw food.
Karen Stookey

Most Helpful Customer Reviews

159 of 162 people found the following review helpful By Xiola on January 26, 2006
Format: Paperback
I prepared and ate food from this book only for one month and was for the most part satisfied. Some of the 50 recipes I tried were redundant and others ranged from inedible to fantastic. I didn't become emaciated, lost maybe 6 pounds which is fine, because I'm a little overweight. I also wasn't hungry and my cravings for cooked food minimal. This experiment has certainly led me to incorporate more raw foods into my diet. Anything that calls for honey can easily be substituted with agave nectar. You don't need to have all the top-notch equipment listed, I used a cheap food processor, ordinary blender and a used Ronco dehydrator I got for free. Admittedly, most of this is very labour intensive.

Karyn's Tomato and Pea Salad (63)- Crunch, light and good. I would use less Bragg's.

Lentil Salad (63)- Pretty good.

Quinoa Tabouli (68)- Great in small quantities because the flavour is so potent.

I Can't Believe It's Not Waldorf Salad (79)- Quite good, but not spectacular.

Butternut Squash Soup (95)- Pretty good, but bland. I used ˝ the amount of water for desired consistency.

Carrot/Orange/Pumpkin Soup (95)- Good, I used fresh onion and garlic instead of powdered. The recipe didn't include a liquid, so I added two cups of water.

Ants in a Canoe (110)- Almost as good as Ants on a Log.

Ants on a Log (110)- A person could easily live off of this!

Mesquite Melts (124)- Absolutely terrible. The texture is very unpleasant.

Spring Rolls (131)- Good, can be almost anything wrapped in anything.

Corn Torillas (169)- very good, they've got some kick. Nothing like tortillas though.

Jameth and Kim's Original Flax Crackers (168)- Good, easy and flexible.
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20 of 20 people found the following review helpful By Mr Matto on October 28, 2006
Format: Paperback
This book has a number of errors on its recipes. Like a recipe for pesto that calls for a 1/4 cup of sea salt when there is no way any human could eat it that salty. Or How about a recipe for raw sausage that doesn't even mention a dehydrator, when we made it the final product was a dense liquid? Try forming that into a patty??! This is a book compiled of the recipes of a number of people. Each recipe has credits for the source. Some of the recipes are very good, and have even become staples around my house. Some seem as if they came off the top of someones head and never were even tried. It is very frustrating to go out and buy groceries for a special recipe only to find them all wasted because the recipe doesn't even work. I mean not even close. This is a small percentage of the recipes in this book, but it still sucks. If you are on a raw food diet, it's not like you can just say "oh well" and head out for pizza! Send a message and buy a more researched and reliable book.
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37 of 44 people found the following review helpful By Kanini Butler on September 19, 2005
Format: Paperback
This book was actually the worst and the best that I've gotten so far. It's divided into three sections. The first is a sort of guide to raw. I really liked this section because it had an in depth explanation of how to sprout things. There was also a good dehydration chart and a wonderful explanation of the various appliances needed. I didn't like the juicing overkill...but that's personal. That said, all of this info can be found on the web. The second part is full of recipes. They are, for the most part, awful. The ingredient lists are a mile long and the prep and lead times are beyond hellish. The last part wasn't needed. Anyone with access to the internet could find this info.
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6 of 6 people found the following review helpful By TH Mama on January 22, 2007
Format: Paperback Verified Purchase
I have purchased several raw food "cook" books recently, as my family and I are transitioning to a raw diet. This is one of my very favorites. There is a HUGE variety of recipes and some great tips. I also love that there is a resource guide in the back of the book. This resource is a great asset, seeing as raw food is still so rare in the US. This book gives my family and I a great variety of wonderful new foods to try! I highly recommend this book for any beginning raw fooders.
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1 of 1 people found the following review helpful By Karen Stookey on October 16, 2008
Format: Paperback
The Complete Book of Raw Food is the Joy of Cooking for raw food. It describes what the ingredients are, how they are prepared and used and the appliances you are likely to need in order to prepare the majority of recipes. Unlike other books I have read, it is truly a cookbook. The authors don't overdo background information nor do the leave the reader completely hanging. I devoured this book and have been enjoying incorporating raw foods into my family's menu. Although I don't anticipate ever living completely on raw foods, the option is available using this book as there is enough variety to do so.
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10 of 15 people found the following review helpful By N. Telfer on December 8, 2005
Format: Paperback
I loved this book!!!! The recipes are exciting and different from the other raw books I have and I look forward to trying them out.

I like the fact that you get a variety of recipes from a variety of 'chefs' and that they range from simple to gourmet.

This book is a must for the raw-foodist's collection of 'uncook' books.
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