53 of 54 people found the following review helpful
This review is from: Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way (Paperback)
I'm not a raw foodie and I love this book. I've only had it for a week but I have tried the following so far:
Cashew nut rice
Spicy Sesame Oil Dipping Sauce
Shiitake Mushroom Namul
I combined all three with shredded carrot and nori sheets to make nori rolls, it was so tasty that my cubicle mate at work kept sneaking pieces while I was on the phone. I have spent most the week reading the book; it's really beautifully done with lots of recipes that look delicious and easy to make. I originally bought the book because I suck at asian cooking; I don't know how to make the sauces and the ones in the grocery stores are normally full of crap. In this book Ani provides a lot of information on how to make all types of asian sauces from scratch and I can't wait to start making more. I can't wait to make Korean gochujang sauce and bi-bim-bop. And curries!
The book is gorgeous to look at with plenty of food photos but it also showcases a lot of cool scenes from a variety of asian locales. She provides information on techniques and interesting nutritional facts about ingredients like mushrooms and seaweed. Her food philosophy is very easy going; she isn't preaching perfection. She doesn't press for anyone to go 100% raw and recognizes that eating raw "part time" still has it's benefits. She recognized that some people might need to baby step into raw cuisine and provides icons in the book that indicates if you would prefer to (slightly) warm a particular recipe up, go right ahead. I'm seriously considering getting a dehydrator, but you don't need it for most of the recipes in this book. Highly recommended.