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Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way Paperback – May 10, 2011

4.8 out of 5 stars 52 customer reviews

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  • Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way
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  • Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
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  • Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
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Editorial Reviews

Review

Technorati, 5/20/11
Ani’s Raw Food Asia is more than a collection of recipes; it is a comprehensive guide to raw living, providing tips about non-chemical cleaning, the environment, and attitudes that will ensure a healthier, happier person.”

VegNews, July/August 2011
“From the undisputed queen of raw comes another in a series of sensational books. Ani’s raw Food Asia blends two subjects about which author Ani Phyo is passionate: raw and her Asian heritage…The book reads like a lifestyle guide that just so happens to house what might be the world’s most enticing collection of Asian-inspired raw recipes.” 
 
Vegetarian Journal, Vol. 30, Issue 4
“Serves up a creative array of raw vegan dishes.”

 

Taste for Life Magazine, 11/1/11
“A true home and lifestyle resource.”
 
Marin Independent Journal, 11/2/11
“Like a journey to intriguing lands.”

Newspaper Enterprise Association, 6/14/12
“Phyo brings a sense of fun and adventure to her uncooking and a balanced tone to her writing.  She also has an eye for beautiful presentation.”

 

About the Author

Ani Phyo is one of the nation's premier raw food chefs and the author of several cookbooks, including Ani's Raw Food Kitchen and Ani's Raw Food Essentials. She lives in Los Angeles.
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Product Details

  • Paperback: 320 pages
  • Publisher: Da Capo Lifelong Books; First Edition edition (May 10, 2011)
  • Language: English
  • ISBN-10: 0738214574
  • ISBN-13: 978-0738214573
  • Product Dimensions: 7.2 x 0.7 x 9.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #587,985 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: 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.
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Format: Paperback Verified Purchase
From my experience with Ani's first three raw food books, I had the highest of expectations for Raw Food Asia. She easily exceeded them. First I tried the Red Curry sauce on kelp noodles. It took less than ten minutes to prepare and was fantastic. I saved the extra curry sauce and used it on a prepackaged bag of veggies from Wholefoods the following day. Second I made the Jicama rice. Let me just say that is now my new favorite type of "rice." Finally I tried the Wasabi Mayo. WOW!!!
Having tried those amazing recipes, I can't wait to whip up the Garam Masala, Vegetarian Pho with Hoisin Sauce, and Chai Ice Kream with Chocolate syrup. And there is seemingly countless more after that.

Ani is a gifted writer, and her recipes are inventive and elegant. The book has a conversational tone. It's almost as if she is talking you through each dish. In addition, Ani threads much life-improving wisdom throughout her book.

Ultimately, this is a gift of a book. Never let it be said that healthy can't be tasty. This book clearly shows otherwise. Highly recommended.
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Format: Paperback Verified Purchase
I have a few raw food books now - and this one looks to be a great edition. The sturdy soft cover format is large enough to be handy in the kitchen without being over large. The binding bends well without causing the spine to fold so I see this as being good for the longevity of the book.

The title of this book intrigued me because from my experience, most asian foods are generally cooked - even if it is just a quick stir fry - so I was interested in the idea of raw samosa and rice dishes. This book, in the week that I've had it, has given me many ideas to expend my repitoire of raw vegan cuisine. I am by no means 100% raw but I believe in healthy whole foods and eating mainly raw, unprocessed foods most of the time.

I have Ani Phyo's other books and I have seen a huge improvement in the way she presents her work. Don't get me wrong, her first book and the ones after are also great buys but this book presents itself so well in that there are more photos of finished recipes and it is beautifully set out. There are photos of the author and many great lifestyle tips and information about the more obscure ingrediants. She encorages substituting ingredients and altering recipes to suit tastes. There are no hard and fast rules. Here, she offers her take on raw asian cuisine and with her Korean heritage, she does a fantastic job of this.

Curries, noodles and rice dishes are the heart of this book but also covered with just as much care are accompaniments such as pickles, salads, soups, desserts and even fermented foods like kimchi! You have the ability to orchestrate a full asian style banquet of raw cuisine - and menus are suggested at back of the book by the author for anyone wanting to do this.
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Format: Paperback Verified Purchase
Perfect raw food recipes for Asian food. The ingredients are easy to find, beautiful pictures, easy to follow instructions. There are lots of Chinese, Japanese, Thailand, Korean, Indian, and Vietnamese recipes. This is a must have book for anyone who loves Asian food and would like healthy raw options. Some of my favorite recipes are:

-Moo Shoo Vegetables with Hoisin Sauce
-Sukiyaki Mushrooms with Noodles
-Pineapple Fried Rice
-Lychi Lime Crepes with Pear Sorbet

I am not a cook and want to spend minimal time in the kitchen. Most of the recipes are super easy and quick.
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