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Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine Hardcover – June 30, 2009
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From Publishers Weekly
This follow-up to Raw Food/Real World offers 100 new recipes inspired by the New York City restaurant Pure Food and Wine, where Melngailis is a partner and executive chef. The restaurant is swanky and the book is irreverent (there's even a photo of the author smoking)—it's hardly a paean to an obsessively ascetic raw lifestyle. But the recipes are legit: at once sophisticated and rigorously raw, they range from quick and easy milks, juices and items from Pure Food and Wine's family meal (that's the staff meal, in non–restaurant speak) to intriguing dishes off the restaurant menu. Baby fennel and truffle-cream tarts; beet ravioli with pine nuts and goat cheese; pumpkin gnocchi with walnut cream sauce, spiced pumpkin seeds and crispy sage; and vanilla panna cotta with tarragon-peach sauce all have gourmet appeal well beyond those already committed to the raw food movement. And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible and usable for a wider audience than might typically go for a raw foods cookbook—if cookbook is even the right term for a volume of vegan recipes in which nothing is heated over 118 degrees Fahrenheit. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Praise for New York City’s Premier Raw Restaurant, Pure Food and Wine “Whether you’re into raw food or not, Sarma’s restaurant is really great, and her One Lucky Duck Juice and Takeaway around the corner is my afternoon go-to spot when I’m in NYC. I always feel at home there!” (Owen Wilson)
“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” (Gisele Bündchen)
“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” (Forbes)
“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” (Publishers Weekly)
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Glossy author photos aside, the book is full of content...not just recipes, but really good, detailed discussions of ingredients, equipment, etc. I've read a lot of raw cookbooks, and the writing in this one is the funniest and most engaging. I see why some readers find the glamour shots annoying, but I find her inspiring--a female entrepreneur in a male-dominated business, who's been publicly upfront about her struggles with body image issues/disordered eating, her experiences in the business world, and her (sometimes failed) raw food experiments. I think raw food books are so often full of author photos because one of the great advantages of the diet is that it makes you skinny, pretty, and glow-y, at least compared to the Standard American Diet. There are lots of good insights in this book, as well as plenty of recipes that can be used to inspire simpler dishes for non-chefs to fix at home on regular nights.
i believe this is a later book written by herself, and it looked very similar to the first, which turned me off. but when I actually read the recipes, they were much more down to earth and I already have the ingredients! i have tons of raw food books and they look like there are some similar recipes in each with one or two ingredients different. this book has lots of creative, inspiring, yet simple combinations which i have never seen before! (my definition of simple= few ingredients, low prep, but not so simple that you could've thought of it yourself)