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Raw Hardcover – October 29, 2003
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Top Customer Reviews
I had to learn how not to take a raw food gourmet book "too seriously" when I first got Juliano's wonderful "Raw: The Uncookbook." One recipe might list 30 ingredients, five of which were too expensive and more that I could not find at all -- but then learned, with inspiration from other "raw foodies," that such recipes can be used as "raw inspiration." By following the basic concepts of a gourmet raw recipe, I can substitute and alter to fit my own tastes and pocketbook and come up with some "way cool" gourmet treats! My main problem is that sometimes they come out so super good that I want to fix them again -- but didn't write down what I did, haha!
For those who enjoy the creative art of raw food cuisine, this book has many wonderful ideas in flavors, textures, colors and more.
I really appreciated Roxanne's introduction too. It's great.
This is one of the raw recipe books that proves you *don't* have to be a puritan or a monk to enjoy raw food cuisine.Read more ›
In exploring living foods, I've found other chefs' approaches to be too raw (salads, salads and more salads) or too intent on emulating cooked foods (nut loaf, seed cheese, sprouted breads). Frequently raw chefs deliver recipes that are variations of these same basic themes. This book transcends all of that.
Even when I'm preparing something that resembles a raw food basic, e.g. a soup made from fruit/vegetable juice, the results when following Charlie and Roxanne's recipes are completely different than expected, complex, layered, with lots of nuance to appreciate. The asparagus soup is a delectable example of this. Another is Roxanne's signature appetizer at her restaurant and opening recipe in this book, the Wakame Sushi Rolls. Many people dabbling or dedicated to living foods will likely have seen raw sushi rolls, in which soaked crushed nuts or ground root vegetable take the place of the rice in the roll. In Roxanne's version, the spice/vinegar/honey addition to ground parsnips is truly unique and lifts the raw sushi roll out of the reliance on nuts.
The most relevant grumble I have with the book: there are several dishes which require the preparation of four to seven distinct recipes. The Wakame Sushi rolls consist of four recipes plus the dicing/slicing of roll veggies. The Tacos Three Ways is the most egregious example I've noticed, with eight recipes in total to deliver the dish as written. Still, there are several dishes that are a straight, single recipe or two.Read more ›
Most Recent Customer Reviews
Beautiful photos and great recipes. Charlie Trotter and Roxanne Klein outdid themselves.
I will say the recipes are very complex and many require exotic... Read more
I ate at Roxanne's when I lived in the SF Bay Area FOUR times...OMG it was like being in heaven. I bought the book from Roxanne, had her sign it and when I moved to the Central... Read morePublished 6 months ago by Leon B. Catchatoorian
I love the pictures in the book, it really brings the user into the farm to table experience. Recipes from simple to complex and all amazing.Published 7 months ago by Conscious Mama
This book has many great recipes varying from different cultures and some fusion, does tell a little on what raw is and how our foods are living also. Read morePublished 11 months ago by Jeanette
I love reading raw food books and this is one of them. The recipes are wonderful!Published 13 months ago by Rachel Plante
Beautifully photographed and wonderful to look at - imagine French cuisine except it is raw - for me difficult to present food as in the pics.Published 22 months ago by Tracy J.