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Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes Hardcover – October 28, 2010
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"Alissa's devoted following includes hundreds who have maintained successful weight losses, healed themselves of a myriad of diseases, and swear by her simple and fun approach to fantastic health." — Get Fresh! Magazine
About the Author
An internationally recognized chef, speaker, author and raw food authority, Alissa Cohen and her husband divide their time between Boston and Maine.
Leah J. Dubois is a former chef at top east coast restaurants and lives in Boston.
Top customer reviews
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I had the experience of eating at her former restaurant Grezzo in Boston in 2008. I loved my food, especially the sliders and gnocchi and that recipe is in here. Even if you are a novice, this book is for you. There is a juicing section with combos, which is really nice the way it is laid out and makes it easy to build a shopping list from. I also loved the salad dressing and the cheeses. I am making rejuvlac tomorrow, so I can make a hard cheese.
I highly recommend this book. There are techniques, spice mixtures, it is awesome. Nearly 95 percent of the ingredients are easy to find and that is hughe for a raw food cookbook ( and I have just about everyone that has been released, Amazon can confirm that). Believe me, this book is on the great side of those book that become classics. I love the fact that there is a description of our wonderful fruit and veggies. A thorough description of how to bring yourself into the raw lifestyles, developing your raw kitchen and sprouting Do yourself a favor and get this for you. It will quickly take over as a preferred book.
Well organized, good index, references to recipes (used in conjunction with another recipe) are complete with page numbers!
I have a bunch of RAW food books, and this will take it's place in the top 3!
Well worth the price and is suitable for both newbie and more experienced raw fooders.
I think many of these recipes were untested fillers thrown into the book so Cohen would make her publishing deadline. I would have preferred a small collection of sure things, but I think Chef Alissa was aiming to write a deluxe raw omnibus cookbook. Gourmet raw food can be expensive to prepare, so misfires are especially painful and I wish she'd kept that in mind.
In the case of the book's ice creams, I think the recipes may even be *intentionally* wrong. Just a mean, paranoid hunch! Her ice cream recipes call for massive amounts of liquid, and if you follow them to the letter, you get creamy slush, not ice cream. I'm certified as a gourmet raw chef myself ::pops collar::, and you don't want four cups of water (even delicious coconut water) in your ice cream recipe! In the Cinnamon Ice Cream, for example, use ONE cup of coconut or regular water. One!
Don't make the Lobster Benedict. I still feel grossed out and suckered by that recipe! I recently made the BBQ Sauce, and though I only used a few dates vs. the entire cup Cohen calls for in the ingredient list, the sauce was still crazy sweet and not very barbecue-y, though delicious in a tamarind chutney-like way.
Her dehydration times are usually off, too. I find I usually have to drastically increase what she recommends (I'm looking at you, Blueberry Pancakes).
The onion rings were impossible. At her restaurant, she *must* use something other than water to make the dredging mixture stick. I have since learned another technique, a batter coating, but no matter...
This sounds like a bad review, doesn't it? Nitpicks aside, I still think it's one of the most exciting, elegant raw cookbooks I've ever read. I'm a spice fiend, and I could never think up something like Alissa's Mushroom Seasoning, which *makes* the excellent Wild Mushroom Fettuccine. I still haven't made her Papaya Steak (something I plan to remedy soon), but the look of it alone blows me away. I also love the intro sections on equipment and ingredients.
Enjoy the book; just prepare to modify and re-make a lot of the recipes to your liking.