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Raw Food/Real World: 100 Recipes to Get the Glow Hardcover – July 5, 2005
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About the Author
Matthew Kenney and Sarma Melngailis are the head chefs and co-owners of Pure Food and Wine. Matthew Kenney has been the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994, Food and Wine included him as one of their Ten Best New Chefs of the Year. His other books include Matthew Kenney's Mediterranean Cooking and Big City Cooking. Kenney and Melngailis live in New York City.
Sarma Melngailis is the cocreator and owner of Pure Food and Wine and founder of the online boutiques One Lucky Duck and Shiny Happy Pets, through which she is expanding her reach with all things raw and organic. The coauthor (with Matthew Kenney) of Raw Food/Real World, she lives in New York City with her two cats.
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Top customer reviews
I am consider myself a gourmet cook, but the ingredients for the majority of these recipes cannot be found in the average market. I guess if you are NYC socialites like these authors, you can afford anything. If you are looking for a coffee-table book with self-indulgent authors plastering photos of themselves throughout, then this is the book for you. If you are looking raw food recipe book, then look elsewhere.
I like that that authors used to be cooked-food chefs so their creativity is very evident in the recipes. Some, yes, are very time consuming and they warn you in advance. Some take 5-10 minutes to make so it runs the gamut.
EQUIPMENT/INGREDIENTS in the book:
- I made a lot of the recipes with just a regular blender (not a Vitamix) and a small food processor and everything came out great. If I could afford a Vitamix and a huge food processor I'd get them but right now what I have is working.
- Do you need a food dehydrator? If you want to make a lot of raw food recipes (whether in this book or any other), yes...eventually. I recommend the Excalibur but unless you're making food for an entire family, get the 4 or 5 tray and several non-stick sheets. Worth every single penny. Seriously.
- I have a juicer and even when the recipe calls for juicing things, I don't use it...it's a pain to clean and I prefer to just throw stuff in the blender. At some point I might take it out of the cabinet and use it, but you don't need it (in my opinion)
- A simple citrus juicer (where you twist the orange/lemon/lime on top) is perfect and necessary. I got mine for $3 at TJMaxx.
- Some of the ingredients might be hard to find depending on where you live. If you have a Whole Foods or any other natural market nearby you should be good. Also check the Asian markets. To me, ordering coconut butter, raw honey and agave nectar (if you can't find it at the store) is worth it. If you're going to buy more of anything, it's the agave nectar so stock up.
- Thai coconuts are used quite a bit in this book (and many others); get them at an Asian market where they should be about $1 each; you'd be amazed at how versatile the coconut is!
- If you have a nut allergy you might have a difficult time making some of the recipes in the book, mainly the crackers, but you could probably substitute seeds instead (sunflower, flax, hemp, etc)
- Yes, it seemed I spent a lot of money on ingredients at first but I also quit spending money on crap I used to eat, too, so I feel like it kind of evened out for me.
- The chocolate pudding is ridiculously good. So are the macaroons.
- Their citrus dressing made me love salads again.
- The smoothies and juices are simple (again, I throw everything in the blender, even for juices); some are unique but all taste fantastic
- I have made mostly every recipe in the book minus the really time-consuming ones or the ones with foods out of season and they have been great! I'm dehydrating the apple crepes, almond cookies and macaroons right now. Can't wait...
Overall, I think making raw food is rather time consuming until you get into a groove and then things speed up pretty quickly. Most of the time is spent just figuring out how to make a this 'new cuisine' but once you get the hang of it things will get easier.
Now that I've made quite a number of things, my next book purchases will be "Ani's Raw Kitchen" and the one from Cafe Gratitude in San Francisco (I have eaten there several times and the food is amazing...)