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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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I just cannot believe that they chose to call it "Raw Food/Real World!"
I guess their target audience is older, wealthier, and more sophisticated than the average teen. But seriously, what Real World do they think we live in that we'd want to use a whole black truffle (NOT the chocolate kind!) in a recipe that feeds 4?
Like many kids her age, our daughter wants to add raw food to her vegetarian diet, for her health. We live in an area abundant with high-quality fresh local produce, often organic, and have access to a huge variety of heirloom vegetables, exotic imported produce, and international foods. So it stuns me that there are ingredients that I'd have to order online.
Everything about the packaging and format of this book appeals to teens looking for health and sophistication, yet the authors place those prizes just out of reach. I am unaccustomed to having to say "no" to my daughter's adventures in the kitchen, but this book has given me that unpleasant opportunity.
I recommend Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes for young people who want exciting raw recipes in a beautiful format.
For the occasional fling this is fine. For the long term I recommend Living In The Raw by Rose Lee Calabro, or Anna Marie Clement's book which you can get directly from Hippocrates Health Institute. Her recipes have proper combining built into them so the job is easier. They're not "gourmet" but they're easy, tasty, and nutritious. Granted, there aren't pretty pictures of pretty people and pretty food on every page but there is definitely more for the money.
Nearly all of those books are of some value and each offered 2 or 3 recipes I would use on a regular basis, which for me is a success.
I have been tempted to get this book for a long time, but for whatever reason kept buying material from other people. Well I finally got it, and am very happy I finally did. Visually this is the most stunning recipe book of any kind I own or have ever seen. Very colorful with beautiful photographs everywhere. Each page has a different layout of colors and themes making looking at it never boring. It is true that 2 or 3 pages in this book have a light yellow background with white print, making it a strain on the eyes. But what's 2 or 3 pages out of several hundred?
There are a few things with the index and the layout that could have been tweeked, but as far as being beautiful and more importantly the recipes themselves, this book has no equal. Instead of only finding 2 or 3 recipes I like I found MANY. Alot of raw food recipe books will give you recipes like : Put broccoli and water in a blender with some oil and tell you it makes the most wonderful soup ever. Yuck! This book, however, makes raw food eating truly gourmet and delicious. With this book you will never miss cooked foods again, well at least I haven't. Not only are most of the recipes great tasting but they are beautiful looking as well. Works of art.
I have read reviews for many of the books I have purchased and many of them say "if you only buy one raw cookbook get this one". So I get them and am half satisfied in the end. With this one it really is true however : If you only get one raw foods cookbook , get this one! If you get two, I also recommend "Living Cuisine" by Renee Loux Underkoffler .