Average Reviews:
(More customer reviews)I have at least four other raw food cookbooks. The recipes in them always have a thousand ingredients and take forever to produce. I wind up not using them because of the exotic ingredients or the time it takes to make the food. Soaking, cutting, blending, juicing, dehydrating, all in one recipe usually!
This book uses simple, available ingredients and a minimum of time to prepare. I can usually prepare a dish from what's already in my house, which if you've used any other book, is usually impossible. Yes you might need to blend something and then dehydrate it, but you probably didn't have to soak it and juice it and hang it somewhere first.
The other thing I really like about the book is that if you use their recipes for salad dressings, for example, you are not just adding flavor, but you are also adding nutritional content. It's all very well thought-out. It's a lovely little book that I recommend to anyone who is interested in making simple, elegant raw food dishes that taste great.
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Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years' experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.
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