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Raw Review
Raw food diet has saved my life. For those of us who really must "stay raw" in order to have happy and healthy bodies "or else," a book like this is a great inspiration. No, I can't find a lot of the ingredients. I never even *heard* of white or red baby carrots before, or yuzu citron juice, or white truffle oil, dragon chile, tamarind juice, and many other ingredients. If I did know what they were or knew where to find them, chances are I could not afford them. But that's okay. This book expands my horizons. I can try to understand the visual and flavors of such ingredients, and if I can't get the actual ingredients, I can substitute with something else. That's one of the great things about raw food preparation -- substitutions are pretty easy and fun to do!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. And I know from experience that you don't have to eat only raw foods to appreciate these recipes too.
I call this my "hoity toity" raw recipe book. It's big, beautiful heavy and replete with lots of hoity toity gourmand photographs. I don't know how many recipes I will ever actually make out of this book, but I consider it a work of art and know I will always enjoy thumbing through it for raw food preparation inspiration at the very least. Oh, and it's so beautiful and big and it would make a great coffee table book too. That's where I'm keeping mine.
I hope that this book will also inspire more and more professional chefs to offer delights like these on their menus!
(P.S. I had serious health problems and 75 lbs. more excess weight before switching to raw diet. Raw rocks!)
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