Binding: Hardcover
ASIN: 0060793554
Manufacturer: William Morrow Cookbooks
Release Date: 2005-07-05
Average Customer Review: 
(From 98 total reviews)
List Price: $37.50
Amazon Price: $20.00 (39 new 18 used available)
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Editorial Reviews
Product Description:
Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant — and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.
The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately — “Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy.” This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, “Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers.”
In this lushly photographed book, Kenney and Melngailis share some of that magic — and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours — no matter what your present diet. And you’ll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
Customer Reviews
Call it “raw food made difficult as hell” by Arianna Kodaly
The phrase “real world” in the title is deceptive. The recipes in this book require expensive equipment, loads of prep time, and exotic ingredients. As far as my experiences have been, real people in the real world don’t generally have all of that time and money to devote to such things, myself included. I resold my copy of this book after I realized that making just a few recipes out of this book totally broke my budget.
Great Ice Cream Recipe by Eleanor Rigby
I bought this after going to Pure Food and Wine and loving all my food. I really wanted the ice “cream” recipe (cashews and coconut), which is fantastic. I’ve tried a few other recipes too which are good. It’s a pretty book too, and explained well. Also some interesting points on sake and other resources. Worth it if you are getting into raw food.
Great intro to Raw by Veganmommy
I have 10 raw books on my table right now and this is the one I recommend and show people who are interested in learning about raw foods. It shares the author’s journey into raw foods and gives hints and makes comments that are often the perfect answer to what I was asking myself. It doesn’t preach but teaches. It makes raw foods appealing and enticing where frankly many other books are lacking. I’m not a wealthy person, more a country bumkin, but when spending extra money means delicious, healthy foods, I find a way to put my money where my mouth is, because I know as a result, I am less likely to have my family sitting around me in a hospital room trying to make sense of cancer or other food related illnesses. We are what we eat, bottom line. This book makes the decision to incorporate a healthier diet a doable process.
one of the best raw “cookbooks” out there by emareyeehen
we bought this a few months ago and have had a lot of success with the recipes. it’s basically what it says, “raw food real world.” The authors understand that in our world it’s very difficult to eat 100% raw and don’t necessarily advocate that especially when you’re starting out. My wife and I eat about 50-75% raw and would love to do more but are still trying to find our rhythm. If you’re getting into raw food then you know what i mean. This book will help. very insightful.
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