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In this book, chef Kenney (Raw Food Real World) aims to provide easy recipes for the preparation of raw vegan foods, which cannot be heated beyond 118 degrees and usually require some time to create. A raw food novice can marvel at the creation of a recipe for eggplant bacon and the (albeit time-consuming) simplicity of making homemade almond milk. There is a certain time commitment when choosing this diet; for example, many of the recipes require that food items be dehydrated or frozen overnight or for many hours in order to gain the desired flavor and consistency. The book pretty much sticks to contemporary fusion cuisine, with a little bit of Asian, Mexican, and Italian flavors showing up within each section. Particularly innovative and delicious are the dessert and ice cream recipes. Generally, Kenney's choices will appeal to both the non-raw-food-eating cook and the raw-food devotee alike with his healthful and tempting recipes. Recommended for public libraries with special diet cookbook sections.