Raw: The Uncook Book: New Vegetarian Food for Life

Overview

"When you eat raw foods you feel great. I just wanted to share that."
— Juliano

Raw [adj]. 1. clean 2. pure 3. uncontrived 4. free 5. safe 6.uncontaminated

Raw [adj]. 1. uncooked. 2. in the natural state; not processed or manufactured

Cook [v]. 1. to prepare food. 2. Brit....

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Overview

"When you eat raw foods you feel great. I just wanted to share that."
— Juliano

Raw [adj]. 1. clean 2. pure 3. uncontrived 4. free 5. safe 6.uncontaminated

Raw [adj]. 1. uncooked. 2. in the natural state; not processed or manufactured

Cook [v]. 1. to prepare food. 2. Brit. Colloq. to tamper with; falsify.3. slang to ruin

What is Raw?
UNcooked
UNadulterated
UNbelievably Delicious
Living Food

Raw is the first major guide to preparing gourmet raw cuisine, an introduction to the finest dining this planet has to offer, with unique dishes made entirely from vegetarian and living foods.

Raw offers ultimate pure flavor, thousands of textures, and beautiful effects on body, mind, soul and the environment! This isn't 100 variations of salad, but an ultra-gourmet cuisine, which fuses ancient culinary techniques with a modern and practical lifestyle. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies.

You're about to acquaint yourself with the vibrant flavors and miraculous nutrition of plant life in a way you never have before.

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Editorial Reviews

Spin
Juliano is the toast of Hollywood, somewhere between a chef and a guru. The food is spectacular, lush, colorful and tactile, he's more than a chef, he's an inspiration.
USA Today
Food fads come and go, Pan Asian, Haute Southern, Pacific Rim fusion, but the latest dining trends is actually the oldest: eating food raw
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Product Details

  • ISBN-13: 9780060392628
  • Publisher: HarperCollins Publishers
  • Publication date: 4/27/1999
  • Pages: 304
  • Sales rank: 468,000
  • Product dimensions: 8.00 (w) x 9.25 (h) x 0.85 (d)

Meet the Author

Juliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most "innovative cooking" ion the culinary conscious town. This is his first UNcook Book.

Juliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most "innovative cooking" ion the culinary conscious town. This is his first UNcook Book.

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Read an Excerpt

Thai Pasta

Serves 2

For Pasta:

2 cups zucchini and/or squash
1/2 cup red or yellow bell pepper sliced into long, thin pasta-like strips
1/2 cup Marinated Onion Ringlets
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/2 cup chopped mint
1/2 Marinated Portobelto
1/4 cup chopped scallion
1/4 cup chopped shallots
1 tablespoon Curry Chutney
2/3 tablespoon minced galanga
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons Thai chilies, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons chopped almonds

For Sauce:

2 tablespoons Lime leaves (kaffir lime), finely minced
1 tablespoon Lemon grass, finely minced
2/3 cup Raw Ricotta Cheese or Mac Cream
1/4 Cup olive oil
1/4 cup Nama Shoyu
1 1/2 cups coconut water (from 2 coconuts) or other liquid
1 teaspoon Thai chilies, chopped
1 tablespoon white wine

With a potato peeler, shave zucchini and/or squash lengthwise into long, thin strips; when you've shaved all sides down to the soft and seedy center, slice the remaining portion into long strips. In a serving bowl combine zucchini and/or squash, bell peppers, Marinated Onion Ringlets, tomato, basil, cilantro, mint, Marinated Portobello, scallions, shallots, Curry Chutney, galanga, garlic, ginger, Thai chilies, and lime juice. Mix and set aside. In a blender combine kaffir lime, lemon grass, Raw Ricotta Cheese, olive oil, Nama Shoyu, coconut water or other liquid, and Thai chilies. Blend well and pour over pasta. Splash the wine over the pasta, top with chopped almonds, and serve immediately.


SunshineRain

Serves 2

1/2 cup frozen cantaloupe
1/2 cup fresh nectarines, peeled
1/2 cup frozen peaches, chopped
1/2 cup frozen mango, chopped
1/2 cup maple syrup or honey
1 teaspoon cinnamon
1/2 cup fresh-squeezed orange juice

Thaw frozen fruit for five minutes. Use a large knife to chop the partially-thawed fruit into small chunks, and in a blender blend with the recipe's remaining ingredients. If the contents won't blend, use the aid of a rubber scraper while the blender is running, but don't get it near the blades. You can also turn off the blender, push the contents down toward the blades, start it back up again, and blend until thick and creamy. Drink immediately.

Raw. Copyright © by Juliano Brotman. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Customer Reviews

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Sort by: Showing all of 17 Customer Reviews
  • Anonymous

    Posted July 11, 2006

    Too difficult!

    All the recipes sound delicious and awesome but I haven't tried about 90% of them because they are too difficult. The recipes require too many ingredients or require ingredients I have never even heard of or require an appliance I don't have.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted July 10, 2006

    Great for cooks, bad for ordinary people

    I'm sure this is a fabulous book for someone who already eats raw foods and is looking for tastier recipes (which equals more time, more appliances). But for a beginner like me, I was so completely overwhelmed by this book that I decided eating raw would be WAY too much work. Now, a year later, I'm ready to find easier recipes so I can actually try this raw food thing out. Maybe I'll get back to this book when I become a raw food expert.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 3, 2001

    best cookboook for healthy living

    this book is very simple to cook and still very delicious. I like the fact that this book focus on vital vegan food. I recomand this book to everyone who is into healthy living.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted April 7, 2006

    The Dehydrator Cookies are Awesome!!!!

    The cookies alone are worth buying this book for! They're ingeniously made with grated and pureed apples, and they're delicious! Juliano is The Man!

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted June 6, 2005

    To much work

    This book sounds wonderful, but I'd have to quit my job to have the time to create these dishes!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 28, 2005

    rawsome!!!!

    this book has helped my mon and i to really expand our horizons about what eating raw can really mean! love the guacamole!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 25, 2004

    Recipes are too difficult

    This book has amazing recipes that SOUND delicious but they are sooo much trouble to make! Each recipe calls for so many ingredients and preparation ahead of time. Many ingredients are not found in your regular food stores too. It's great to prepare for a special occasion but for everyday cooking it's just too tedious and difficult. I wouldn't recommend this book as it will most likely just sit on your shelf.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 3, 2004

    FANTASTIC!

    This book is fantastic! I've only had it about a month but have tried about a quarter of the recipes in the book and haven't found a single one yet that isn't fabulous! I HIGHLY recommend it to anyone, it will make a believer of faw foods out of anyone!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 29, 2001

    Simply the BEST

    The best Raw Food book on the market!!!Juliano rules!

    1 out of 2 people found this review helpful.

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  • Posted January 23, 2010

    more from this reviewer

    I Also Recommend:

    Wonderful 2nd Raw Cookbook

    This raw food cookbook is absolutely wonderful. It is written well and had incredible recipes in it. This is not the first cookbook I would recommend if you have never cooked raw foods before since it is a little more indepth. With wonderful pictures and interesting writing, Juliano does an incredible job getting you excited about the foods you are making. The only drawback is that many of the recipes require other recipes (also found in the book) to be made first. So advance planning is a must here. As with most raw food uncooking it is important to remember to leave time for your meal preparation. Although most recipes are really quick to put together some do take additional time for dehydration or spouting. The directions are clearly written and interesting if you just want to read. I would recommend this to anyone who is familiar with and would like to expand their raw food library.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 18, 2010

    Okay

    I thought it was a great read.... but I was under the impression that it was more of a vegitarian cookbook... and while it still provides recipes for raw foods... you don't really need a book for that... It's great for ideas, but I would suggest just checking it out from a library rather than buying it.

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  • Anonymous

    Posted November 28, 2009

    Yum!!! While many of the recipes require a little forethought, we haven't encountered anything we couldn't do with a food processor, a blender and an oven on warm. Many of the recipes are now staples in our house (raw marinara, carrot cake, etc.)

    In late July, my husband & I started on the pH miracle diet (Dr. Robert Young) which stresses lots of veggies, sprouts and a mostly alkaline diet.
    While not all of the ingredients in RAW are alkaline, a vast majority are. We've enjoyed trying the recipes and experimenting with variations more in line with the pH diet (Liquid Aminos instead of Nama Shoyu, lemon or lime juice instead of vinegar, etc.).

    I agree that sprouting the grains and seeds takes some planning and forethought. But we haven't bought any new equipment to make the recipes in this book.

    We have the raw marinara about once a week - some times with the raw pasta, sometimes with quinoa pasta and sometimes with spaghetti squash. The carrot cake recipe is awesome and was on our Thanksgiving menu this year (but it does take longer than 15 minutes to make - the prep times are generally how long it takes to put the ingredients together after you've done all the mincing and dicing.


    The most challenging thing we've tried was the cheese burger - it was incredible - but we had to start about 3 or 4 days in advance in order to get everything sprouted and dried for final assembly.

    The instructions are simple and easy to follow. The burgers didn't require any single long period of time, just a few minutes on 4 consecutive days.

    I am thoroughly enjoying the book and am looking forward to trying Juliano's restaurant on my next trip to California.

    Enjoy!

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    Posted March 27, 2010

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    Posted September 29, 2010

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    Posted December 4, 2008

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    Posted January 2, 2012

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  • Anonymous

    Posted January 20, 2010

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