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This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine.
Whether you are curious about adding raw foods to your diet, or have been eating raw for years, The Complete Book of Raw Food, Second Edition contains over 400 mouth-watering-recipes produced by more than 50 of the world’s top raw food chefs, and is your essential resource on choosing ingredients, eating right and creating delicious dishes to satisfy any palate.
From soups and salads to main dishes and desserts, The Complete Book of Raw Food, Second Edition is the largest published collection of raw food recipes. This new edition features more than 50 new recipes from up-and-coming chefs. Among these inspired raw dishes are unexpected delights such as Lasagna, Easy Pad Thai, Zucchini Bread, and Granola--all delicious--all made with live ingredients.
The Complete Book of Raw Food, Second Edition also includes advice on choosing ingredients, resources to buy the tools you need to create raw dishes, and a comprehensive Raw Food Glossary. The second edition is expanded to include prep times for all recipes an all-new color insert, and contains updated information on kitchen equipment, techniques, and raw food festivals.
The Complete Book of Raw Food, Second Edition includes a detailed preparation for all categories of dishes including Salad Dressings, Entrees, and Delicious Desserts. Here are just a few examples of the delicious recipes available in The Complete Book of Raw Food, Second Edition:
■ Spinach Pesto
■ Raw Ravioli
■ Walnut Stuffed Peppers
■ Tomato Wild Rice Soup
■ Chocolate Smoothie
■ Watermelon Mountains
Whether you're a raw food devotee, a seasoned vegetarian, or just want to prepare delicious, healthy recipes in your own home, The Complete Book of Raw Food, Second Edition is a kitchen essential.
About the Author
Victoria Boutenko, Juliano, Karen Knowler, Viktoras Kulvinskas, Elaina Love, Elysa Markowitz, Rhio, Rita Romano, Nomi Shannon, Shazzie, Cherie Soria, and David Wolfe
Julie Rodwell (Editor):
Julie Rodwell is a writer, editor and raw food devotee. She lives in Olympia, Washington.
Table of Contents
Introduction: Why Raw? 1
Part I The Raw Kitchen
Chapter 1 The Right Ingredients 6
In the Pantry
In the Fridge
Chapter 2 Essential Tools 14
Chapter 3 Juicers and Juicing 18
Choosing a Juicer
Using your Juicer
Chapter 4 Sprouting and Greening 25
Choosing a Sprouting Location
Rinsing and Draining
Chapter 5 Dehydrating 35
Using an Electric Dehydrator
Chapter 6 Advice from the Pros 40
The Balance of Five Tastes
Tips on Presentation
Tips on Ingredients
Tips on Soaking
Tips on Flavoring Dishes
Tips on Techniques
Tips on General Food Preparation
Part II Recipes
Chapter 7 Salads & Dressings 57
Chapter 8 Soups 96
Chapter 9 Snacks & Sides 123
Chapter 10 Smoothies, Shakes, & Juices 155
Chapter 11 Bread, Crackers, & Chips 180
Chapter 12 Raw Milk & Cheese Substitutes 204
Chapter 13 Breakfast, Lunch, & Dinner Entrées 216
Early Bird Specials
Platos de Mexico y España
Other Classic Entrées
Chapter 14 Spreads, Sauces, & Dips 281
Chapter 15 Cookies & Other Sweets 319
Chapter 16 Pies & Cakes 343
Chapter 17 Ice Cream & Puddings 363
Part III Appendix & Resources
Raw Food Glossary 385
Suggested Reading 397
Meet our Chefs 409
Services & Supplies 453