First of all, this is a good book with plenty of great recipes and inspirations etc etc etc. However, I find Juliano's technique is best suited to someone who owns a restaurant or at least has nothing else to do all day except prepare food. For someone like me with a full time job, a wife and a child the recipes are completely impractical since a lot of the recipes need to be dehydrated for up to 13 hours and most of them refer to other recipes in the book. You think you're going to spend half an hour making something only to find that the recipe requires a condiment detailed on another page that takes half a day to make.
For example, I decided to make the raw carrot cake. It said "this is the tastiest *20 minute* carrot cake you'll ... Read More:
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I like Natalia Rose's take on raw food and a better 'whole' life. She advocates eating organic, seasonal, local food in the raw, either wholly or partially. And she helps integrate the body, mind and spirit in the entire endeavour.
I think her first book, on diet and detox, is a better introduction to her whole world and work, but this is still a very accessible book for the reader new to raw food (which means raw or cooked at extremely low heats).
I agree with one viewer below that this is not the book for the rabid vegan who will never want to read a thing about anyone who eats differently... but very few people are so narrow in their thinking. Rose's book is for a wide range of people trying to better their diets and habits. I, for ... Read More:
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I like Natalia Rose's take on raw food and a better 'whole' life. She advocates eating organic, seasonal, local food in the raw, either wholly or partially. And she helps integrate the body, mind and spirit in the entire endeavour.
I think her first book, on diet and detox, is a better introduction to her whole world and work, but this is still a very accessible book for the reader new to raw food (which means raw or cooked at extremely low heats).
I agree with one viewer below that this is not the book for the rabid vegan who will never want to read a thing about anyone who eats differently... but very few people are so narrow in their thinking. Rose's book is for a wide range of people trying to better their diets and habits. I, for ... Read More:
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This is a great book (ardderchog!), its got pictures, plenty of words all about food from across the globe. Its got a pic of a black woman with nanas on her head. It also has a range of excellent and bizzare recipes, for example pigeon pee - gunga soup. If you don't buy this book then your just a racist
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Until I met my wife, I was not really into vegetarian food, and was basically carnivorous. Over the years, I have learned both to cook and to enjoy a lot more vegetarian food, which in any case seems to have improved immeasurably in Britain over the past ten years or so.
This book is superb. Despite some reviews in the US saying that the recipes were too complicated or time-consuming, I really don't think they are (it only takes a few minutes to grind some spices; is that really so hard?); besides, I like to spend a bit of time in the kitchen if I'm making something special.
They use ingredients which are now widely available in larger cities, with a Mexican twist in a lot of cases; the black bean recipes thrilled my wife (who, Miami-bred, has rarely found ... Read More:
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It is just what it says it is. An encylopedia. A lot of terms and pepper types are listed; many no one really cares about. Recipes are pretty much layed out O.K. and at least your are given a relative heat ranking...
Seen worse, seen better. I have purchase quite a few books as I enjoy reading the history/narrative as much as trying some of the recipes.
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A fabulous read. Unlike many other vegan authors, Erik Markus makes the case for veganism (extremely well) by stating the facts. The book is all the more powerful for the matter of fact approach Markus adopts. Buy it now. If you're thinking about becoming vegan, this book will confirm time and again, that you'll be making the right choice.
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I picked this cookbook up on a whim, and thank goodness I did! This clever little book is necessary for anyone who loves cooking and experimenting with mushrooms. Not only does it have the most delicious recipes, but I love the narrative that goes down the sides of most of the pages. It is here that you learn about all different exotic mushrooms, fresh vs. dried, etc. The mushroom barley soup is the best we've had, and we haven't been disappointed with any other recipe either. I've given this book to every true mushroom lover I know!
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I bought this book with very low expectations, but what a brilliant book. Not only is is vegetarian, it is vegan and low fat. I have worked my way through some of the book creating tasty and satisfying main meals and still have loads of things to try. Everyone was a winner, even the recipes I thought might not be to my taste! On the strength of this book I have bought more of Robin Robertsons cookery books and have not been disappointed. One word of warning though, this is an American cookery book and has American cup measures which scare some people. No problem, go and buy a set of American cup measures and you're away. It's actually a lot easier than weighing everything!
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