What I want to know is, why in the world did it take me so long to stumble across this gem?! I own many raw recipe books and this is one of the very best I have seen. It's the 2nd edition of a book of recipes used at the Hippocrates Health Institute in Florida. It's by Anna Maria Clement (co-director of Hippocrates with her husband, Brian Clement) and Kelly Serbonich, former chef at Hippocrates (with 20 recipes by Chad Sarno, raw food chef extraordinaire).
It is well-organized; has excellent production values; info galore on appliances, techniques, and ingredients; full color photos; 170 recipes (many, if not the majority, of which do not require dehydrating, which is great for me as I don't own a dehydrator); it's indexed; and the icing on the cake is that the book is spiral bound--it lays flat so you can actually USE IT in the kitchen. THIS is what a recipe book should be like. I have enjoyed the recipes I have tried from this book and I'm really happy I came across it.
Highly recommended for raw foodists or anyone who wants to make interesting, healthful meals.