Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine Hardcover – Jun 11 2009
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Praise for New York City’s Premier Raw Restaurant, Pure Food and Wine“Whether you’re into raw food or not, Sarma’s restaurant is really great, and her One Lucky Duck Juice and Takeaway around the corner is my afternoon go-to spot when I’m in NYC. I always feel at home there!” (Owen Wilson )
About the Author
Sarma Melngailis is the cocreator and owner of Pure Food and Wine and founder of the online boutiques One Lucky Duck and Shiny Happy Pets, through which she is expanding her reach with all things raw and organic. The coauthor (with Matthew Kenney) of <em>Raw Food/Real World</em>, she lives in New York City with her two cats.
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Top Customer Reviews
This isn't a bad book for raw food beginners, as some of the recipes are easy, though it is certainly not a book intended to provide an "overview" on raw food - there are other books for that. This is recipe focused.
I have only a couple of minor criticisms. Young thai coconuts factor in a lot of the recipes here, and the method to open them described in this book (and in RFRW) is nearly impossible unless you are strong and have a proper cleaver and are well skilled with a knife. There are much easier and safer methods out there, so do a little research. And they do get easier with practice.
Also, she makes reference to using "half sheet pans" inside the "excalibur dehydrator" on page 27. However, the excalibur dehydrator she describes is 14" by 14", and half sheet pans are actually 18" long! They must have some sort of commercial sized dehydrators they use at their restaurant. So you will need to divide the batter used in some of the recipes into two pans to fit them in the home model of the excalibur. Unless you want to spend $6k on the professional model.
Most recent customer reviews
there are a few good recipes in this book but it is over-priced and too sort of- look at me I'm beautiful because I eat raw foods..Published on March 16 2013 by M.
It is okay I didn't enjoy it as much as RAW FOOD/REAL WORLD with her then partner Matthew Kenney. I prefer that recipes of that bookPublished on Aug. 9 2011 by Betty
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