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Product Description
Review
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 )
“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” (Gisele Bündchen )
“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” (Forbes )
“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” (Publishers Weekly )
“My favorites are the Black Trumpet Mushroom Napoleon and the Classic Sundae!” (Gisele Bündchen )
“‘Raw’ and ‘vegetarian’ are not adjectives usually associated with haute cuisine, but at Pure Food and Wine, as if by magic, such ingredients are turned into exquisite and exotically delicious offerings.” (Forbes )
“At once sophisticated and rigorously raw, [Melngailis’ recipes] range from quick and easy milks, juices and items from Pure Food and Wine’s “family meal”…to intriguing dishes off the restaurant menu… And nonpreachy primers on ingredients and techniques used in raw preparations make the book accessible…for a wider audience…” (Publishers Weekly )
Book Description
Picking up where the bestselling Raw Food/Real World left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails.
- Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the go
- Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and Mint
- Find out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrÉe
- Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sprouts
- Satisfy your sweet tooth with a Classic Sundae and Caramel Bars
No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful superfoods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—living on raw foods.
Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.
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Most helpful customer reviews
13 of 13 people found the following review helpful
5.0 out of 5 stars
Fantastic book, even better than Raw Food Real World,
By Jonah's Mom (Vancouver, BC) - See all my reviews
This review is from: Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine (Hardcover)
I have made a handful of recipes from this book and all have been fantastic and easy. I like it better than Raw Food Real World as there are more simpler recipes, and I just seem to be interested in more of the ones in this book. (that said, RFRW has many indispensable nut milk and smoothie recipes that I go back to again and again). And of course, similar to RFRW, the photographs are fabulous. I really like photos in my recipe books!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.
5.0 out of 5 stars
Raw vegan recipes,
Amazon Verified Purchase(What's this?)
This review is from: Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine (Hardcover)
This book is amazing. The pictures are beautiful and the recipes are delicious! Sure , some of them have lots of steps, but it's worth it!
3.0 out of 5 stars
Living Raw Food,
By
This review is from: Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine (Hardcover)
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 book
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