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Raw Hardcover – Apr 15 1999


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Product Details

  • Hardcover: 304 pages
  • Publisher: Cookbooks; 1 edition (April 15 1999)
  • Language: English
  • ISBN-10: 0060392622
  • ISBN-13: 978-0060392628
  • Product Dimensions: 20.3 x 2.2 x 23.5 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Bestsellers Rank: #140,977 in Books (See Top 100 in Books)

Product Description

From Amazon

"Gourmet raw cuisine"--if that sounds like an oxymoron, you'll be amazed by the creativity of the recipes in this book. Every food is "live" (uncooked) in these vegetarian recipes from Juliano, the raw-food guru of Los Angeles. Juliano believes that fruits, vegetables, nuts, grains, beans, and seeds in their rawest and purest form are the most nourishing foods. If your imagination stops at alfalfa sprouts and grated carrots, hold onto your cutting board. Juliano's recipes include Butternut Squash Soup, New Moon Fruit Stew, Thai Green Papaya Salad, Living Buckwheat Pizza Crust, Mango Essene Bread, Mock Salmon Sushi, Raw Spring Rolls, seven varieties of burritos, nine varieties of pizza, and nine unusual smoothies. Desserts? Try EZ Pudding (made with maple syrup, avocados, and carob powder) or Cashew Gelato (cashew butter, maple syrup, and almonds, served frozen). There are also condiments, dressings, and sauces, and plenty of information about preparing raw foods, including how to soak and sprout beans, grains, seeds, and nuts.

It may seem like cheating, but a food dehydrator is permitted to "bake" pizza, cookies, and breads. It blows hot air, but never heats foods hotter than 120°F, which, claims Juliano, "allows all the delicate nutrients that are usually burned out of cooked foods to remain intact." Raw is filled with gorgeous color photos of the foods in all their vibrant colors and a number of photos of the vibrant Juliano (not in the raw). "Before you know it," says Juliano, "you'll be Raw and loving it." --Joan Price

Review

<P>"Food fads come and go, Pan Asian, Haute Southern, Pacific Rim fusion, but the latest dining trends is actually the oldest: eating food raw." -- <I>USA Today</I>

Customer Reviews

3.9 out of 5 stars

Most helpful customer reviews

3 of 3 people found the following review helpful By Hayward famiy on March 21 2004
Format: Hardcover
If you are new to raw foods this isn't the book. I asked for this for Christmas, and received it but haven't used it yet. The recipes seem very time consuming and, if you don't have a good dehydrator, the kind that has a temperature gauge, then that is another investment you need for most of the recipes. I have the cheap Mr. Coffee dehydrator, that actually cooks the food at high tempteratures, therefore not making the food raw any more. If you have the funds to buy a nice dehydrator and the time to prepare the foods, then this would probably be a good book as the recipes look delicious!
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2 of 2 people found the following review helpful By Firecracker on Nov. 26 2001
Format: Hardcover
The colorful photos and imagination of ingredient components that put together this wonderful work of food art called an uncook book is worth 4 stars. RAW is indeed worthy of coffee table status. Each recipe appears to be indescribably delicious and full of adventure to the chef looking for a challenge.
One such recipe, Hummus a L'orange was gold. I've prepared raw sprouted hummus before and the taste was never very desireable, yet Juliano's version with the addition of cashews, miso, amongst other obscure ingredients and exotic spices has turned this ordinary dish into a festival for the tastebuds.
The falafel patties were more of a dissapoinment to me. Since this recipe also required sprouted chickpeas, I made it alongside the hummus recipe. The high percentage of salt called for in this recipe was overkill, leaving the main ingredients without a note of possibility in taste. Suggestion: if you must use salt, add at the end and a little bit at a time. Juliano's intentions for the high amounts of sodium chloride (present in both sea and table salt) is understandably to impress upon the palate of a cooked food eater.
Since many of the recipes within this book are multi-stepped, and some requiring other recipes within his book, they appear to be meant for company or pot luck type functions, rather than simple meals a raw eater could throw together to enjoy by his raw self. In other words, if you are a begninner in the kitchen, RAW will prove quite a challenge for you.
Yet many recipes DO seem easy to put together, like the soups, salads, and some of the drinks, and as long as you have all the ingredients or good substitutions on hand, you are good to go. Good-quality blenders and knives are a necessity for most of these.
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3 of 3 people found the following review helpful By F. Thomas Zelenz on Feb. 19 2004
Format: Hardcover
The book, while inspiring, leaves a lot to be desired, like recipes that actually work. It has been more than disappointing when time and again, after spending literally days to sprout ingredients, chop, food process, blend, and dehydrate to have an unedible mess come out. Maybe in the la-la land Juliano lives in, everything just 'works out' somehow, even with incomplete recipes. I, however, am having a bit more trouble. Buyer beware.
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14 of 16 people found the following review helpful By J. Scharp on May 5 2004
Format: Hardcover
I am SOOO glad I got this book from the library FIRST! I recommend that. I am a Michigan mom that is into healthy foods, where organic food is quite costly. I'm a health educator with nutrition as a major and I am always interested in new and exciting ways to be healthy, prepare vegetables, and healthy food. BUT....JUST in case you are not totally engrossed in RAW food yet, I recommend you borrow it. I read about this book, and its author from a Fitness magazine I read. It sounded GREAT! I thought it would be a great book to get recipes for my juicer and learn some other healthy recipes as well. Well, I sat down to read/look at the book, it has beautiful pictures and text, and some fun sounding recipe titles etc. But I soon realized that this was not going to work for me and my family. I have 2 kids ages, 5 and 3, and a husband that is healthy and fit, but would not touch most of this stuff with a 10 foot pole. I would be putting a LOT of time and preparation into stuff that only I would probably eat. This type of dieting is a bit over the top. And may be fun once in awhile. It would be a fun trip to his restaurant, to have SOME ONE ELSE make it. Juliano is as interesting looking as his food. But unless you are totally committed to this way of life, you may be totally flustered by the amount of time and energy it will take to sprout, dehydrate, chop and chop, and prepare more than half the stuff in this book. The list of ingredients is also daunting to say the least. Anyway, I suggest you get the book from the library first, and see if this is what you really want. It saved ME some money!Read more ›
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1 of 1 people found the following review helpful By B. Marold on Dec 12 2003
Format: Hardcover
I embarked on a review of this book to get a different perspective on the raw food techniques presented by the very well known Charlie Trotter and his co-author Roxanne Klein in the new book entitled simply 'Raw'. I was skeptical that Trotter's book approached the subject in a way which would encourage anyone to try this food if they were not already devoted to the doctrine.
This older book goes a long way toward making this cuisine a lot more practical and interesting to the ordinary foodie and certainly more accessible to the Vegans to whom this approach will be attractive. The raw food movement actually goes at least one step beyond the vegan doctrine in that it excludes any foodstuffs which have been processed at a temperature of 120 degrees Fahrenheit or above. By extension, it excludes any foodstuffs which can only be made palatable by heating to this temperature. This excludes virtually all conventional baking. By coincidence, it also excludes virtually all white starchy foods such as potatoes, white rice, and pasta. This immediately makes the cuisine more attractive as a resource for those people who have a strong inclination to reducing carbohydrates.
Juliano Brotman's book is accessible to more people because it eliminates one barrier placed by Trotter's book in that it uses very few unusual fresh ingredients. It's list of special materials should certainly be much more accessible to anyone living in or near a large city or near a good health food store. As always, non-perishable special items are availible to anyone within reach of an Internet connection. Juliano's book goes an extra step by supplying substitute methods for techniques which are best done by a juicer or a dehydrator.
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