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Sweet Gratitude: A New World of Raw Desserts [Paperback]

Matthew Rogers , Tiziana Alipo Tamborra , Terces Engelhart
4.0 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

Oct. 14 2008
Sweet Gratitude is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!

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Sweet Gratitude: A New World of Raw Desserts + I Am Grateful: Recipes and Lifestyle of Cafe Gratitude
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“Whenever I have the opportunity to visit Café Gratitude, I am usually so overwhelmed by the joy and wonder of the dessert menu that I literally skip my meal and just have one or more of the delicious raw, organic desserts.”
—David Wolfe, author of The Sunfood Diet Success System, Naked Chocolate, and Amazing Grace and founder of Sunfood Nutrition

“The recipes in Sweet Gratitude can seem involved at first—they may entail learning to use unfamiliar ingredients such as Irish Moss (a sea vegetable) or learning to create your own liquid vanilla—but once you’ve learned the techniques, the recipes aren’t as complex as they first seemed and the results are oh so worth it. With regular desserts, you can expect only sin and guilt from your indulgence, but with these recipes you get living enzymes, protein, and healthy fats. I've been blown away by every recipe I’ve tried.”

“Forget that these are the healthiest desserts you will ever eat. Matthew and Tiziana have taken their genius and put it into a collection of the most creative, delicious, purely decadent, over-the-top-amazing recipes I’ve had the pleasure to eat and admire!”
—Elaina Love, founder of Pure Joy Planet, executive chef and co-owner of Café Soulstice

“These recipe are alive with love, charm, and true passion for life!”
—David and Cynthia Briscoe, co-founders of Macrobiotic America

“The format of the book is built like a self-help book but with the comforts of food…This is truly an inspirational and educational book I enjoyed reading from cover to cover.”

“The recipes are entirely raw, packed with nourishment, with no compromise in flavor, texture or beauty…”
Breathe Deep Productions

“Sweet Gratitude is amazing… Many easy-to-follow recipes… they all look fab!”
Vegan Raw Ranch

“…When I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake.”
Raw Epicurean

“[Sweet Gratitude is] an uplifting book with a holistic approach to well being and food…I do recommend this book without reservation. I think anyone interested in healthy eating should have this in their collection.”
—Eco Mama’s Guide to Living Green

About the Author

Matthew Rogers is a longtime food and nutrition enthusiast and chef. He has been teaching classes in how to make raw desserts since 2006. He lives in San Francisco. Award-winning chef Tiziana Alipo Tamborra has baked for the Kushi Institute, Taste of Health macrobiotic cruises, and other prestigious venues. She lives in Oakland, CA.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews
5 of 5 people found the following review helpful
I adore this book... there are new techniques and ideas to create raw desserts that are different from any raw dessert I've ever had before. I'm having so much fun playing with techniques and new ingredients like Irish Moss. The 'Banana Cream Pie' I made was sliceable and held shape even at room temperature. I made it for a dinner party the other night and everyone loved it, even someone that hasn't like 'raw' desserts often before. And the truffle recipes... WOW! This is a must have book for any raw kitchen.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Awesome! Oct. 29 2010
I'm so happy of having purchased this book! Yet, these recipes are all high in fat, but they are easy to digest and healthier than many others... To UNcook for special occasions... Magic!

Thank you!
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1 of 2 people found the following review helpful
2.0 out of 5 stars Not what I expected July 23 2011
By kuzyful
I think I was expecting raw to be healthy, and I was sad to see the amount of sugar that goes into most of these recipes. The only thing I'll use the book for is the method for making nut milk.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  49 reviews
56 of 57 people found the following review helpful
5.0 out of 5 stars Oh My God! Jan. 8 2009
By Kelley Wilkinson - Published on Amazon.com
Format:Paperback|Verified Purchase
This is an amazing followup to their excellent 'I am Grateful' book. I have been eating raw foods for over 20 years, and live with my husband and kids who don't follow a raw food diet. We all agree these are the best desserts we have ever tasted. I have seen many raw food deserts from many books, but these set a new standard for raw chefs everywhere. Eating the tiramasu and the cheesecakes almost made time stop! I suggest you make these desserts when you have nothing pressing on your agenda, because you may just forget everything else.
46 of 47 people found the following review helpful
5.0 out of 5 stars My favorite raw cookbook March 3 2009
By smasty - Published on Amazon.com
Format:Paperback|Verified Purchase
I have over 20 raw cookbooks, and this has risen to the top of my collection. If the house were burning down and I could only grab one raw cookbook, this would be it. This book is different from others in that it uses new ingredients and new techniques that make raw desserts that are truly set apart. Most every recipe has a wonderful accompanying picture. The cakes look amazing. I've made the chocolate/orange frosting and it was wonderful--thick, rich, pipable, and silky smooth. This is the first raw cookbook that I've seen address how to make true chocolate-covered cream-filled raw truffles. If you have a sweet tooth and follow a raw vegan diet, this book will make you very happy!
5/1/2009 update: This is STILL my very favorite raw recipe book. I'm eating German Chocolate cake--with a HUGE smile on my face. The cake has an amazing texture...just like a real cake (like a dense flourless cake). I've made the fudge and coconut cream pie...I'm just amazed at how delicious everything is.
29 of 30 people found the following review helpful
5.0 out of 5 stars Do you like Cannoli's? Dec 16 2008
By California Vegan - Published on Amazon.com
Format:Paperback|Verified Purchase
Can't believe there are no reviews for this book. I had pre-ordered it. This is a wonderful dessert book. The cannoli's are amazing. If you want to impress others with raw food this is the book to purchase. Even my mother in law loves the Orange Dream Milkshake. If I could only have three books this would be one of them.
22 of 23 people found the following review helpful
3.0 out of 5 stars delicious cakes, hard to find ingredients, too much "natural" sugar March 14 2010
By Mpls real food lover - Published on Amazon.com
I made a lovely cream "cheese" strawberry cake based on a recipe in this pretty book. Other reviewers are correct, the recipes are expensive and often require ordering foods online or going to specialty shops. This I didn't mind, as I find pleasure in sourcing real food ingredients, but the requirement of processed soy lecithin in some recipes does not seem to represent eating real, whole foods.

The photos are nice, the treats look delicious, but every recipe contains a lot of added sweetener. The recipes already include dried fruit, I really didn't find that they needed so much "natural" sweetener (agave syrup, which I personally don't believe is any better for us then white sugar or honey). I actually used only a quarter of the sweetener called for.

The great thing about this book, though, is most ingredients are real, whole foods and every recipe is gluten-free, naturally.
12 of 12 people found the following review helpful
5.0 out of 5 stars Best book in my collection Jan. 21 2010
By G. Conran - Published on Amazon.com
Format:Paperback|Verified Purchase
This book has the best dessert recipes I've tried from over a dozen books in my collection! I agree with prior reviewers - some of the recipes take quite a bit of preparation, and you must have certain tools to do them well - for example, a very good scale, an understanding of how to measure (both dry and liquid), and the money necessary to prepurchase some ingredients that you will not easily find from local stores; you will likely be forced to use the Internet to purchase things like Irish Moss and other ingredients. Many recipes take more than a day of prep, and then some post-time like gelling. It's not likely that you will make and serve these things in the same day. But many of the desserts are well worth the prep and wait time!

This being said, the desserts are amazing - the best I've tried. Having tried 5-6 so far, they are incredible. You will not believe that they aren't using cooked ingredients - the structure and tastes are very well done (ex: lemon merengue, apple pie, several of the cakes). The accompanying photos help a lot to see how the creation might look if you followed it the authors way, you can, of course, mix things up and change the appearance to suit your own guests.

I consider this the book to use when one has company over and you are looking to put on a quality meal/show. While we do use it occasionally for everyday eating, it's a lot of work to throw it together for a family of 3. This is the type of book that will convert people to the raw food way in a most enjoyable way.

I am still looking for that 'chocolate chip cookie recipe' to die for. This book does not have one that rivals the best baked ones I am used to. Might have to create one and send it in... ;)
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