- Hardcover: 384 pages
- Publisher: William Morrow Cookbooks; 1st edition (June 30 2009)
- Language: English
- ISBN-10: 0061458473
- ISBN-13: 978-0061458477
- Product Dimensions: 18.7 x 2.6 x 23.2 cm
- Shipping Weight: 1.3 Kg
- Average Customer Review: 8 customer reviews
- Amazon Bestsellers Rank: #319,286 in Books (See Top 100 in Books)
Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine Hardcover – Jun 30 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)
“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)
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 Raw Food/Real World, 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.
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