- Hardcover: 224 pages
- Publisher: HarperCollins Publishers Ltd; 1 edition (July 3 2006)
- Language: English
- ISBN-10: 9780060843182
- ISBN-13: 978-0060843182
- ASIN: 0060843187
- Product Dimensions: 18.7 x 2.1 x 23.2 cm
- Shipping Weight: 762 g
- Average Customer Review: 3 customer reviews
- Amazon Bestsellers Rank: #367,333 in Books (See Top 100 in Books)
RAWvolution: Gourmet Living Cuisine Hardcover – Jul 3 2006
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About the Author
Matt Amsden has quickly established himself as one of the premier raw food chefs in south-ern California and the world. Matt's company, RAWvolution, is the first of its kind, delivering gourmet raw food meals throughout the United States. Originally from Ontario, Canada, Matt began eating a diet of 100 percent raw foods virtually overnight after hearing an interview with author/lecturer David Wolfe on the Howard Stern Show. Matt's desire to learn more about raw food preparation led him to Santa Monica, California, the heart of the raw food movement, where he soon began to share his talent with hundreds of people, including celebrities such as Margaret Cho, Woody Harrelson, Courtney Love, and Alicia Silverstone.
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The biggest problem I have with this book is the amount of certain ingredients the author uses, such as nama shoyu and olive oil. A critical look at the measurements is required when following these recipes, I have had to cut a lot of the measurements in half (or more!) to suit my taste.
The color pictures are great and the recipes are generally simple to prepare.
Of the raw foods books I've seen, this one features recipes that are the easiest to engage in. The ingredient lists aren't overly lengthy and the instructions are pretty straight forward. That said, it's no Joy of Cooking. You need access to several ingredients that aren't likely in your current cupboard (if you're me - the non-vegan!) - in fact, some might not be in basic grocery stores. Items like agave nectar, carob powder, Nama Shoyu (organic soy sauce), Thai coconut water and raw sunflower seeds are considered staples in this book. Additionally, you'll find recipes that call for appliances that are a big step up from a toaster. We're talking dehydrators, juicers and grinders. But if you have a well-equipped kitchen (or eager for an excuse to have one) and live in a city that offers wonderful access to a variety of foods - the recipes in this book will be a cinch and a delight to the palate.
Raw eating is certainly different from the norm, but the flavours you experience from the recipes of RAWvolution are wonderful. As a plus, this book features beautiful photography (which actually sells the food, especially if the ingredients are foreign to you), easy to understand symbols and a nice layout. The guacamole recipe is to die for, the onion bread is worth the wait, and the apple cookies are a pure delight. I'm looking forward to trying the rest!
Most helpful customer reviews on Amazon.com
For example the onion bread said to use 3 onions with just a small amount of 'sauce' ... I had to take all the extra onions out and used less than one. The onions I took out I dehydrated. But get this book for the Cheese Sticks and you won't be sorry. I've made several mushroom gravy, etc. all of them I have had to adjust but hey, it's worth it.
Well done Matt! I wanted to lose 17 pounds to get back to my "fighting weight" and because of these amazing recipes, I'm down 13 pounds in four weeks and I have mentally made a shift that eating like this doesn't even have to be a temporary thing. It's truly a lifestyle!
I sort of agree with some people who say that he uses a lot of Nama Shoyu -- a little too much. But honestly, do what sounds right to you. If you don't like salty tasting things, don't put a half a cup of Nama Shoyu in something -- adjust it accordingly and you'll be fine. Thats what cooking is all about isn't it?
As far as the physical book, it is very well designed and the photography is also excellent.