Raw: The Uncook Book: New Vegetarian Food for Life Hardcover – Apr 27 1999
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"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
<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>See all Product Description
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Top Customer Reviews
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.Read more ›
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.Read more ›
Most recent customer reviews
Great recipes but very high fat. I'm low fat vegan so I will have to cut the fat from his recipes.Published 6 months ago by Megan
Unique, simple and decadent at the same time. This is a must have for raw foodists! You have the simple, fast meals on the go and the exotic 'special dinner' recipes. Read morePublished 14 months ago by Gabe
wonderful recipes. As a raw food vegan I really missed my Sushi. But with this book and the raw food sushi recipe I am so happy.Published 21 months ago by maria
the book is in brand new condition, great way to prepare your food if you want to make concious effort about eating healthyPublished on May 22 2014 by Morgan
There is something so gorgeous and special about this cookbook. Juliano devotes so much passion and care to his food it is contagious. Read morePublished on Jan. 3 2013 by Kijiji
The person who wrote about the "Meat loaf" recipe must not have read the recipe: it calls for a total of only 1/2 cup olive oil. There are also a lot of nuts in it but 1. Read morePublished on July 9 2004
I can't recommend this book highly enough. I was on the way to raw food when I bought this book, so I was sprouting and already had the dehydrator. Read morePublished on May 1 2004 by rrhiys
I've purchased many raw food "cook"books over the last year -- and this one has the best-tasting, most delicious recipes yet! Read morePublished on Feb. 24 2004
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