Rating: 
Summary: Ok book in some respects
Review: This is an ok book. I'd borrow it, not buy. Too expensive. It's got a good introduction to raw foods. The recipes are delicious, but Very difficult to execute. You often have to make 3 or 4 recipes to eat one meal. If you Love to cook then have fun. I don't have that much time to kill. I recommend "The Raw Gourmet" for the rest of us.
Rating: 
Summary: I call it my Bible
Review: I now refer to Juliano's book as "My Bible". Who would ever think raw food could be so delicious? After learning to uncook with Juliano's book, I am now on my way to creating my own raw recipes. Oh yeah!
Rating:
Summary: All eyes open
Review: I feel extremely lucky to have been a guest at one of Juliano's RAW picnics and I have to say I left feeling really good!! Its like nothing you could expect, and if you read a review that is negative, those people just are not looking in the right places. Sure if you want some pizza's that are like Domino's or something go to Domino's. If you want a chance to change the way you eat for the better get this book!! If you are in L.A. sometime try to find where he may have another Raw foods Picnic!
Rating: 
Summary: Raw: the Uncook Book
Review: I enjoyed this book tremendously, and like some of the reviewers, noticed a trend towards certain food combinations over and over (jalapenos, ginger, nama shoyu) and that the recipes often call for ingredients prepared/grown ahead of time. However, once you get into the habit of having certain ingredients around, it gets easier. I find that making a raw meal doesn't really take much more time than I would have to spend making a "regular" cooked meal. My problem is that I never spent the time to make many "cooked" meals to begin with, thus, it seems like I spend more time "not cooking" now.However, there are some easy sauces and dressings, as well as tasty desserts. I have discovered the use of carob powder for desserts and although not a chocolate lover at all, I really like the taste of carob. I also wished there were more "main course" items. If you're interested in learning about raw foodism, this is a good place to start your education!
Rating:
Summary: Raving Raw foods =)!!!!
Review: I bought this cool "un-cook" Book recently... And I think Juliano did complete justice to raw foods...The recipes are just fabulous !! =) They are not just healthy, but very tasty. They also have aided in my workout routine helping me loose some weight, and tone up. (not feeling hungry at all, but very satisfied) There is such a variety of foods to choose from!! Whether you are just making a meal for your family, or having a party. I promise you, anyone will enjoy the recipes in this book. My family, is not into health food, but they even enjoyed it when I made a complete 'Raw' meal, using Julianos recipes. I was totally impressed by this book =).
Rating: 
Summary: Complex but tasteless
Review: I was surprised just how tasteless these recipes were. I tried at least 10 recipes and they were consistently poor quality. The raw versions of traditional items were disappointing overall. The 'carob pudding' was so bad that I could not eat more than 1 bite. I think using avacado was a serious error. The 'cookies' were so hard and bland that I was surprised they even carried the same name as the cooked version. The 'pizza' was the worst though. The crust was extremely poor compared to a cooked flour crust. I think the author should not have tried to mimic cooked foods, as these imitations cannot compare with the actual items. I think he would have been wiser to create all new foods that did not try to emulate existing cooked dishes. This way, there would not have been the same expectation, which would lead to a major disappointment. Please don't buy this book and subject yourself or your guests to these recipes. Just make up your own and you will probably do a much better job.
Rating:
Summary: Yummy
Review: Sometimes it seems a little time-consuming and the list of ingredients can be intimidating, but everything I have tried from this book has been extremely tasty. Once you get a taste for this raw, living food, everything else seems drab by comparison. It is very innovative, creative and delicious.
Rating:
Summary: Moves your food from "blah" to "wow"
Review: My wife uses this book quite often. When it comes to raw food, it is difficult to make food "tasty". But this author wins the prize, as he offers many great recipes. The thing I like about this book has been the great sauces. The book is also beautifully photographed. In my opinion, the author, who is also has a successful restaurant in San Francisco, looks a little weird with his California long hair and cut-short T-Shirts, but his recipes are just terrific. As far as I know there is no other book that moves your food into the "cuisine" area using raw food. So if you're tired of the same ole salad, this is the book to move you to the next level. My wife's friends all think the same of this book. This is a must have book if you are preparing lots of raw dishes... or if you just want to impress your dinner guests. Raw foods don't have to be bland, this is the ticket to your success. The author is a genius when it comes to raw food. John Dunbar
Rating:
Summary: Pretty pictures
Review: This is a neat book, but you'd better be near a grocery store that has this type of food available, and bring a fat wallet!
Rating: 
Summary: Beautiful, if misguided
Review: This is a very lovely book with some interesting recipies, but I don't think the principles behind Juliano's cooking style are particularly sound. Actual scientists and nutritionists find that "delicate nutrients" in foods are enhanced/destroyed in cooking, depending on the food. Some foods are best raw, some lightly cooked. I think the best thing to remember is that starting with fresh ingredients is important, and not overcooking and overdressing them is equally so. However, I think Juliano takes these principles to the extreme, so much so that they are counterproductive. To be fair, I'm not really a fan of raw foodists, since I think the principles behind it are a little light on science and some principles sound a little like ritualized eating disorders. However, if you use this book for some interesting and unusual food preparations rather than for gaining a new nutritional perspective, this is an OK book.
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