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Summary: Second Favorite "Raw" Uncook Book
Review: I've made quite a few unique things including; Meatloaf w/ Barbecue Sauce, (delicious),Crunchy Flax Seed Cookies, and Buckwheaties Cereal. His table of contents include: Why raw?; Learning to Un-cook; soups, salads, breads, snacks, appetizers, & side dishes; sushi; Pizza; Main Courses; Desserts, and the Raw Dairy. This book also contains a glossary in case you are unfamiliar with some of the ingredients and a source for those unavailable in your area. If you are looking to expand your culinary skills to including more life-giving health-filled foods, I definitely recommend this book.
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Summary: Juliano is a raw creation
Review: This is the best raw cookbook I have seen. It is through about all recipes. The pictures also make it pleasant to use. Juliano has come about with intesting combos that taste great. It may sound awkward at first to mix some of these things, but just do it. He truly has invented a new way of doing things. The only problem is that some a of the ingredients may be somewhat hard to find, but this is only a few recipes. Most the time, he also gives alternate ingredients or simply says to omit them. I can honestly say I have not tried anything that was not super.
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Summary: Gorgeous Food
Review: I love food, and I love good cookbooks. I especially love cookbooks which are filled with lots of recipes and lots of mouth-watering photographs which let you see the end result ahead of time. I have tried several of the curry/sauces/condiments to toss with fresh vegetables, the Pasta Marinara, and Papaya Salad. These recipes have ranged from very easy to moderately easy and very worth the effort, and I haven't dehydrated anything yet. You will achieve ooh, ahh, yummy responses from your guests. I can't belive some comments from other reviewers- if you live on cashew gelato you may gain weight- but everything else is (mostly)VEGGIES! Also, Juliano does come accross as a peaceful beautiful person who is gently offering/sharing not only his way with food- but a level of conciousness manifested through food. There is probably a link between Julianos slender shape and happy face- and the way he eats/cares about the planet. Lighten up and enjoy!
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Summary: I recommend it
Review: Overall, this is a great book. It's inspiring and fun, and the food doesn't get much healthier. I've really gotten into the book during the last couple of weeks, and most of the recipes I've tried are very good. You don't need all of the ingredients he lists, so don't be afraid to omit or substitute. I do not yet have a dehyrator, and my oven doesn't go below 170 degrees, but I have been able to test some of the bread-type recipes. They're very good. Actually, everything has been very good so far (especially the milkshake!), except the Butternut Squash Soup. I found I just don't like raw butternut squash. If you are on a low calorie or lowfat diet, be aware of these things: 1-There is no calorie information. Once I calculated the calories for the Cashew Gelato, I found out why! It was enough for a whole day's calories for anybody. But it really looks like ice cream. 2-Many recipes use nuts, dates, orange juice, olive oil, avocados, and maple syrup. I think that keeping the avocados in any diet is a good idea, though. Flax seeds show up a lot, too, but they are highly beneficial and don't seem to always get digested, if you know what I mean! 3-Juliano's "butter" is olive oil with salt. He says, "Slap an extra slab of 'butter' on everything! You can eat all you want and get what olive oil promotes most: healthier hair and skin and better circulation." Easy for him to say. He's already skinny. About the orange juice-it shows up everywhere. He combines it with things I never would have thought of. However, he usually lists low calorie substitutes. And he never claimed this was a diet book! I found sprouting to be surprisingly easy, but his chart for sprouting and soaking times is incomplete. Sometimes he refers you to the chart, but what you need is missing. More information on sprouting would be helpful. Juliano is clearly in love with this way of cooking and this way of life. His enthusiasm is contagious. He seems to jump off the pages. Along this line, his sense of humor shows through when he names his recipes odd names which can be very misleading. Two examples are "Cottage Cheese" and "Nacho Cheese", which have no ingredients remotely contained in real cheese (except oil). I'm not saying these recipes aren't good substitutes or good on their own merit, just that the names are misleading. If you are new to vegetarianism or raw foods, I would not suggest switching over to this way of eating quickly. It will shock your system, and you'll probably get discouraged. Break yourself in over the course of a few months, and your body will thank you. This is the nicest book I've seen on the subject.
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Summary: Extreme Raw
Review: I thought the pictures of the food looked great, but the more I read the ingredients in the recipie, the more I found them to be a bit time consuming. For example, the Real Toast or Rye Bread call for sprouted seeds which need to be prepared hours in advance. Real Mayonnaise and Water need to be prepared with additional ingredients in additon to the extensive list of ingredients the recipe calls for. The recipies presented are very unique and delicious, while others need extra time in procuring somewhat obscure ingredients. Basically, prepare ahead of time.
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Summary: A great cookbook, but a lot of work
Review: The book is wonderful. As the other reviews state, it has great design and pictures. The food takes some getting used to, however. As someone who has been a vegetarian their entire life I didn't expect to have any trouble with the dishes. My first experiment with a burrito recipe produced something that I couldn't even swallow (and took most of a day to prepare). After more recipes and experimenting, I've learned to follow the recipes with caution. I would recomend adding the "Nama Shoyu" (an ingredient similar to soy sauce in nearly *every* recipe) last to the recipes and in small amounts. Several of my trials were way too salty because of it. Also, be careful with the addition of ginger unless you really like its flavor in everything. Aside from the reliance on the basic combo of Nama Shoyu, ginger, garlic, and jalepeno, many of the recipes are very good. I particularly enjoyed the desserts. Overall a good book, but not for those that are in a hurry or not really into veggies.
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Summary: Simple, Complex and all that goes in between
Review: The author is eccentric (to say the least) and just brillant. I have other raw food cookbooks and this one is by far the best. The pics are absolutely gorgeous. I am one of those people who definitely needs a pic because for a lot of these dishes I just couldn't imagine how they should be presented. The ideas are fabulous and the ingredients are not difficult to find. I can actually eat these food combinations without going yuck. While I am not a die hard meat eater I find that when left to my own devices I prefer raw foods. I now take advantage of the summer season to get the freshest vegetables possible from my local farmer's market and the difference in the tast is incredible. Take for instance corn on the cob. Corn that has just been picked taste so very different than the corn that was picked two days ago. Going to your local farmer's market enables you to see and taste the difference between freshly picked vegetables and what we usually get in the super market. These raw recipes virtually come alive with flavor. Now I have to work on what to do during the winter.......
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Summary: ~FOOD As ART~
Review: Reading through the intro. you will discover that Juliano is eccentric and adventurous. His personality shines through the recipes. I could sit for hours and lust after the very appealing dishes and gorgeous pictures. Alas, I have to make them in order to get a bite(the pictures are so clear that you would think you could taste them off the pages!) Well I have prepared them and they are just as marvelous as I thought. As a newish raw fooder, I am surprised by the miracle of appetising Living/Raw food dishes. But so thankful that there are "uncook" bks out there like this! I have no trouble finding the appropriate ingredients. The only daunting aspect is the recipes that call for sprouted seeds, etc. But as this is a foundation of raw eating, I know that in time that will be a part of my weekly un-cooking, eating program. And there are plenty of recipes without worrying over that, to stop me! As someone who has suffered with excruciating chronic pain conditions, I am thrilled to say that eating this way has been a miracle in my life. YAY! for recipe books and information such as this! May all the world become healthier and happier through better eating! ~Eat Alive and Live Well!
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Summary: Great recipes and pictures
Review: I'm not near being a raw foodist yet; but this book is the right size to bring to the organic market to build a recipe. Combining nuts and dates to make breads, and other ingenious combos are definitely worth the trip into raw.
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Summary: The beginning rawfoodist
Review: Juliano's book is beautiful. It is well written. For someone who aspires to gourmet uncooking, this book is for you. As a beginner, I found it a little intimidating. I tried the Almond Cheese recipe and for all the prep & time involved, I'm not sure the finished product turned out right. Then again, maybe it did. Maybe I just don't know the proper consistency of Almond Cheese. I've been told that the Raw House Dressing recipe is delicious. I'll try it next.
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