Rating: 
Summary: Beautiful Book
Review: This is a very beautiful book, and is worth buying just for the spectacular food photography. There is also a lot of useful information for dishes going beyond fruit and salad, and hints for preparation. If, like me, you are seriously considering adding one or more raw meals to your diet, this book will be helpful.Unfortunately most of the meals seem to require a bit of preparation or planning (soaking) and a Champion juicer or similar food processor. (The blank screen on the Champion emits both juice and pulp together instead of seperating the juice). Thank you Nomi (and Coral).
Rating: 
Summary: Looks beautiful - but not very substantial
Review: What a disappointment! Most of the recipies seems to be for sauces and salad dressings - with not many ideas about substantial main course dishes. Fine for faddy eaters, no good at all for someone trying to keep a family healthy.
Rating:
Summary: If you only purchase one
Review: Whether you're just looking to add more fruits and vegetables into your food program, are transitioning into becoming vegetarian or going more into raw foods, this is THE book for you. It's got great photos, sections on; the basics including a guide to using the book and ten raw food kitchen essentials so you can prepare a meal within 20 minutes of arriving home; breakfast; juices and blended drinks; fundamental flavors including soups, sauces, dressings, etc.; entrees and desserts. There is a section on sprouting, food combining, a 3-week menu plan; special occasion menu suggestions, sources and grocery guide. In the grocery guide, Nomi explains foods which some people may not be familiar with and what they may be used for. Most of the ingredients are common and familiar to most people or, if not, can be substituted for those that are. In the sources section, she tells where to get many of the ingredients included in the recipes. Living in California, I've found I can get most of the ingredients at my local "natural" (many of the foods I wouldn't classify as natural) foods store, but for someone living far from these sources, it's nice to know where to go. I and my friends have purchased from a couple of these places and found the service and quality of foods to be excellent. I would suggest that if you don't have one, the minimum to get to assist in making many of these recipes is a good food processor and a good blender. You can always upgrade as you become more creative. Nomi also lists sources for dehydrators, juicers and blenders. I purchased the ones she recommends before I knew about this book and I agree with her assessments. Nomi was introduced to raw foods over 10 years ago by a holistic physician. At first she was eating about 50% of her foods raw and eventually became sincere about eat raw foods. She "said good-bye" to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, digestive disorders, including acid reflux and candida. You can see why she is a raw foods advocate. If you're looking for a good, all-purpose book, I highly recommend The Raw Gourmet by Nomi Shannon
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