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Rating: 
Summary: Partially good, partially unwise, all sloppy
Review: As a longtime vegetarian and proponent of whole foods, I've greeted the raw food movement with some admiration and some skepticism. Eating lots of vegetables and nuts in as natural a state as possible can indisputably enhance your health, and some of the recipes in this book offer delicious and non-intuitive flavor and texture combinations.But I believe quite strongly that the "movement" has a very unsavory cultish side to it, and following this diet strictly can lead to undernourishment if not anorexia. Following vegetarianism as long as I have, I've had the distress of seeing more than one friend grow alarmingly thin and frail on similar, obsessive diets. And sorry, but the "science" behind a lot of the movement's proclamations on enzymes and what heat does to substances are just pure snake-oil junk science. Most of these recipes are very, very time intensive, and many require dehydrators, large sprouters and expensive juicers. By time intensive, I mean they require chopping, blending or processing, mixing and then 12 hours or more of dehydrating. It's not a cookbook you can leaf through to decide on what to make for dinner tonight. The majority of the dishes are for desserts, sweet soups, and the like. Based on my personal observations, that is because people on raw-foods diets become obsessed with "healthy" substitutes for "junk food." And so you see recipes for things like "pizza crisps" and raw approximations of "refried beans" in this book. But some of the recipes, like the sprouted chickpea hummus and guacamoles, are delicious. The dressings and nut-lump-things are OK if you don't mind the grassy/woody taste of soaked raw nuts. The "breads" I've tried bordered on inedible. Technically speaking, the editing in this book is atrocious. I don't remember the last time I read something with so many typos, omitted words and flubbed tables. Additionally, there is an interminable section near the back filled with pointless, self-serving bios of the contributors. This should be another tip that you're in authoritative, lionizing guru-land. You can take some nice dishes and approaches from this book, as long as you're aware that it's the macrobiotics of the '00s. Bottom line: It's a diet of raw vegetables, fruits, seeds and soaked nuts. It is nothing more, and it's not magic any more than some pill that claims to give you instant health.
Rating: 
Summary: 350 recipes for preparing uncooked fruits and vegetables
Review: Raw Food: Healthy, Delicious Vegetarian Cuisine Made With Living Foods is more than a cookbook featuring 350 recipes for preparing uncooked fruits and vegetables; it also offers a wealth of experience and insight into juicing, cutting, drying, and other methods creating delicious raw meals. Whether one is reluctant to heat foods above 115 degrees (F) in order to preserve their health giving enzymes, or simply wants to enjoy the natural flavor of nature's bounty, Raw Food is a superb primer and resource for enjoying the best of the best. Includes instructions for making great salads, soups, smoothies, cheese substitutes, and more. Note that Raw Food is a vegetarian cookbook and does not cover sushi or other fish and seafood preparation.
Rating:
Summary: Highly Recommended
Review: This book is packed with recipes and preparation skills from the top raw chefs around. Well edited and beautifully presented. An important book to own. I met several of the contributing chefs at a recent event...over 40 in total...each with their own unique style. From gourmet raw cusine to simple every preparations and everything in between, this book has it all. It's nice to be able to experiment with such a range of recipes. Color pictures are included that show select final dishes and serving suggestions. Complete index, resource directory, shopping hints, and more are also a bonus. A terrific value for the price.
Rating:
Summary: The Power of Raw!!!!!
Review: This book is perfect for the beginner, the novice, or the advanced. There are miles and miles of recipes from the top raw chefs. You will never run out of recipes to try. Pick one recipe to try each week and spruce up your food arsenal. I have been eating live foods for about a year...I wish I would have found this book sooner....it can replace all of the other cookbooks that I purchased. Whether you are 100% raw or 10% raw this is a great cookbook to own. Hotep!
Rating:
Summary: A huge selection of mouthwatering recipes
Review: This book would make the perfect gift for your raw foodist friends. This fantastic collection of over 350 recipes by 49 of the world's most reknowned raw chefs will have any uncooked enthusiast flipping madly through the pages looking for their favorite names. You'll find recipes from Stephen Arlin, The Boutenko Family, Juliano, Dave Klein, Viktoras Kulvinskas, Paul Nison, Rhio, Chad Sarno, Nomi Shannon, Shazzie, Cherie Soria, Jinjee & Storm Taliafero, David Wolfe, and many more. The book also includes recipes from the Quintessence raw restaurant.
For the few names you might not recognize, you can flip to the "Meet Our Chefs" section in the back for a short bio on each one. You'll also find sections on "The Right Ingredients," "Essential Tools," "Juicers & Juicing," "Sprouting and Greening," "Dehydrating," and "Advice From the Pros," as well as a helpful glossary of ingredients, suggested readings, and an extensive list of resources.
The recipe section of the book contains everything from specialty dishes to create a gourmet, 5-course dinner to recipes for simple soups or salads. There are a few full-color photos interspersed throughout. My only complaint is that I wish there were more - but I'm sure they would have raised the price of the book. Each recipe lists serving size information and special equipment needed and often include variations and/or contributors' notes.
I disagree with other reviewers who've said the recipes all require too much time; that simply isn't true. I randomly flipped to five different pages, and each had at least one recipe that would take 10 minutes or less to prepare. Certainly, some do require dehydrating, but in my experience, once you get the recipe together quickly, you can leave it to dehydrate and forget about it till it's done; the time it takes is really deceptive.
What makes this book truly different from most of the other raw recipe books out there is that this one was written to appeal to raw foodists, vegetarians, and cooked omnivores alike! Beyond the 2-page "Why Raw?" introduction, there's no overt promotion of the lifestyle. The book aims to reach everyone and encourage them all to eat more healthful raw foods by providing a huge selection of mouthwatering recipes. "Do you have to be a vegan to eat raw food? Of course not! Many people who consider themselves 'raw fooders' eat a diet comprised of 50 to 100 percent raw food. [This book] is for anyone who wants to eat more fruits and vegetables and prepare them in exciting new ways."
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Summary: Lots of Variety
Review: This is a great raw food book. Simple recipes without a huge, long list of hard to find ingredients. Lots of variety, too. Try the Roasted Bell Pepper Cheese and Mushroom Risotto.
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Summary: Outstanding Recipes!!!
Review: What a brilliant and inspired collection of outstanding recipes from the top raw chefs. Fantastic!
I have made more than 30 of the recipes in this book and have found many great and easy recipes. These are easy and healthy. This book is well worth the price and is currently one of my favorite cookbooks. None of these recipes take long to make. It was easy and a big hit...and healthy. Well worth the price.
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