by Julie Rodwell (Editor) Hatherleigh, 2009 Review by Christian Perring on Apr 21st 2009
At 486 pages, this book has a strong claim to its title of The Complete Book of Raw Food. It claims over 375 recipes from "the world's top raw food chefs." It has plenty of tips for preparing uncooked vegan meals. They use plenty of sprouted grains, nuts and coconut and nut milk, as well as fruit and vegetables. Of course, salads are quite familiar forms of raw food, but most other of the approaches will be less familiar. Most of it looks like an acquired taste. A few examples: sweet potato soup is make from a sweet potato shredded and soaked overnight, ¼ of a red onion, half a clove of garlic, an apple, and Chinese five-spice, cinnamon and salt, all blended together. Mock spaghetti is made from summer squash like zucchini, shredded using a V-slicer. Strawberry pie is made with pureed nuts mixed with dates mixed in a blender, with more dates, berries, and strawberries used for the filling, also mixed in a blender. It is the kind of food I might eat if I went to a health food restaurant, as an experiment, and it might be good. But unless I had strong religious or health reasons to eat such food, I would not want to be making it at home. It does sound healthy, although the claims that it healthier than cooked food are not given a strong foundation. However, some people are interested in and even committed to eating raw food, and for them, this book should be an excellent resource.