The Raw Food Gourmet: Going Raw for Total Well-Being
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Manufacturer: North Atlantic Books
Publisher: North Atlantic Books
Author: Gabrielle Chavez
The Raw Food Gourmet: Going Raw for Total Well-Being Description
Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9781556436130
ISBN: 1556436130
Label: North Atlantic Books
Manufacturer: North Atlantic Books
Number Of Items: 1
Book Pages: 200
Publication Date: 2005-07-07
Publisher: North Atlantic Books
Product Release Date: 2005-07-07
Studio: North Atlantic Books
Dewey Decimal Number: 641.5636
EAN: 9781556436130
ISBN: 1556436130
Label: North Atlantic Books
Manufacturer: North Atlantic Books
Number Of Items: 1
Book Pages: 200
Publication Date: 2005-07-07
Publisher: North Atlantic Books
Product Release Date: 2005-07-07
Studio: North Atlantic Books
Editorial Review of The Raw Food Gourmet: Going Raw for Total Well-Being
WARNING: The raw food recipes in this book are so delicious they may change your life!
The phrase 'raw foods' conjures up images of food as punishment—think uncooked carrots and celery, with perhaps a spinach juice cocktail as a chaser. However, uncooked doesn’t have to mean unappetizing, as this combination cookbook and guide to the raw foods lifestyle shows. Gabrielle Chavez explains how to use the wide range of fruits, nuts, grains, vegetables, spices, and seasonings for delicious, healthful—and healing—dishes. Anytime entrees from Stuffed Portabellos with Mushroom Gravy to Thai Hazelnut Pesto are here, along with seasonal treats like Halloween Soup and basics such as Simple Sweet Bread, with ingredients expressed in both metric and American measurements. In addition to current information on raw foods’ nutritional value and success as an alternative for people with food allergies and disorders, The Raw Food Gourmet takes readers on Chavez’s personal journey as she discovers the physical, emotional, and spiritual benefits of this diet.
The phrase 'raw foods' conjures up images of food as punishment—think uncooked carrots and celery, with perhaps a spinach juice cocktail as a chaser. However, uncooked doesn’t have to mean unappetizing, as this combination cookbook and guide to the raw foods lifestyle shows. Gabrielle Chavez explains how to use the wide range of fruits, nuts, grains, vegetables, spices, and seasonings for delicious, healthful—and healing—dishes. Anytime entrees from Stuffed Portabellos with Mushroom Gravy to Thai Hazelnut Pesto are here, along with seasonal treats like Halloween Soup and basics such as Simple Sweet Bread, with ingredients expressed in both metric and American measurements. In addition to current information on raw foods’ nutritional value and success as an alternative for people with food allergies and disorders, The Raw Food Gourmet takes readers on Chavez’s personal journey as she discovers the physical, emotional, and spiritual benefits of this diet.
Customer Reviews of The Raw Food Gourmet: Going Raw for Total Well-Being
Customer Rating: 
Review Summary: A word of caution
Review: This is just a word of caution to people like myself, who do not care for raw food recipes that contain a ton of nuts, seeds and oils; in other words, unreasonable amounts of fat.
Many, if not most of the recipes in this book, call for very large quantities of nuts and seeds. On top of that, there is not a single recipe in the book that tells how many servings it makes! So if I were to make the Swedish Neatball Dinner for example, which calls for 2 cups of (soaked) walnuts, almonds or hazelnuts, 1 cup of (soaked) sunflower seeds, 2 tablespoons of olive oil and 1/2 cup ground flax seeds -- I would have no idea how many people that's supposed to serve. And I don't care if some of the nuts in the recipes *are* soaked -- that's still an unacceptable level of fat.
A brownie recipe calls for 3 cups of almonds and 1 cup of walnuts; that's FOUR CUPS OF NUTS, and no indication is given of how many it's supposed to serve! With that many nuts in it, I would feel I could only have a tiny sliver -- which would not be very satisfying -- if I didn't want to OD on fat.
The Wild Mushroom Tart calls for 2 cups of walnuts in the crust, and 2 cups of macadamia nuts in the filling. A pate calls for 2 cups of walnuts and a HALF CUP of olive oil. All the pie crusts use from 2 to 3 cups of nuts, some even calling for an *additional* cup of nuts in the filling!
There are only two people in my family, and I can't use recipes like these. I like raw recipes that make a large enough quantity to provide a satisfying meal for one or two people without having to consume pounds of nuts and cups of oil. Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 People is a real favorite of mine!
To be fair, there ARE some recipes in The Raw Food Gourmet for things like salads, soups, dressings, drinks and dips that don't contain inordinate amounts of fat, but I felt obliged to give the book 2 stars because of the far too many recipes that DO. That, and the fact that the number of servings for each recipe is not given.
I know there are plenty of raw foodists who think it's okay to consume unlimited amounts of fat as long as it's raw, but I'm not one of them, and I wrote this review for others who share my point of view.
Customer Rating:
Review Summary: A sometimes intimidating subject, taken to simplicity
Review: This book is not just a very good read but the subject matter is presented in a manner that makes eating a wide variety of 'gourmet' raw simple and inspirational.
Customer Rating:
Review Summary: I ORDERED THIS BY MISTAKE!
Review: I ORDERED THIS THINKING IT WAS A VICTORIA BOUTENKO CO-AUTHORED BOOK.VICTORIA WROTE A SMALL FORWARD. HOWEVER I FOUND THAT I LOVE THIS BOOK, EVERYTHING ABOUT IT! I JUST WISH THERE WERE PICTURES.
Customer Rating:
Review Summary: Great book!
Review: I love this cookbook! It was very difficult to imagine giving up cooked/processed foods like Mac & Cheese, or pizza, but this cookbook offers many ways to satisfy cravings! The recipes are super-easy, and tasty too!
Customer Rating:
Review Summary: Raw food gourmet - great informaion, easy recipes
Review: This is my first raw food cook book and I have to say that I am impressed by the recipes. I have just visited a completely raw food restaurant in New York which inspired me to prepare food in its raw state - this book has given me inspiration and direction to do just this!
Review Summary: A word of caution
Review: This is just a word of caution to people like myself, who do not care for raw food recipes that contain a ton of nuts, seeds and oils; in other words, unreasonable amounts of fat.
Many, if not most of the recipes in this book, call for very large quantities of nuts and seeds. On top of that, there is not a single recipe in the book that tells how many servings it makes! So if I were to make the Swedish Neatball Dinner for example, which calls for 2 cups of (soaked) walnuts, almonds or hazelnuts, 1 cup of (soaked) sunflower seeds, 2 tablespoons of olive oil and 1/2 cup ground flax seeds -- I would have no idea how many people that's supposed to serve. And I don't care if some of the nuts in the recipes *are* soaked -- that's still an unacceptable level of fat.
A brownie recipe calls for 3 cups of almonds and 1 cup of walnuts; that's FOUR CUPS OF NUTS, and no indication is given of how many it's supposed to serve! With that many nuts in it, I would feel I could only have a tiny sliver -- which would not be very satisfying -- if I didn't want to OD on fat.
The Wild Mushroom Tart calls for 2 cups of walnuts in the crust, and 2 cups of macadamia nuts in the filling. A pate calls for 2 cups of walnuts and a HALF CUP of olive oil. All the pie crusts use from 2 to 3 cups of nuts, some even calling for an *additional* cup of nuts in the filling!
There are only two people in my family, and I can't use recipes like these. I like raw recipes that make a large enough quantity to provide a satisfying meal for one or two people without having to consume pounds of nuts and cups of oil. Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 People is a real favorite of mine!
To be fair, there ARE some recipes in The Raw Food Gourmet for things like salads, soups, dressings, drinks and dips that don't contain inordinate amounts of fat, but I felt obliged to give the book 2 stars because of the far too many recipes that DO. That, and the fact that the number of servings for each recipe is not given.
I know there are plenty of raw foodists who think it's okay to consume unlimited amounts of fat as long as it's raw, but I'm not one of them, and I wrote this review for others who share my point of view.
Customer Rating:
Review Summary: A sometimes intimidating subject, taken to simplicity
Review: This book is not just a very good read but the subject matter is presented in a manner that makes eating a wide variety of 'gourmet' raw simple and inspirational.
Customer Rating:
Review Summary: I ORDERED THIS BY MISTAKE!
Review: I ORDERED THIS THINKING IT WAS A VICTORIA BOUTENKO CO-AUTHORED BOOK.VICTORIA WROTE A SMALL FORWARD. HOWEVER I FOUND THAT I LOVE THIS BOOK, EVERYTHING ABOUT IT! I JUST WISH THERE WERE PICTURES.
Customer Rating:
Review Summary: Great book!
Review: I love this cookbook! It was very difficult to imagine giving up cooked/processed foods like Mac & Cheese, or pizza, but this cookbook offers many ways to satisfy cravings! The recipes are super-easy, and tasty too!
Customer Rating:
Review Summary: Raw food gourmet - great informaion, easy recipes
Review: This is my first raw food cook book and I have to say that I am impressed by the recipes. I have just visited a completely raw food restaurant in New York which inspired me to prepare food in its raw state - this book has given me inspiration and direction to do just this!