The Raw Gourmet: Simple Recipes for Living Well

by Nomi Shannon

Book Overview

Mother Nature provides us with an abundance of fresh foods that are bursting with flavour and nutrients, but few of us manage to preserve these qualities when we cook. In the first book of its kind,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0920470483
• ISBN13: 9780920470480
• Release Date: March 1999
• Publisher: Alive Books
• Length: 219 Pages
• Weight: 1.58 lbs.
• Dimensions: 0.4" x 8.3" x 11.0"

Customer Reviews

My favorite raw "cook" book

...This is one of the most beautiful recipe books I've ever seen; it doubles as a nice coffee table book! I've always loved cookbooks that show you what the finished recipes are supposed to look like, especially when I'm new to a certain style of cooking (or in this case not cooking). Her book is over-the-top wonderful with lovely photos on every page.Another thing that makes this book so different from other raw "cookbooks" is that Nomi shows you to find the time to prepare raw meals, sprout, etc. Extras include "Ten Raw Food Kitchen Essentials," a sprouting chart, information about food combining, a 3-week menu plan, and so much more!The recipes are as varied and wonderful as any cooked food you've ever eaten, from breakfast grains to juices and salads to pies, cookies, and ice cream! Check out the table of contents to see the incredibly long list of different kinds of recipes she has included in this fabulous book. You won't believe how much you can do with raw foods!I also liked that she includes a notation that shows you which recipes are "properly combined" for those new to food combining. If I had to choose only one of my raw foods recipe books to keep, it would be this one.

Beautiful Book

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).

If you only purchase one

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

A MUST BUY for any rawies or wanna be rawies!

This book has the most wonder recipes that are sure to get anyone on the right track to raw foods. The tone is warm and friendly and you feel like a guest in her home. There is a chart on sprouting, and many other wonderful resources. She opens up with info you can't miss. Read it first (I know you want to get to the recipes first, so did I)Now let's get down to business:There is not one recipe that didn't make my mouth water. From the almond milk to the zucchini pasta. The raw Nori roll are the most delicious. The sinfully, scrumptious sunburger is a keeper, and the pizza's are made to perfection.Soups and salads are simple yet flavorful. Don't miss the Hijiki & sweet potato medley it's a calicum/vitamin packed treat. There are many colorful recipes to brighten up your diet and satisfy your palate.The deserts are to die for. If you love sweet treats without all the fat and artificial ingredients you are going to be in heaven. The apple pie is better than the one your mother used to make and definetly better for you. The sweet potatoe pie will knock your socks off as well as give your stomach a rest. No butter and cream needed here this is the real deal without the guilt.What more can I say but BUY THIS BOOK! You won't be disappointed!