I have wanted this book for some time and finally purchased it. It is exquisite. The photographs are magnificent and the recipes look wonderful. I have yet to try it and yes, some of the recipes (like most raw preparation) can take time, effort and love to complete, however, the efforts are worth the results when/if you have the time, desire and ability to do it.

I have other raw books that are simple and fast. But like any cooking raw or otherwise, sometimes good things are in store for those with patience and ability to wait to create a result.

I look forward to making some of the dishes in this book. And if able, I will report back here with results and rapture!

A stunning presentation, even in paperback.

I love this book but keep in mind it is for Raw gourmet food so some of the recipes can be time consuming, but well worth the wait.

I bought this book when it was first released. I was also lucky to try Roxanne's restaurant in Larkspur couple of times. The recipes are absolutely wonderful and most of them are easy to prepare. The key of course is to get the freshest produce. Since it is raw food the ingredients have to be fresh so don't try to make tomato soup in the middle of winter. It just won't taste good at all.

During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.

I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.

I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.

A word about the equipment:

I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.

If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.

I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.

Any food enthusiast would love to have this book and play with the recipes.

This book has beautiful food photography and of course Charlie Trotter is a Chicago treasure, however, the recipies are not for your in-a-hurry working person. Preparation is too elaborate. I need every day recipies, readily available ingredients and simple presentation. It's a bit intimidating.