I love this book! It is interesting to read about the authors persoal life and they include information on raw food and the basic supplies to buy. They have included many photos of the receipes which I Love! Very easy to follow, book is filled with vibrant color and feels exciting! I have tried several recipes so far and I have been very pleased. I am a beginner in creating with raw food and this has been the perfect beginner book for me!

This was a great book. Full of information that really gets you thinking about the things you put in your body. I enjoyed it thoroughly. Great smoothie recipes too.

This book has lots of beautiful pictures that make raw food look really tasty. However, the recipes I made never looked as beautiful as the pictures. I also had a hard time finding a recipe I could actually make. Many of the recipes in this book contain ingredients that are hard to find , and take a lot of prep time to prepare. The recipes I did make tasted good, but due to the time factor, I probably won't be making them again any time soon.

This book can't be faulted for the culinary artistry of its recipes, which are among the best I've come across compared with several previously purchased vegan cookbooks. (The Chocolate Gnosh recipe is outstanding, and if prepared with the same ingredient quantities in the book, will leave a couple with a high-end restaurant quality desert every night for a week. And, amazingly, the desert is good for you.)

The second part of the book's title "Real World" is only partly true. Its truth lies in the personal anecdotes, advice and information scattered throughout the book. For the new or even veteran vegan, this is high quality information generated from about the most intensive experimental lab you can have--an upscale NY vegan restaurant. If you spend long hours everyday in a kitchen innovating new dishes, perfecting old ones, and sourcing ingredients and suppliers, you'll learn something. These authors have, and they share it with you.

The downside to these high quality recipes is that quite a few make rather tall demands on your time. Many vegan recipes call for soaking (nuts for example) and dehydrating (the substitute for high temperature cooking), and this book is no different in this regard. But many of the recipes in this book require a decent amount of kitchen time--not all of them, to be sure--the authors are people too and sometimes just want to whip together something fast. As with most recipes, shortcuts and substitutions should be readily apparent, and these can save you time. Let's remember that low time commitments and quality are usually not fungible.

Finally, I should note that for those hoping the world will move in a more vegetarian and vegan-y direction, the kind of high quality recipes found in this book will likely be key to changing the minds of others. Almost everything we've tried in here has been delicious and could serve as an eye-opener to skeptical carnivores.

I want to start off by saying that the recipes in here are pretty great, and I really like the pretty pictures of the fancy raw food dishes. I am not a "raw foodie"- I am simply a cook who likes to expand her horizons. I gave this cookbook four stars, because it fulfilled my expectations, and I was not disappointed with the recipes. Some are quite clever and have been well thought out.
However, I held back that fifth star for a number of reasons. First of all, the title is somewhat misleading. Many people can not afford to shell out money for truffles and nut butter smoothies. These recipes are certainly aimed at people with a little extra money to burn.
If you are thinking of becoming a raw foodist, make sure that you do your research! This might not be an appropriate book for a beginner, because many of the recipes could be a tad intimidating once you glance at the prep time. Dehydrators are used a lot. Good food can take a long time to prepare, so keep that in mind.
The one thing I really didn't care for about this book was the abundance of photo spreads picturing the authors. They are an attractive couple, and that's nice, but this is a cookbook. Chuck the thirty photos of yourselves and replace them with more pictures of the recipes.

Absolutely love this book. The images of the food are excellent. There is an explanation for the kinds of food they use, and most importantly, the recipes excellent. The dishes are colorful and imaginative.

I have to say that after reading a chapter in this book, I felt as if I did not fit the criteria to attempt to belong to this elite group of people, "raw foodists." This couple sounds quite smug about themselves in general and seems to suggest a superior mindset. The recipes are OK and interesting, but the overall style is condescending. I may change my mind eventually, but first impressions are important! Read something more down-to-earth and not written by such important "chefs." It will make more sense in the long-run.

I read this book but was glad I didn't purchase it sight-unseen. I am a newer entry into raw-foodland, and the "real world" reference in the title is very misleading. This is the book you want to buy *after* you've gotten your feet wet, committed fully to the life, mastered all the basics, and have the time, equipment, and resources to take it to the next level. Honestly, I found Ani Phyo's book to be much more useful, down-to-earth, and realistic for the everyday cook.

I borrowed this book from the library so many times I decided I might as well go ahead and buy it. The photographs are beautiful and the authors' commentary and story of their raw food journey are inspirational. The recipes are gourmet and some are quite complex -- being a beginner, I tend to make just parts of them. Nonetheless, I highly recommend this volume.

this was my first raw food book I bought and I made about 90% of the recipes. amazing! the buckwheat cereals are to die for and the corn chips just the same. thank you for this book!

The phrase "real world" in the title is deceptive. The recipes in this book require expensive equipment, loads of prep time, and exotic ingredients. As far as my experiences have been, real people in the real world don't generally have all of that time and money to devote to such things, myself included. I resold my copy of this book after I realized that making just a few recipes out of this book totally broke my budget.

I bought this after going to Pure Food and Wine and loving all my food. I really wanted the ice "cream" recipe (cashews and coconut), which is fantastic. I've tried a few other recipes too which are good. It's a pretty book too, and explained well. Also some interesting points on sake and other resources. Worth it if you are getting into raw food.

I have 10 raw books on my table right now and this is the one I recommend and show people who are interested in learning about raw foods. It shares the author's journey into raw foods and gives hints and makes comments that are often the perfect answer to what I was asking myself. It doesn't preach but teaches. It makes raw foods appealing and enticing where frankly many other books are lacking. I'm not a wealthy person, more a country bumkin, but when spending extra money means delicious, healthy foods, I find a way to put my money where my mouth is, because I know as a result, I am less likely to have my family sitting around me in a hospital room trying to make sense of cancer or other food related illnesses. We are what we eat, bottom line. This book makes the decision to incorporate a healthier diet a doable process.

we bought this a few months ago and have had a lot of success with the recipes. it's basically what it says, "raw food real world." The authors understand that in our world it's very difficult to eat 100% raw and don't necessarily advocate that especially when you're starting out. My wife and I eat about 50-75% raw and would love to do more but are still trying to find our rhythm. If you're getting into raw food then you know what i mean. This book will help. very insightful.

While Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes approaches raw food prep with a West Coast minimalism that at times approaches survivalism, Raw Food/Real World takes on raw food with an all-out East Coast glamour. I agree with many reviewers: this just isn't going to be accessible for a lot of raw foodists. However, the flavor combinations and insights are definitely food for thought.

Many of the recipes call not only for dehydration but really long periods of dehydration- 6 to 8 hours or overnight. However, some of those recipes- such as Corn Tortillas and Granola- sound really delicious, and most cooks who have experience in the kitchen could probably use the ideas for "less cooked" recipes.

Though there were a fair share of recipes for salads, soups and entrees, it felt as if the lion's share of the book went to nut milks, smoothies, desserts and drinks- not that there's anything wrong with that ;-) Seriously, one of the drawbacks here was that while there were a good number of "meal" recipes, a lot of them seemed to call for relatively inaccessible ingredients, like celeriac, green zebra tomatoes and tamarind. Certainly, this is not the only cookbook to have called on obscure ingredients, but it's a little disappointing in a raw cookbook when it seems like the barriers to entry are already a little bit high.

The desserts and drinks are where they really seem to shine, and it might worth buying the cookbook just for the opportunity to stare at the gorgeous pictures of their chocolate torte, coconut ice cream, cherry almond tart and blueberry shakes. Again, these are the sections where they seem to be the strongest, and I think most raw foodists would be able to tackle the majority of these sections.

I'm not sure that this is a keeper for me, but I do find it useful in so far as it has provided inspiration. Not the easiest cookbook to use, but still full of ideas.

This book is beautiful, inspirational and can keep your raw diet varied and interesting. Which for me is the key to staying as raw as I can from day to day.

This is a wonderful book! I originally purchased it 2-1/2 years ago and I still refer to it today. The authors do not preach! They provide you with their story, information, and great recipes. The pictures are fantastic and the recipes range from easy and quick to ones that require time and planning.

For anyone interested in raw or eating healthier this is a great book. I have since converted to an 80% raw / 20% cooked vegan eating style.

These recipes are delicious, but very complicated. There are usually many different aspects to one dish, such as a dehydrated part, a sauce, a main dish and a garnish. The book does have beautiful illustrations and good info about raw foods, but I wouldn't recommend it if you are just beginning a raw foods lifestyle.

I have Big City Cooking by one of the authors of this book, and it is really good. I was intimidated by this raw cookbook, and so only recently bought it. I wish I had bought it sooner.

Like the other book, this book is filled with sumptuous pictures that show you how the finished dish will look. Like the other book this includes a Shopping Directory at the end because the authors believe that good food begins with good ingredients. (And in the world of raw foods, it's very helpful and informative.) New to this book is a bit of friendly chattiness and the voice of co-author Sarma that I think works well.

I don't have a lot of fancy kitchen tools; I have a blender and food processor combo that I bought together for $60 at Costco. But I have been able to make everything in this book that I've tried. So my nut milks are a little nutty and therefore not as smooth as what the authors acheive. In places I have substitued ingredients either because the authors suggest it, or because I gained the confidence to improvise from Big City Cooking. Everything comes out delicious.

I can't even wait until I have a proper dehydrator, blender, etc.
I gave myself one month of being raw before I invested in these items. Guess what? I feel so great. Sarma does not lie when she says this raw food will get you feeling amazing. I LOVE having this beautiful book, and it's elegant recipes to take raw foodism beyond rabbit food. I can serve a Mango Macadamia Milk Lassi for brunch and my guests reaction is "Wow."

Buy this book if you want to go raw- OR- are looking for many recipes that even non-raw foodists will enjoy. There is plenty here to try even without any fancy equipment.

I love the book, and I find the less than fanatic attitude on the part of the authors helpful for transitioning to raw foods--they make it exciting, and fun to experiment. However, I would advise potential readers that yes, a good deal of the dishes are at least somewhat complex, and do require dehydration. Hence, most of these recipes are not for everyday or week night meals. If you approach the recipes this way, you will be consuming much too much in the way of nuts and fats, and will also most likely become frustrated with all the effort involved. This is gorgeous cuisine for entertaining and special occasions, and also for experimenting with for those new to raw foods, especially those with gourmet tastes. But just as a cooked fooder would be ill advised to eat roast duck and creme brulee every day, many of these recipes are on the decadent end of the raw food spectrum. By all means explore, experiment and enjoy, but keep it in perspective.

This book is a great read, as well as being beautiful to look at.
I havn't tried any of the recipes yet, as they all look like I will have to do a lot of hunting and prepping before attempting.
My only gripe is the color on color print. I am having such a hard time reading yellow words on an orange page, or white on black.
Is it just me?
I would much prefer, if the printing was not so hidden in color.
Otherwise, so far the book is great.
If the recipes pan out, I may come back and give it an extra half star. Steeny B. (Wisconsin)

I Love Everything about this book! It is very well put together, well written, lots of pictures, and wonderful information and recipes! First it tells you why they gave up meat and chose the path of raw foods. Then it goes into stocking the pantry and briefly discusses each item, it talks about all the natural sweeteners and not so natural sweeteners! It does discuss Aspartame and other sweeteners that we truly need to stay away from! It discussed Filling your Pantry and Briefly talks about each item in the list and why it would be an important item to have on hand. It goes on to discuss Equipment and Tecniques and the value that each item has in the preparation of the foods. Then all the RECIPES for Nut Milks and Shakes, such as Vanilla Brazil Nut Milk, Almond Milk, 30-Second Nut Milk, Cinnamon Maple Pecan Milk, Creamy Macadamia Milk, Pina Colada, Creamy Coconut Shake, Mango Shake, Enzyme Boost, Cinnamon Banana Shake, Chocolate Banana Shake, Fig and Grape Cleansing Shake. From there it's on to Salads, such as Greenmarket salad with Macadamia Nuts and Creamy Citrus Dressing, Arugula Salad with Pear, Spiced Pumpkin Seeds and Meyer Lemon Dressing, Double Mango and Thai Basil Salad, and many more... from there we go to the Soups and Starters where you will find Recipes for Creamy Carrot Ginger Soup with Lime, Celeriac and Green Apple Soup, Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce, Shiitake, Avocado, and Pickled Ginger Sushi Rolls, Lobster Mushroom and Fava Bean Tarts with Orange Zest, Cardamom, and Chayote Squash Crust and much more...then on to the main dishes where you will find recipes such as King Oyster Mushroom and Dried Cherry Tomato Fettuccini, Zucchini and Green Zebra Tomato Lasagne, Pumpkin and Squash Couscous, Soft Corn Tortillas with Spicy "Beans", avacado-corn guacamole and tomato-lime salsa, Asparagus and Porcini Ravioli with Lemon Cream and Balsamic-Fig Puree, White Corn Tamales with Raw Cacao Mole, marinated Portabellos and green tomato salsa, Japanese Eggplant-Filled Scallion Pancake with black bean sauce and Plum hoisin and much more...then we go to Desserts and Sweets where you will find recipes such as Dark Chocolate Ganache Tart with vanilla cream, Chocolate Pudding, Sour Cherry Tart with almond Cream, Lime Mousse Tart with Coconut Macadamia Crust, Pumpkin Tart with candied pumpkin Seeds,Vanilla Ice Cream, Macaroons, Cherry Pistachio Biscotti, Almond Butter Cookies, Chewy Chocolate Freezer Fudge, and much more...then on to Breakfast and Brunch where you will find recipes such as Apple Crepes with apple walnut filling and cinnamon maple cream, Cranberry Maple Granola, Maple Cinnamon Buckwheat Crispies and much more....then Cheeses, Spiced Nuts, Crackers, and Condiments with recipes such as Pine Nut Parmesan, Macadamia Cheese, Fluffy Macadamia Feta, Mango Chutney, Tart Sour Cream..... then Juices where you'll find the Basic Green Drink, Thai Green, and more.... then Cocktails such as Pink Spice Martini, Pure Mojito, Red Sangria, Sexy Sake, Frozen Grape Champagne, Sake Colada, Pineapple Lemongrass-Tini, Plum-Passion Fruit Long Island Iced Tea. This book also has some recommended reading listed toward the end! This book is all about eating healthy! The Authors tell of their experience of having had restaraunts in the past and going to a raw foods restaraunt with a friend and being changed for life, so they opened up their own raw foods restaraunt and we are priviledged to be able to have them share some of their specialties with us! A Wonderful Cookbook to own, and very inspiring when you want to get creative with your own raw foods cuisine! Now if this doesn't get your mouth watering, nothing will!

I recieved this book as a gift. It has become one of my favorite raw food books. Really reved up my week with different tasting food. I find it useful and I do not have a great deal of time. What happens is you begin to plan ahead, especially when the outcome is so worth it!

I think the authors have done a great job of including their own stories and journey around food, bringing a lot more warmth, humanity, and elegance to the subject of raw food. With their well-produced photos and exquisite design, they have enticed me to try some of their recipes, since I am experimenting with different ways of eating. The book is beautifully produced, and the recipes are easy to follow. Their passion for what they do and their love of good food shows through. Thanks Matthew and Sarma for an excellent product. We need more like this in the raw and vegan food areas.

I purchased this book after "eating raw" for about one year. When I began eating raw, I only had a small kitchen blender and a food processor. A book like this would have overwhelmed me with the more complicated recipes and the need for a dehydrator and Vitamix, which I didn't have. But after getting my feet wet with raw foods, I was looking to make more gourmet and "wow" recipes, and I eventually got a dehydrator, Vitamix and juicer. This book came along at the right time. I have numerous raw food recipe and information books, but for amazing recipes, this is my favorite. There is not one thing I have made that is not outstanding. The cocoa buckwheaties cereal with almond milk is a staple with my kids, and the chocolate pudding is amazing. I've seen numerous complaints about the need for expensive equipment and complicated recipes, but for people who have been eating raw foods for a little while and have this equipment, they may be ready for a book like this. I use my raw equipment everyday, especially my Vitamix, and it's all been a great investment. I almost never use my oven or stove, and they cost a lot more! The high quality and beauty of the book is inspiring, and I just love it.

Watch Video Here: http://www.amazon.com/review/RQYAQJKSH8O02 Just a couple of comments on this great book.

I really enjoy this book and the advice that the authors give. Some of the recipes have become every day staples to my diet, like the one for a quick nut milk. My favorite recipe is the one for the fennel salad with meyer lemon dressing yum :D and the macadamia nut cheese, the cucumber cooler drink in the back is really hydrating and I used to drink it once a week. The worst recipe, in my opinion, was the lime pie where you use avocado. It doesn't hold for very long and it just tastes weird. I also hate stevia as a sweetener. The after taste is too close to being chemical-like, almost like equal or sweet n low. Other than that, I think this book is worthy of being in one's raw food library, since I use their recipes almost daily!

This book has some great recipies but is a little more complex than I was looking for right now.

i've had this book for about a week now, and though i have only tried the lasagna, it is an amazing cookbook. it's definitely a fresh, young perspective, easy to read, pretty photos, and even though some of the recipes are labor/ingredient intensive, they are worth it for those special occasions. the lasagna recipe is seriously THE best lasagna i have ever had. the flavors are complex, and it's just divine. i can tell this book will get a lot of use ! highly, highly recommended !

This is one of the rare raw vegan cookbooks where the food is spectacular. The recipes are not for beginner cooks but are well worth the effort! There are photographs of every recipe. Beautiful photographs! They have commentary for each recipe and that makes is extra special! I loved this.

The title says it well, raw food real world. The authors are obviously somewhat extreme to be raw foodists, but they are more "real world" than most other raw food books I've read. The authors really enjoy food and the experience of creating and eating. They have the most wonderful deserts. This book has fresh new recipe ideas. The layout and photos are wonderful to look at. This and the Raw Gourmet by Nomi Shannon are my favorites, and they are different enough that you need to own both.

My girlfriend and I are trying one month of raw food to see how it goes. This was the introductory cookbook, and I can't say how lucky we were to choose this one. It has great recipes and the authors take a practical approach. I particularly appreciate their separation of church and food. I don't recall one mention of praying, crystals, or any other filler that would take up space that might have bumped out one of these amazing recipes.

I can't wait to get back to NYC to check out their restaurant!

Mattthew and Sarma, the authors of "Raw Food/Real World: 100 Recipes to Get the Glow" were regular "meat eating people" who owned restaurants. Ok, so they weren't that "regular" as most of us don't own restaurants! Their discovery of raw foods and raw foodism was by chance. They relate this story in their book. A friend was supposed to take them out to a fancy restaurant that Sarma had chosen, and she was looking forward to it. The friend calls and asks if he could take them to another restaurant instead as he had changed his diet for some time. Sarma reluctantly agrees but she was disappointed. Their experience at the tiny raw foods restaurant was not that impressive (to them), the place was hot and the A/C wasn't working, but the food was delicious. They then explain how they took time off to try raw foods exclusively,and they both loved it.

They don't preach about raw foodism, or veganism, etc. They just explain why they enjoy the way they are eating now. And you can't help but believe them! There are some great photos of them in the book, and they have a wonderful glow on their faces, and their strong lean bodies look well nourished and cared for.

Some recipes may take a little more time to prepare, and some call for unusual ingredients, but on the whole you can prepare these recipes several times a week, and enjoy wholesome meals.

I recently purchased this book and was immediately struck by the gorgeous photographs and mouth-watering recipes. Some are time-consuming, but Sarma and Matthew also provide quick recipes and advice for preparing raw food on the go. The organization and tasting/preparation notes make this book a great starting point for innovating in your raw (or vegan, or cooked, or ANY) kitchen. There is also a resource list in the back that directs the reader to sources for less common ingredients. These recipes will amaze you with their complexity and depth!

This is the first raw food book that I bought. The recipes sound delicious but I don't have access to one of the ingredients that seems to be in a majority of the recipes -- coconut water. I live in a small town in the midwest and exotic ingredients are not available to me. I will try some of the others but I definitely was disappointed that so many of the ingredients are either not available or only available on-line. I'll be looking for a more practical book with more readily accessible ingredients.

The cheesy title of this cookbook is misleading. I was expecting something somewhat mediocre (although I got it because it got pretty good reviews) and, boy, was I mistaken! This book is fabulous! The images are beautiful (Sarma is gorgeous!) and the recipes are top shelf--very gourmet. Yes, some of the ingredients can be hard to find, but I don't have a problem with ordering ingredients online or asking my local natural foods market to stock something I'll be using a lot of. I have tried many of the recipes out of this book so far and have loved every single one of them. Sarma is in the process of writing another book and I can't wait for it!

Great color photos, nice recipes and FUN, honest little quotes and playfulness come thorugh page after page.

This is my favorite raw recipe book! The recipes are delicious and there are color photos of nearly every recipe - which is a must in inspiring me to make something. Yes, some are time consuming, but they are worth it. The pina colada shake and the flatbread pizzas are incredible!

What I also love about this book is that the authors are normal people who happen to eat only raw foods. They aren't hard-core, soap-box, raw-foodists and I relate to and appreciate that. Their story is fun to read, entertaining and very inspiring. I highly recommend this book to anyone who wants to eat healthier and "cook" delicious, raw meals.

I have been gathering Raw food recipe books to begin my new lifestyle soon (on day 11/14 of the Master Cleanse) and this is my favorite so far. I love the pics, the dessert recipes, and there are recipes for crackers, tortilla chips, almond milk, tacos, nut "cheese" etc. You will need a dehydrator to make many of these recipes, but if you are RAW you probably have one.

It started when I bought some food products from One Lucky Duck, boy did it taste good. So I decided to buy their book.I love it. I want more recipes!
I guess my only criticism a few recipes feel like they are showing off, some of the ingredients are not easy to find, and I live in Los Angeles, with several natural food stores and hundreds of supermarkets at my disposal. But thats only with a few recipes, overall its changed the way I look at Raw food, and cleared up any misconceptions I may have had.

First off, this book has a wealth of information, however maybe not enough history for those with no prior knowledge of the raw food lifestyle/diet. I was already knew quite a lot about it and learned a few things from this book!
The illustrations are beautiful, and the recipes are great as well.
There is a large resources section that helps you find anything you might need, I highly recommend this book, and have dog-eared most of it already!

I have many raw food cook books, but this is a must have! The receipes are easy -- not too many ingredients. And the pictures are extremely helpful. And they have loads of great info on a variety of different things from foods to vitamins, sea veggies, coconut, minerals, etc. -- you can hardly put the book down. They have put a lot of effort into this book -- and it is a wealth of information both cooking wise and health wise.

I've tried quite a few of these recipes (not always exactly) and they are incredible! There's a few pretty picky recipes and I haven't done those yet out of shear laziness. I especially like the shakes and desserts. I also enjoyed the sections on various topics such as ingredients and kitchen equipment. Boy, and they are cute! Lovely pictures, yummy recipes, good information.

The recipes in this book required ingredients that are unusual and hard to
get for the average vegetarian. Out of all the raw books I have
purchased this one I paid the most for and I hardly ever opened it. This was very disappointing because it was expenseive. The book itself is very
well done with exceptional pictures and printing which probably is the
reason for the high price.

I've had such a great time reading this book. Sarma and Matt write an entertaining cookbook with lots of information, ideal for beginners as well as seasoned raw-foodists. It's such an attractive volume that I leave it out as a coffee table book.

Exquisitely composed. Fun, Healthy, Raw, Live Food recipes with Champagne! Glowing Beautiful People and sensual photographs. Yummy!

I made a few of the recipes and they were so, so good. I love the presentation of the book and how things are written. Good job! I feel like I can relate to the authors which is a huge plus.

I had seen a copy of this book at a raw foods restaurant in Redondo Beach,CA and knew I wanted to add this to my cookbook collection. It is woven with wonderful vignettes from the authors experience in the realm of raw foods. Most of all though, the recipes and pictures are very inspiring and make a person want to eat healthy/raw because the food looks and tastes so good. Some of the recipes do take some time to create but, in my oppinion, why buy a cookbook if not for the pleasure of where the food experience can take us? We tried several recipes including the key lime pie and have been very pleased. We bought an Excalibur Food dehydrator so now we can do even more recipes from this enchanting book.

I like this un-cookbook, don't get me wrong, although the title is a misnomer.
This is not your everyday REAL world recipe collection...and it's a bit too "sell" for my tastes.
There are some great recipes, although they do tend to be:
1) On the fatty side...nuts, thai coconuts (not organic)
2) Time consuming, needing a lot of preparation
3) Require some expensive and/or exotic ingredients to make (what about local, huh?)
However, in their defense, they are professional cooks, and have brought some very original creations to light in their book.
Personally, I have consulted their recipes several times when making dinner for more traditional-diet guests.
I always end up modulating the recipes, using local, organic ingredients, and less condiments.
However, I'd certainly recommend borrowing it from your library so as to "check it out" before buying it.

Last year on the advice of a nutritionist who incidentally owned a raw food restaurant here in Philadelphia I began to read all I good and try to eat in this way. Here's what I've learned through A LOT of research and experience:

1. It's not healthy to eat this way, many vegtables need to be cooked to removed their toxins and some vegtables need to be cooked to get the nutritional benefits

2. The book is fully of pretty, stylized pictures of food and the authors. The truth is though eating this was is extremely time consuming and unless you are independentally wealthy or have tons of free time, its totally unrealistic to eat this way.

3. A lot of these recipes suck. Face it, this is not a fun or enjoyable way to eat and I would not reccomend vegetarianism or veganism to anyone-it's really not the most healthy way to eat.

I want to reccomend a book called Real Food by Nina Planck. I have read everything out there and this book is by far the most sensible. it talks about eating real, locally grown food. Not industrial made food.

Skip the book and the raw food thing in general-its really a bunch of unresearched, unproven, theoretical B.S.