I haven't yet made anything, but the reason I bought this cookbook was to find out how to make the tofu-based "frosting" that came with the cakes I had at the restaurant. This is a great looking book - the only thing I can say that would be difficult is finding some of the ingredients. I'm Asian myself, and some of this stuff I'm not even sure how the average person would find.

I love cooking vegan food. I was looking forward to this book. But as a few other people have pointed out: preparation for making things in this book is extensive, the recipes call for exotic ingredients AND boy are those ingredients pricey. I would venture on calling this book ridiculous, but the recipes do look yummy -- I imgine they taste great. When I am retired and without children in the home and a millionaire I will get around to making something in this book.

You will find lots of innovative ideas for vegetarian appetizers, salads, sandwiched, other entrees and dessert in attractive book. Based on the RFD philosphy and cafe, the book has some winning recipes and combinations and you are sure to find something that will catch your eye, even if every single recipe is not to your taste. Certainly worth checking out from the local library or browsing through for a leisurely read.

This is a solid cookbook for vegans or anyone who would like to venture a little bit out of their "ingredients comfort zone." What I clearly did not like about this cookbook was that the recipes were very time consuming! Sometimes you even had to prepare some ingredients, like for example, Tofu Whip (another two-page, two-hour recipe), in order to make a small snack. While I love to cook even if it takes effort and time this book pushed me a bit over the edge.
One final thing I thought was quite amusing was that the author claims in the introduction, that organic produce contains more vitamins than regular produce. While that might (or might not) be true it is slightly beside the point. I choose to eat organic food because of the things it DOES NOT contain (pesticides and the like) and because it saves our environment.
Anyway, I would not recommend this book unless you don't mind spending hours on preparing these dishes.

Book was delivered in excellent time and in the condition specified. Packaging was neat and professional.

Delicious, beautiful vegan, vegetarian recipes. Makes me happy I am changing my lifestyle. Recipes are very easy to follow.

full of delicious recipes that always work. Make sure to try the Pecan Pie, both the chocolate (wheat-free) and carrot cakes, the chocolate chip cookies (also wheat-free), the hummus (not innovative, but somehow the best ever), seitan "chicken fingers", ranch dressing, "sour cream"...oh, so many good ones! One of my favorie vegan cookbooks.

So far, I have enjoyed everything I have made from this book. Some of the recipes are rather long and I have had to search for some of the ingredients but I am not disappointed in the quality of the food or the flavor.
I make it a point to eat at RFD every time I am in LA and now I can enjoy their wonderful meals at home! Everything from Country Style Miso to BBQ tofu to Salisbury Seitan. I have a new love for simply steamed Collard Greens and Mashed Potatoes and Parsnips.
The only reason I am not giving 5 stars is because of the complexity of the recipes.

You know a vegetarian restaurant is good when celebrity sightings are a regular occurrence. Real Food Daily has seen the likes of famous veggies such as Gwyneth Paltrow, Tobey Maguire, and Moby, just to mention a few. Located in Southern California, owner Ann Gentry steered away from the "granola" image of health food and created instead two hip, sophisticated and very successful restaurants, one in West Hollywood and the other in Santa Monica.

Comfort is the key word to this food. This beautiful cookbook with magazine styled food pics, is a joy to thumb through. I am one of those people who likes to see what the finished product will look like, so this is a bonus for me. I also love to read cookbooks, so I appreciate when they have good introductions. This one meets all my requirements.

The book opens with Gentry's story, a Real Food Daily Profile, and information on eating organically and with the seasons. There's also a useful Guide to Real Food, which tells you step by step how create a fabulous atmosphere and an unforgettable meal and lists all the tools you'll need to do it. Then, if you don't have much experience cooking with whole foods, there's a section on preparing grains, legumes, soy foods and more. Wouldn't you like to know the "top twenty real foods to always have in your kitchen"? I can't list them all here, but the list includes maple syrup, quinoa, and root vegetables just to give you an idea of the variety (and peak your curiosity, of course).

Finally, the recipes. Oh, the recipes. I started with guacamole. I figured if they could make it special, then they'd have me hooked. The intro boasts that their guac is "so rich and sinful tasting that people never believe we make it without sour cream." First, I was horrified to think that I'd unknowingly eaten sour cream with my last Mexican meal, then my interest was piqued. Honestly, this is the best guacamole recipe I've ever made, and I've made many a bowl in my time.

There are raw recipes sprinkled throughout the book, and I loved how the entrees were divided into four sections corresponding to the seasons. Real Food Daily is closed every Thanksgiving, but they provide a long list of loyal customers a complete ready-made Thanksgiving take-out meal, and yes, the recipes are included here. We were traveling this past Thanksgiving and didn't celebrate it for the first time in my life, so these dishes will grace my Christmas dinner table, and
I can hardly wait to see the looks on my guest's faces!

This beautiful book has become one of the most treasured in my collection, and it would make a great gift for that special someone - veg or not - on your list.--Melanie Wilson

RFD has been our favorite restaurant since we moved to the LA area. We are vegetarians but we take our non-vegetarian relatives here when they are in town and they too have been amazed by the quality and superb taste of the food. All of the recipes I've made from this book so far have been every bit as delicious as those we've had in the restaurant. The BBQ tofu sandwiches are one of our favorites and, as everyone says, the golden gravy is divine. Many thanks to Ann Gentry for sharing these recipes. This isn't amazing vegan food, it's just amazing food period. The recipes take some time, but are well worth the effort.

I have travelled all over the world and as a committed vegetarian for 13 years, I 've eaten at literally every top vegetarian or vegetarian-friendly restaurant in the world (millenium, quintessence, etc). One of my all-time favorite restaurants is Real Food Daily. Not only is their food delicious but RFD does so many things well (desserts, soups, main entrees, appetizers). So of course, I am just thrilled that Ann Gentry has finally written and released the RFD cookbook. Not only is it beautifully written and photographed, but it also has recipes like the RFD Lentil Walnut Pate, Ricotta Cheese, etc. that are simply recipe classics!

I have been eating at the Santa Monica Real Food Daily for more than 10 years. I've always wanted to make organic, vegan food at home, that would make me feel as pampered and loved by food as a meal at RFD does. The MOST secret RFD ingredient, the love and care of Ann Gentry and Co, is most definitely included in this wonderful cookbook. I cannot recommend it more highly.