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RAW RECIPE BOOKS - MINI-REVIEWS

by Tom Billings

The following is a compilation of mini-reviews of selected raw recipe books. 

* Treasury of Raw Foods, by Edmond Bordeaux Szekeley ISBN 0-89564-042-2. This is a small book, only 42 pages of subject information. The first third of the book is a discussion of the merits and need for, a raw food diet. The next third discusses food combining, which Szekeley calls "trophology", and the properties of various foods. The last third is a list of menus and brief recipes.

* Light Eating for Survival, by Marcia Acciardo ISBN 0-933278-05-5. A spiral bound paperback book packed with recipes ( >450 recipes, per back cover) and information. Marcia was an associate of Viktoras. Much of the artwork in the book is by Peter Max. On page 18 there is a recipe for raw tofu, made from soaked raw soybeans. (Given the strong flavor of raw soybeans, I suspect raw tofu might not taste good.) In general, a very nice book.

* Sproutman's Kitchen Garden Cookbook, by Steve Meyerowitz ISBN 1-878736-84-1. Large (320 pages), information packed book with 250 recipes, many of which are raw. Includes sections on: sprout breads, nut milk/yogurt and seed cheeses, dehydrated foods, raw juices, salt alternatives, and other topics. A surprise in the book: on pg. 237, he recommends cooking sprouted grains! A good book.

* Making Sauerkraut and Pickled Vegetables at Home, by Annelies Schoeneck ISBN 0-920470-12-2. An English translation of a German book, published in Canada. Disadvantage: her approach to fermentation uses salt and in some cases, whey. Advantage: the book contains a *lot* of information on the practical aspects of fermentation, is well illustrated (color photos). It also has a good description, in non-technical terms, of what exactly happens when vegetables are fermented. Many raw fooders will want to modify the recipes to replace the salt and/or whey. Includes recipes for fermenting mushrooms. Very informative. Those interested in fermentation, and even those critical of fermentation, will find the book interesting.

* Dining in the Raw, Cooking with "the Buff", by Rita Romano ISBN 0-9634742-0-0. Rita is a former head chef at Hippocrates Institute in Florida. Large book with over 700 recipes and lots of supplementary information. Sample recipe titles: sprouted pea soup, cream of broccoli soup (raw, no dairy), parsley pesto, delectable daikon salad, fennel slaw, (marinated) cinnamon beets, avocado vegetable aspic, seed cheese pie, sprouted chickpea hummus, dulse salad, tomato chutney, pumpkin seed patties (dehydrated), sunburgers, raw fruit pies, carob cream delight. The last half of the book is cooked foods. An impressive resource of raw and living food recipes! (In my opinion, this is the best raw recipe book in print.)

* Living With Green Power, (Subtitle: A Gourmet Collection of Living Food Recipes), by Elysa Markowitz.

This new raw recipe book by Elysa Markowitz is beautiful: oversize, glossy paper, with nice color photos. The first section of the book is rather short, and provides info. on the Green Power juicer. Section 2 is the majority of the book, and consists of recipes, all of which use the juicer. Recipes include juices, desserts, soups, dressings, main entrees, grain breads, and desserts. With some adaptation in methods, the recipes could presumably be made using other juicers or equipment. Sample recipes: asparagusto soup, Italian bread sticks, sprouted nori rolls, whata walnut loaf, pecan pate, sunrise seed cheeses, blueberry sorbet, green goddess soup, etc.

* The Raw Truth, by Jeremy A. Safron & Renee Underkofler.

This book is not as fancy as Elysa's, but has some nice recipes in it. The first 4 chapters provide basic info. on the foods that comprise a raw foods diet, with info. on sprouting and dehydration. Most of the book consists of recipes. Sample recipes include: starfruit [carambola] and raspberry nut kreme, mango pudding, ginger blast (a drink), zucchini salad, peanut curry dressing, Greek salad (marinated), creamy carrot ginger soup, cream of broccoli soup, mini pizzas, cashew beet pate, Essene breads, pumpkin butter, Thai curry, raw fruit pies, 7 layer carob cake, etc.

* Grains and Greens, by Patrick Wright. (Note: not a recipe book, but contains numerous recipes.)

This book presents a raw diet as the solution for health and healing. It contains some good information, but parts are outdated or incorrect, e.g. the nonsense that our prehistoric ancestors were vegetarians (they were not). The book has recipes, though some require cooking and eggs. Probably the weakest aspect of the book is that it appears it was not edited (it is self- published) - there are frequent spelling errors, and portions would benefit from the services of a good editor.

Also received:

* Famous Vegetarians and their Favorite Recipes, by Rynn Berry. Info on vegetarian personalities and recipes - some recipes are raw.

* Brooke's Rainbow Recipes, by Bev Peterson. Raw recipe book with an ethnic emphasis.

 

 

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