Product Description

Picking up where the bestselling "Raw Food/Real World" left off, executive chef and partner of "Pure Food and Wine", Sarma Melngailis invites us inside the restaurant with a hundred more recipes for delectable and healthful juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato Salad with Caper Emulsion. Surprise your family with a raw Thanksgiving dinner, complete with 'Dark Meat' Portobello, 'White Meat' Large Oyster Mushrooms, Stuffing, Mashed Celeriac, Cranberries, and Brussels Sprouts. Satisfy your sweet tooth with a Vanilla Pear Pudding and Mexican-Chocolate Brownie with Sweet Tamale, Hibiscus Cream, and Avocado Gelato.

Product Details

• Amazon Sales Rank: #210446 in Books
• Published on: 2009-02-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 384 pages

About the Author
Sarma Melngailis is partner/executive chef at Pure Food and Wine and founder and president of the online boutique and wholesale brand One Lucky Duck, through which she is expanding her reach with all things raw and organic. She is co-author of Raw Food/Real World.

Customer Reviews

Stunningly Beautiful
I loved Sarma's first book, Raw Food Real World, so I was delighted to see she has produced a second. Whilst many don't recommend Sarma if new to raw foods, I find it quite the reverse - Sarma converted me to raw food with her last book, and this one has helped both to re-motivate and re-invigorate my approach in the kitchen. This book is just fine if you are good in the kitchen, but don't buy it if you are not a keen 'cook'. Having said that there are a number of 'simple' dishes, that are quick and easy to put together and a separate section of dishes from the restaurant. I have prepared quite a number of dishes here for entertaining non raw foodists, to gasps of delight. What I like about Sarma is that she is not a raw food fascist and is realistic about what it takes to be a raw foodist in normal life. The only downside to this book is that as ever, in the UK, some of the ingredients are hard to come by. For example, her ice cream base is made from young coconuts, which are almost impossible to get here. Don't let put you off though. The photography is amazing and if I leave it on the coffee table, it always becomes a major talking point for visitors - you will want to eat it all after you see the pictures. The writing is excellent as she introduces her teams both at the restaurant Pure Food and Wine, and One Lucky Duck. You do get to feel that you know them by all by the way it is written.