Book Description
Whether you'd simply like to add more fruit and vegetables to your meals, or want to change your lifestyle in a more dramatic way, The Raw Gourmet is the complete guide to one of the world's fastest growing nutrition and health movements-the living-foods diet.
In the first book of its kind, Nomi Shannon opens a door onto a refreshing new world of food preparation...Learn how fresh, non-cooked fruits, vegetables, nuts, seeds and grains can boost your vitality while lighting up your palate.
Try exotic dishes like chili rellenos, spinach mousse, and vegetable nori roll-ups. Or, on a more familiar note, serve up a living foods version of old favorites like pizza, tomato soup or apple pie. Whatever you choose, this book brings a rich variety of flavors and textures to your table and offers everything your body needs to stay healthy and vigorous.
Customer Reviews:
Heavy on the pics, light on the science.......2007-06-17
This book is good for the pics. I have not tried any recipes yet. The equipment is way too expensive and out of my budget for the next few months. They look good though!
Shannon is very light on the science. All the raw food books in the bookstore (Barnes and Noble, Borders) make the claim that 'we need enzymes to help digest food' (page 3). The human stomach contains an acid that aids in digestion. This acid would render the live enzymes inactive therefore defeating the purpose of eating raw food for the enzymes! I agree that incorporating more foods in their natural state is beneficial, but this raw food movement needs to have a registerd dietician write a book, then I will believe all the hocus pocus.
A Must Have for Anyone "Raw".......2007-06-12
Excellant book for those new and learning about raw foods and nutrition. Excellent resource with information about food combining, Tools, Basics, Sprouting, Storage, etc. The recipes require a little more than handful of ingredients but that is what the "Gourmet" title suggests. If you don't care for the elaborate recipes, get it for the wealth of infomation it contains as a raw food resource.
Easy and tasty recipes!.......2007-05-09
This book has really good recipes and also some valuable information about sprouting and digestion times.
I use this book all the time. Nice pictures too!
A Classic.......2007-04-04
Nomi Shannon, one of the first "seerers" to embrace wholly the raw foods, living foods lifestyle, after attending a session at the Hippocrates Health Institute, and then working and educating there, has gifted us all with one of the best living foods recipe books ever written.
"The Raw Gourmet" is the standard by which all else are measured, in my opinion, still.
Easy to follow, with recipes that not only delight the palate, but the purse and time allowance, and offer incredible images so one can actually see how splendid the meal will look as well, Nomi has captured the beauty and ease of raw, living foods for us.
A well-known proponent of natural health and healing, as well as a certified Hippocrates Health Educator, Nomi is an expert upon whom I have relied much over the last ten years of my own living foods lifestyle. I always highly recommend "The Raw Gourmet" to my clients as well.
[...]
The Raw Gourmet excellent recipes.......2007-01-12
Well illustrated, easy to follow recipes and directions. It makes adding fresh food to my menu much easier.
Book Description
Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts.
More than a cookbook, RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet.
There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.
Customer Reviews:
Rawvolution, Great pics! Not too sure about recipes..........2007-10-11
I really love the "look' of this book. The styling and photography is so great that they inspire me to make these recipes. The chart at the start of each recipe easily indicates if a blender, or dehydrator, etc. is necc. That is very user friendly with raw food recipes . Liked that.
I did try my first recipe today, Cheese Pierogis. I do have to agree with some people here, it was too salty!It was also the wrong 'shell' choice for Pierogis,(jicama thinly sliced)did not work at all.However I can adapt this recipe and it will work .
Even with my pierogi disaster,I really have to say I do love the look of this book. Its 'eye candy '. Which is a big part of the appeal of eating raw foods, for me. The lay out is gorgeous and the recipes really do look simple .Simplicity totally motivates me to prepare them, (despite having to tweek them).
I am actually really glad I bought this book.There are some really pretty raw cooking books,ie Charlie Trotters/Roxanne, etc but they are much more complicated! There are some other raw recipe books that have a terrible look but great recipes.Food being visual, reading them can just be quite dull.
One last thing, a really great looking raw cook book I have loved over the years and given as presents is;'The Raw Food Primer'by Chef Suzanne Alex Ferrara. She's also an artist and the book is small and beautiful. Desert recipes (and more) that are soooo good.I love them and my 'non raw food" friends and family really like them!
overpriced.......2007-09-22
this book contains some neat recipes but there are some ingredients i don't have access to. the book also contains more large PICTURES than recipes. Save your money and just eat fruits and vegetables by themselves
Major Disappointment.......2007-08-31
I am so disappointed in this book. I had high hopes based on the other reviews, however I was really dismayed to find that the book was basically just an advertisement for the author's other businesses- the cafe and at home food delivery, as well as the over-abundance of photos of the author. SAVE YOUR MONEY. The recipes are very very salty due to his overuse of soy, and, quite frankly. not that imaginitive. There are much better cookbooks available for those interested in raw food diets. Save your money!
Save your money.......2007-08-19
This cookbook was a huge disappointment. First of all, the directions were severely lacking - for example, recipes may call for nuts, but do not indicate whether they should be soaked or unsoaked, which can really change the ultimate outcome of the recipe, as well as greatly alter the volume of the ingredient that is needed. Second of all, I found all recipes to be completely uninspired and lacking in culinary creativity. Sure, any dessert will taste good if you slather it in agave nectar, but that is about as tasty as this one gets. Mr. Amsden is not a chef. Proof of this shows through in his recipes for all entrees and sides, as he relys mostly on nama shoyu soy sauce and garlic to try to make his foods palatable. As a result, foods are salty and pungent, yet lacking real flavor. At the end of the book is Mr. Amsden's real reason for publishing this book - to promote his cafe and food delivery service. Again, save your money - I thought maybe I had screwed up the recipes and decided to check out how they are supposed to be prepared. I hadn't screwed up. They are just really bad. It seems like the true purpose of this book was just to make a quick buck for the author, since the recipes reflect a lack of understanding in raw food preparation. Save your money and instead spend it on "Raw Food Made Easy" by Jennifer Cornbleet - a much better choice for the raw food cook.
BEST Raw Foods cookbook.......2007-07-07
I cured a number of ailments by going raw (RA, Lupus symptoms, two rashes--one the dermatologist said was not curable and lost my last 20 pounds of baby weight) and checked out dozens of cookbooks from the library to get me started.
The recipes were filled with exotic ingredients that I wasn't going to buy in case I hated the finished product and would be stuck with these things. They were expensive too and shipping made them worse.
Matt Amsden wrote a cookbook that is so easy to read with codes for how things are prepared, the difficulty level, pictures of each one and using readily available ingredients. He even thought to put the page numbers right in the middle of the edge so they can be found without any hassle.
I've tried lots of his recipes and ALL of them are fabulous! I've even made substitutions and those turned out great too.
My only complaint is that there are too many photos of him. They are totally unnecessary. If you can look past that, it's a great book. I even like it better than the Cafe Gratitude one that I also got from Amazon.
Book Description
Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in cheese sauce, apple pie, decadent whipped cream and strawberries, chocolate shake, and more--all in about five minutes, with easy-to-find ingredients and just a blender or food processor. She shares her personal wellness journey and her playful enthusiasm to make the book an enjoyable and inspiring guide to delicious living.
Customer Reviews:
Alive in 5.......2007-06-14
This is a great book for those who want a quick,healthy meal that looks good and taste YUMM too. Bought this book for my daughter who has been doing the "raw lifestyle" for 2 years now. She loves all the easy to make recipes. Angela Elliott(the Author) makes the process so easy that even a person who can't find herself around the kitchen (like my daughter) could even create a great looking meal. Gourmet without the works. What a concept.
Dr.H
You call this gourmet?.......2007-03-27
I think the title of this book is quite misleading. I'm giving it two stars because I think the author is representing it as something it's not: "gourmet food".
While the recipes are not complicated, most of them are far TOO simple. Over and over, I kept asking myself, "for THIS I need a recipe book??" For example, "Cucumber Pizza", which sounds intriguing, is nothing more than chopped olives on slices of cucumber. "Scrambled Eggs", which sounds like something you wouldn't find in any ordinary raw food recipe book is -- are you ready for this? -- 3 ripe avocados mashed in a bowl, add salt and pepper! The "salad" recipes are the most basic of salads ... if you can chop some vegetables and lettuce into a bowl, add some lemon juice, olive oil and your favorite seasonings, you already know how to make most of the salads in this book.
There are several different nut milk recipes, each with a fancy, delicious-sounding name, but they're all the exact same recipe ... only the kind of nut you use is different.
Many of the recipes call for the pulp left over from making nut milk, and some of the soup recipes require nut milk. So unless you've taken the time to make nut milk, and have saved a supply of the pulp, you're out of luck.
One problem I have with many raw food recipe books is the inordinate amount of nuts, seeds and avocados called for. One recipe in this book calls for 5 avocados to make a dish that serves 3 people (just about all the recipes in the book make 3 servings). A taco recipe calls for 2 cups of soaked sunflower seeds in the pate', plus an avocado in the filling, and another cup of sunflower seeds to make the "sour cream" topping ... serves 3. I don't like gorging on fats, even if they are the healthy kind.
Some recipes call for coconuts, which is a no-go for me, because I don't want to have to deal with cracking coconuts and scraping out the flesh, etc. One recipe (that makes 3 servings) calls for 3 young coconuts.
I'm a big proponent of raw foods, and have a large collection of raw food recipe books. For "quick and simple" recipes, I especially like Raw Food Made Easy for 1 or 2 People, by Jennifer Cornbleet. Raw Foods for Busy People by Jordan Maerin is another favorite. But I cannot recommend Alive in 5, for all the reasons mentioned above. Perhaps if it were titled more honestly, something like "Dishes You Really Don't Need a Recipe Book For", I wouldn't have been so disappointed with it. I'm not saying there aren't some tasty combinations of foods in this book, but many of them are just TOO simple. To call it "Gourmet Meals" is misleading.
Positively Transformational Un-Cookbook!.......2007-03-04
I never really liked to 'cook', but this book shows how to make fabulous, healthy food in a jiffy without heating up your kitchen or working up a sweat! I love the unique look, feel and taste of these 'Alive in Five' recipes! Alive in 5: Raw Gourmet Meals in Five Minutes
Delicious gourmet in about 5 minutes.......2007-02-27
Alive in 5: Raw Gourmet Meals in Five Minutes My family and I really love this book.
I think Alive in Five is perfect for anyone,especially if you are a beginner. All the recipes are simple,scrumptious and really only took us about five minutes to make. I have already started to feel more confident in the kitchen.
Book Description
Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company.
The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:
-- Curried Apple-Squash Bisque
-- Mushrooms Stuffed with Garlic and Rosemary
-- San Franciscan Pizza
-- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce
-- Stuffed Cabbage Rolls
-- Jalapeno Corn Bread
-- Japanese Red Bean Soup
-- Lentil Croquettes
-- Potato-Cabbage Casserole with Dill
-- Black Bean Salad with Corn and Red Pepper
-- Pasta Salad with Zucchini and Chick-peas
-- Poached Salmon Fillets with Mock Hollandaise
-- Almond Flan with Raspberry Sauce
-- Ginger Lace Cookies
-- Orange Loaf with Walnuts
-- and many more
All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal -- and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.
Customer Reviews:
The Natural Gourmet.......2005-09-19
As the sbtitle says, "delicious recipes for Healthy,BALANCED eating". Recpes are keyed to the Five Phase Theory of eating.
This Book has the Best Tasting Wheat-Free Pumpkin Pie Recipe.......2002-10-24
This is a great cookbook. The pumkin pie crust is wheat free and it tastes great. It's always a hit at the holidays, and the pumkin pie part of the recipe is dairy free, this recipe is so nutritious that you can eat it anytime. The entire book has some great solutions. And if you are in NYC you should try to take a class at Ann Marie's Cooking School.
Very useful.......2001-09-11
This is a great follow-up to The Book of Whole Meals, because the food gets more creative. The first part of the book explains how to balance meals using the Chinese 5-Element system, which really helps in overcoming cravings for junk foods. They also label the recipes so you can figure out how to fit them into the system. I have to admit I've mainly used the book for this purpose. For the recipes, I adjusted them to suit my own taste, and found them satisfying.
Book Description
WARNING: The raw food recipes in this book are so delicious they may change your life!
The phrase 'raw foods' conjures up images of food as punishment—think uncooked carrots and celery, with perhaps a spinach juice cocktail as a chaser. However, uncooked doesn’t have to mean unappetizing, as this combination cookbook and guide to the raw foods lifestyle shows. Gabrielle Chavez explains how to use the wide range of fruits, nuts, grains, vegetables, spices, and seasonings for delicious, healthful—and healing—dishes. Anytime entrees from Stuffed Portabellos with Mushroom Gravy to Thai Hazelnut Pesto are here, along with seasonal treats like Halloween Soup and basics such as Simple Sweet Bread, with ingredients expressed in both metric and American measurements. In addition to current information on raw foods’ nutritional value and success as an alternative for people with food allergies and disorders, The Raw Food Gourmet takes readers on Chavez’s personal journey as she discovers the physical, emotional, and spiritual benefits of this diet.
Customer Reviews:
I ove it.......2007-09-21
This book is very good. has a lot of data.
was in great shape, just like new
Raw Food Gourmet: Going Raw for Total Well-Being .......2007-05-13
This is an excellent resource for anyone wishing to learn and begin following a Raw food diet. With easy to make recipes and just enough background on the Raw food, healthy living regime for beginners and long time Raw fooders. I highly recommend this book for every Raw food gourmet library!
Simple and Satisfying.......2006-11-15
This book is filled with numerous recipes that have become staples in my diet. It is a simple book, but it is obvious that the author is sharing tried and true recipes that are both nutritious and delicious. The book contains useful general tips about the raw lifestyle (especially tips for traveling) but the recipes are the real stars. Try the "grawnola" and your breakfast will never be boring again! This is a wonderful book by a sincere and talented author. It's definitely one of the best raw recipe books I've found.
A Great Place to Start.......2006-05-19
This book was a great help as I started out on my raw adventures. It contains a number of easy to follow recipes which have become staples in my diet. My only problem with this book is that the table of contents is not intuitive making it hard to refer back to recipes. You need to remember that the name of that Kale dish you like is "Disappearing Kale" and won't be found in the index under K but D. If the author does a second edition PLEASE make finding recipes easier! Thanks. Note: This book has no pictures (for that try The Raw Gourmet by Nomi Shannon which is excellent). You should also be aware that many of the recipes call for the use of a food dehydrator which is a great machine but not cheap.
"rawsome" book!.......2006-03-25
I like this book a lot, because it's well-written and unpretentious. There isn't any overhyped raw food propaganda or glossy photos of the author-- just recipes, and helpful advice for becoming and staying raw. Possibly the best part is the recipes contain ingredients you can actually pronounce AND find in stores.
Customer Reviews:
Better than gourmet restaurants.......2006-09-04
When I used to eat meat, I dined at many 5 star gourmet restaurants. Many of these recipes belong in that category. The food is delicious. The only downside is that some of the recipes may take a long time to make and for the average 8 to 5er, you won't have time to make them after work. You will also need access to a descent health food store as some of the ingredients such as miso and agar flakes are not going to be in your average grocery store. I still highly recommend this book. Besides the excellent recipes, there is some good nutritional information about cooking and food quality. There is also a good glossary in the back for the less common ingredients describing where they come from and what they are used for. Great book for any vegan.
My Favorite Cookbook.......2005-11-16
I'm vegan and this is my favorite cookbook. The recipes are simple to make, elegant, and delicious - it's perfection. Ron Picarski is a genius. I have sworn to try out every single recipe before I die. I'm about a third of the way there so I know I've still got some great food ahead of me!
Try it out, there's something in it for anyone and everyone.
The Best Cook Book Ever!.......2001-08-02
I recommend this book to anyone who is looking for instructions on eating great food that is quick and easy to make. Even if you are not a vegetarian, "Friendly Foods" is the a great gourmet helper. My husband is not a vegetarian and he is crazy about the recipes!
Delicious and Delightful.......2000-07-23
My husband and I (both vegetarians) were lucky enough to be on a cruise in 1998 on which Mr. Pickarski was our chef. I had more delicious food during those six days than I ever had before or since! After we got home I ordered every Pickarski item I could get my hands on, this book included.
Bear in mind, these distinctive, gourmet vegan recipes aren't your everyday fare. This is the book you'll want to pull out when you need to wow your non-vegetarian friends. My favorite is the Chocolate Cream Couscous Cake (page 220). Vegan or not, this is one of the most elegant and delicious desserts you can ever hope to taste. Happy eating!
Perhaps the best gourmet vegan cookbook on the market!.......1999-04-13
Many times I have eaten vegan recipies which are not only bland but unimaginative. When I bought friendly foods over 7 years ago (when I was just turning to a vegetarian lifestyle) I thought I had died and gone to heaven!
The recipies in here are not only nutritionaly well balanced, they are easy on the stomach, delicious and rather easy to make! This book was one of the few that convinced me that eating a non dairy/meat diet would not only be easy, but very satisfying.
Some of the best recipies in this book are the Carob Cake with the Peanut Butter frosting, Tofu Spinach Pie, Hazelnut Glennie and the Carrot Pate.
This book is not only well versed in well tasting vegetarian/vegan recipies, but is chock full of good nutritional advice as well. Although I have not tried all of the recipies in this book, every single one I have tried has been relatively easy to make and the ingredients are relatively easy to get at your local helth food store (and some more enlightened grocery store chains)
Book Description
Seaweed (Sea Vegetable) cooking recipes, harvesting, and nutritional information, with essays on the history, poetry and folklore of eating seaweed, and on the lifestyle of a sea vegetable wildcrafting family.
Customer Reviews:
UNEXPLORED CUISINE BOUNTY OF THE SEA .......2006-06-10
Great concept! A cookbook new to most people but its delicacy have been enjoyed for thousands of years .Having been brought up to eat a lot of marine life myself, including cooked and raw sea vegetables. This is a great book to celebrate the bounty of the sea floor. Recipes are mostly Japanese cuisine, has no image pictures, can be hard to identify the name of plants (that is if you try to identify them while you are in the ocean) . With this book , you are not expected to fish out and gather your ingredients from the sea. That explains the sea food ingredients here are bi products and have been processed for easy handling. You can of course eat a variety of sea vegetables straight from the sea cooked or raw, but you have to know which ones.. The book is a great concept, but leaves out a lot to be desired. There is plenty to know about sea vegetable cooking! Nevertheless, great book to have, read, and keep in your library. Enjoy!
Seaweed for balance and prosperity.......2000-06-14
This book gave me all of the information I needed to cook and enjoy seaweed. Before I purchased this book, I had no idea all of the varied ways to prepare and serve this nutritous vegetable. The best recipie was the "Sushi Salad". I loved it! It tastes just like sushi without needing all of the time to prepare those "new wave" looking finger foods. It was so easy I started packing my yoga instructor husbands lunch. He loves it and encourages me to also make "marinated seapalm fronds" for special occassions.
Amazon.com
As Katie Letcher Lyle says, "The thrill of foraging is getting something for nothing." And, as she points out, it often does take you to beautiful places, from sandy beaches to wild flower-filled meadows and cool woods. Lyle crams a substantial amount into this field guide and cookbook. For 55 edibles, you learn what to look for, supported by drawings and some color photos, plus history, lore, and a recipe or two for each wild treasure. This book seems sturdy enough to survive many seasons in your backpack. Written for an American audience, it can also serve foragers in Canada and, to some degree, Europe, as it includes mushrooms, fruits, and greens found in this milieu as well.
Book Description
Edible plants grow wild along roadsides, in country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and absolutely free for the taking. But to enjoy them you must know how to recognize, when to harvest, and how to prepare and eat them. The Foraging Gourmet concentrates on the most commonly found of these wild comestibles, going beyond a field guide's description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With The Foraging Gourmet in hand you'll never walk through a field again without casting your eyes about with dinner in mind. (5 1/2 X 8 1/4, 224 pages, color photos, illustrations)
Customer Reviews:
The Foraging Fourmet.......2000-08-09
Dear Reader,
If you enjoy outdoor cooking, and foraging for your own food then this is a very good book to own. "The Foraging Gourmet" has ten chapters including fungi: mushrooms, green things, nuts, flowers & herbs. This book has black and white drawings for almost every plant that is used in the recipes. It also contains 16 pages of color photos. Every plant in this book is given a description, habitat, season, history, and lore. A description of how it looks, tastes, and smells (if there is a smell). The author describes the habitat of where each plant grows. This book teaches what the best seasons are for each plant. It also tells of what different minerals each plant contains. The history describes who first started eating it. The lore tells about cures (if any) it was used for. Other helpful uses of plants are talked about such as dyes. Throughout the book there are educational side notes about a variety of subjects that I found very interesting. This book contains 195 pages and is a very good investment.
Book Description
More and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us:
• When organics really matter
• Where to source humanely-raised meats and other ethically produced foods
• How to make choices with a clean conscience when dining out
He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.
Customer Reviews:
Did Monsanto make him write this?.......2007-09-21
I just spent a few minutes trying to locate this author's mailing address online so I could send him his book back. I did not buy this book; it was a gift from a dear friend who would be horrified if she knew exactly what was written in here. I am so mad that he titled his book the "Ethical" Gourmet. If he had a clue as to what "ethical" means, he wouldn't try to make money off the ignorance of others (including himself). Even though some of his information and points are true, this book is grossly under-researched, and I'm afraid that his information about pesticide use and GMO's is misleading those people who are just learning about the subject. Those of us who do know better, are just angry that this man has the audacity to think himself "ethical" or "environmental".
Please do not buy this book. This man does NOT CARE about the planet like real environmentalist's do. Read a book like Bill McKibbon's "Deep "Economy" or Jessica Porter's "Hip Chick's Guide to Macrobiotics"; You will be more than rightly informed and entertained!
And more importantly, you won't be misled by some man who must be buddies with Monsanto (the company who makes RoundUp, GMO's, and Agent Orange).
Thank you.
Interesting recipes and thought provoking prelude.......2007-06-02
Although, I am only half-way through this book, I have found it to be very interesting. With so many new grains available, I've wanted to learn more about how to prepare them and this book has some very good recipes. The introduction and other information interspersed throughout make for very enjoyable and thought-provoking reading.
Marian
A Huge Blot on an Otherwise Good Book.......2007-01-30
This book includes helpful information about how to make healthful and responsible eating a way of life. The meals described do, true to title, tend to the gourmet and upscale. The recipes require an investment of time to prepare, but many of them can be gleaned for good ideas that can be applied to simpler dishes if you are short on time or some of the fancier ingredients. The book has helpful tables with accurate facts about varieties of fish to eat and to avoid, less-familiar grains that would make a great addition to your table, and the benefits and availability of grass-fed beef.
Unfortunately, these excellent aspects of the book are marred by the author's promotion of genetically-modified food as one helpful means to healthy and sustainable eating. This just isn't the case, as even a cursory understanding of the science behind genetically-modified food will bear out. (Deborah Koons Garcia's documentary, "The Future of Food," is a good place for the uninitiated to start learning about the issue.) Weinstein's acceptance of genetically-modified food in any form is a rude shock, especially since the rest of the book promotes the preparation of foods in their whole, natural state and recommends avoiding toxins and pesticides (which in many cases are engineered right into the plant in the case of genetically-modified foods, such as Bt corn). The failure of the book in this way warrants a low rating despite the volume's good qualities: genetically-modified food is simply too dangerous a threat to be ignored, let alone endorsed.
Book Description
This well-researched book deliciously demonstrates how nuts can contribute a wealth of zesty flavors as the centerpiece in plant-based cooking. Features extensive introduction on the health benefits of nuts (including reducing the risk of heart disease), a nutrient profile of each nut, and over 100 recipes for sauces, soups, spreads, sandwich fillings, entrees, salads, smoothies, desserts and more.
Customer Reviews:
Everything you wanted to know about nuts-and so much more!.......2007-03-20
This is a delightful book, full of delicious recipes for every occasion. The book makes nuts come alive on your plate and in your palate! And it's written by someone with years of experience teaching people about great nutrition. It's a book for everyone.
Not just for nut lovers.......2006-12-05
Even if you don't love nuts (I do!), you're sure to enjoy this cookbook. Both recipes I've tried--Butternut Corn Cashew Soup and Gourmet Garden Loaf--were terrific and there are tons of other creative recipes for everything from appetizers to desserts. There are also helpful tips on buying, storing, and even cracking nuts, as well as nutrition information.
Nuts over this book.......2006-10-01
Every recipe I've made has been a huge success. For active vegans, or anyone looking for offbeat ways to boost protein and nutrients in their daily intake, this book is idea. It's also great for vegetarians and vegans who don't want to depend overly on soy. Healthy, easy, and inventive, these recipes add a great dimension to the daily diet!
Flavorful, innovative recipes for all nut lovers.......2006-08-17
Zel Allen's cookbook is such a departure from much of the bland, unimaginative fare which passes for most meatless cooking. Nut meat is only the starting place, the centerpiece in some of the recipes and only one of many diverse ingredients in others.
Allen is clearly a cook who understands comfort food, and these recipes are complex, flavorful, imaginative, and satisfying. She offers creative substitutes for traditional staples such as "Artichoke Party Dip" and "Pecan Pie," and her "Almond Nut Loaf" will make you forget your longing for mom's meatloaf. Sure, maybe your mom never made Wasabi Pistachio Vegetable Aspic, but you'll wish she did.
Other standouts include "Butternut Corn Cashew Soup" and "Mango Macadamia Nut Soup," and her "New Moon Silk Dressing" is incredibly rich and flavorful. This is by no means just a cookbook for vegetarians (though all of the recipes are in fact vegan) and the meat eaters in your life will probably not even notice that these are vegetarian dishes--they're that good!
A Gem of a Cookbook!.......2006-06-21
There are lots of great, useable, delicious recipes in this book. One of the things that sets this book apart is the originality of the recipes. There are loads of recipes that you won't find anywhere else, such as pates made of pea and pistachio that are truly terrific. Doesn't matter if you are vegan, vegetarian or omnivorous--you'll find these well-written recipes easy to follow and sure to please.
Books:
- The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids Favorite Meals
- The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
- The Tale of Despereaux: Being the Story of a Mouse, a Princess, Some Soup and a Spool of Thread
- The Ultimate Pool Maintenance Manual: Spas, Pools, Hot Tubs, Rockscapes and Other Water Features, 2nd Edition
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories
- The Wine Journal: Label Collection Album & Label Remover Kit
- The Wine Lover's Dessert Cookbook: Recipes and Pairings for the Perfect Glass of Wine
- Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Books Index
Books Home
Recommended Books
- Catastrophic Cooking
- The Bluebird Book: The Complete Guide to Attracting Bluebirds
- History: Fiction or Science
- Kosovo: Background to a War
- Playing Easy to Get
- The Pilgrim's Progress in Modern English
- Reinventing Fisheries Management Volume 23
- Knock 3 Times
- Inside Japanese Business: A Narrative History 1960-2000
- Fundamental Accounting Principles: Alternate Problems, Chapters 1-12
General
| Cooking, Food & Wine
| Subjects
| Books
Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
Raw: The Uncook Book: New Vegetarian Food for Life
Raw Food Made Easy For 1 or 2 People
Raw Food/Real World: 100 Recipes to Get the Glow
Green for Life
