Cookbook Review: Raw Food for Everyone by Alissa Cohen Earthbound .

Raw Food for Everyone by Alissa Cohen with Leah J Dubois Photographs by Tara Donne Published by Avery a member of Penguin Group (USA) Inc. New York 484 Pages, 300 Recipes

Publishers summary: Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how solid and flavorful it can be;

what began as an underground movement for health enthusiasts has affected to the culinary forefront. Now one of the nation`s top raw restaurateurs presents a lavish array of recipes, a ground of preparation methods, and a comprehensive ingredient guide in Raw Food for Everyone.

While other cookbooks on raw cooking often feature rudimentary recipes or are circumscribed in scope, leading raw foods authority and teacher Alissa Cohen, owner of the Grezzo restaurants in Boston and Newburyport, offers a comprehensive book, with 300 unique recipes for meals and snacks. From nutritious smoothies and juices to you-won`t-believe- they`re-raw cheeses and ice creams to chips and crackers, this bible proves that raw food is not only healthy and energizing-it`s also approachable, nourishing, and delicious. Writing for the father and the more seasoned raw food lover, Cohen takes raw food to the next stage with the ease of its preparation techniques and the introduction of inventive flavors.

With detailed step-by-step instructions, charts on sprouting and soaking, and thorough information on raw ingredients, Raw Food for Everyone is the ultimate raw food resource. It is destined to become a culinary classic.

When I received this scripture I had only take another script that explored raw food diets as a way of life. I had heard bits and pieces about raw food diets, however, could not wrap my mind around eating food completely raw or unprocessed. Alissa Cohen does a thorough job of dispelling myths while providing necessary techniques to comprehend and be successful in a raw food diet choice.

Before the first recipe appears in the book you`ve been taught by about 100 pages of techniques, shopping tips and essential dietary knowledge one should see with an acceptance of a raw food diet. She shares her doctrine of feeding raw while enjoying foods that have a well rounded diet and leaving you well fed and satisfied. Alissa has an enviable pantry guide, with a glossary and tips on use of each item. There is likewise a part on required equipment for the raw kitchen.

The vegetable list is an enviable one. One would do good to establish a garden as all of the vegetables listed are not always available at a niche market. Or even, a large superstore. Alissa encourages people to patronize local growers and purchase organic if possible. However, she does remark that organic certification is expensive for growers and that knowing your grower is as important as a certification.

I commend this cookbook as we could all do with a bit of healthy living. Raw foods can be integrated into a good balanced diet. While Alissa encourages everyone to take a raw food lifestyle, I cannot. It is not for everyone, however, the techniques for running with raw foods can benefit everyone. Her corn chips recipe should be an "everyone make these" recipe!