RAWvolution: Gourmet Living Cuisine
by Matt Amsden
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Book Summary Information
Author: Matt AmsdenEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-07-04
ISBN: 0060843187
Number of pages: 224
Publisher: William Morrow
Book Reviews of RAWvolution: Gourmet Living Cuisine
Book Review: 4.5 stars but more recipes could be included
Summary: 5 Stars
First off I would like to say that I dont live in California so I havent been able to go to RAWvolution and try the food there, I cant compare my home 'cooking' to his.I have 5 other raw cookbooks and was awaiting this release to add to my collection.
This book is definately not for someone new to a raw food diet, as it doesnt contain much informatoin about they why's and how's of what you are eating. It does however include a small chapter on what ingredients you should keep in your pantry.
With less than 200 pages from cover to cover it is on the small side for a cookbook. The recipe chapters include breakfast, soups, sides and starters, sauces and dips, entrees and desserts. The breakfast section is quite small with about 10 recipes. Although I usually have a green drink or juice I do like breakfast recipes to eat throughout the day, they're nice to have. Most of the recipes are pretty nut/seed patty heavy (using one nut loaf for 4 different entrees and a seasoned walnut meat for 3 others) but Matt does use more sunflower seeds than nuts which for me is refreshing. He also uses his onion bread recipe in anything that requires a crust such as pizza or sandwiches and for tostadas, no other bread, cracker or tortilla recipe is included.
The book is also light on dessert recipes. Whole fruit pies in a 5inch pan make up most of them. You will either need to purchase a 5 inch pie pan or make 1 1/2 the recipe to fit a standard 9 inch.
Some recipes that stand out are the mock tuna and mock chicken salad (my new favorite!), cheese pierogis, the big Matt with cheese (his raw version of a big mac), cheese sticks, cucumber dill salad, hummus, mashed potatoes and a fantastic chili.
Dehydration, soaking, the use of a high speed blender (VitaMix or Ktec) and juicing are used so these machines will be needed to complete the recipes.
What isnt included a lot is sprouting. Which is refreshing after so many authors being "sprout" happy which adds days to your preperation. There is only one recipe which requires soaking.
The pictures of the food are appetizing and clear which make trying the recipes tempting. The photographs of Matt and his staff are a little California 'hippy' which is fine but I didnt buy the book to look at the author. The recipes are clear and easy to understand, they indicate at the top of the page how many servings each recipe yields and icons are used to denote what type of machines are used.
This is a good book that makes a great ADDITION to your collection, I would not start with this book though. My favorite raw food book to date is still "Raw food, real world" by Matthew Kenney and Sarma Mengalis, which does have some lengthy recipes but the flavors are amazing.
UPDATE: So Ive had this book an extra week since I wrote the original review. I have had issues with 3 of his recipes so far. The "Famous Onion Bread" which serves as every bread, cracker or crust is completely wrong. I ended up having to blend all ingredients in a Vitamix, add water so it would blend and then it took 4 days to dehydrate. I will NOT make that again. The cheese sauce which is also what is used in the cheese sticks is either missing an ingredient or it is enhanced for the photos in the book. In the picture of the "Big Matt with Cheese" it is yellow, while in reality it is brown. It has no nutritional yeast in it and has no flavor of any cheese, although it is a nice spread it wont help with any cheese cravings you might be having. Also the nut loaf which is used in several recipes is way under seasoned and makes an enormous ammount, much more than what he states it does.
If I could change my vote I would give it 3 stars. Some recipes DO work and they are delicous. But it seems that this book was perhaps put together in a rush to capitalize on the raw movement. There are many typo's that I have come accross and now half of the recipes I make I have to adjust them to make them work. Im finidng I am more dissapointed than delighted in this book.
If anyone else buys this and gets that onion bread to work the way that it is written than please let me know what special thing you did, because for me it was a huge pile of onions with a small ammount of sauce. It stayed in my dehydrator for 2 days turning into caramelized onions, not bread.
I guesse I would say buy at your own risk and know you will have to manipulate the recipes. Such a shame that this happened.
Summary of RAWvolution: Gourmet Living Cuisine
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.
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