View Full Version : Looking for one good un-cookbook
09-30-2005, 01:02 AM
Hi I've been a member of the site for awhile now. I like it here a lot. Did thirty days raw, but went back to eating bread and other starches--miss the taste and texture. Got a dehydrator now and want to make flat breads and chips, etc.
Could someone please tell me where to find THE perfect raw foodist book? I need a good un-cookbook that has the following: detailed recipes including, instructions, ingredients, nutritional information, simple steps, simple foods, and misc. info on things like blanching and other raw controvesial topics.
Got any ideas anyone?---Thanks in advance! ;)
09-30-2005, 02:39 AM
Sorry for being obvious, but do you have Alissa's book? It is HUMONGOUS and awesome! Many of the recipes are VERY simple, most are simple, and some are a bit more challenging. It is perfect for newbies and experienced raw foodists alike. As far as nutritional info, I have a few uncookbooks and none list that info. In my opinion, it is because there is nothing to "stay away" from. I was under the impression that recipes started including nutritional info so that you could watch your intake of sugar, salt, fat, etc. When eating 100% raw, you don't have to worry about any of that. I also don't know if any uncookbooks would include info on blanching, because that's not raw.
09-30-2005, 10:20 AM
I second Autumn's opinion on Alissa's "Living on Live food" un-cook book, it is the best one out there, and trust me, I've had them all, only to give them away to others.
And get her DVD's they show you wonderful stuff that you would never learn, unless you saw it. Hers are the best. Bar none!
09-30-2005, 12:02 PM
I'll third the two above posts.
09-30-2005, 06:08 PM
I agree that Alissa's book is EXCELLENT, especially for newbies.
Supposedly, Jenny Cornbleet has a book out called "Raw Food Made EAsy for one or two people". her website is www.learnrawfood.com
If you are looking for super-gourmet, try "Living Cuisine" by Renee Loux Underkoffler or "Raw Food, Real World" by Matthew Kenney and Sarma Melngailis.
09-30-2005, 07:10 PM
this is getting repetitive, but Alissa's book gets my #1 vote. It is huge and comprehensive...great for beginners too. I have bought several copies for raw curious friends/family I recommend it so much. I just wish it was my 1st raw book...would of made it easier.
I do like, "Living Cuisine" by Renee Loux Underkoffler as well. I haven't made too many recipes from it yet though since it is one of my more recent finds.
I would agree that Renee's book seems very gourmet (which means lengthier ingrediant lists and time involved).
Alissa's will not have info on blanching; Renee's might?!?!? but I will need to go
check because I cannot remember for sure. Blanching isn't considered a raw technique, but if you choose to use it for certain veggies you just dunk the veggies very very briefly in the boiling water to keep them still crisp.
09-30-2005, 11:14 PM
I second, third.. whatever number we're on now.
I also like "Raw Food, Real World"
09-30-2005, 11:19 PM
yep, I also agree with everyone, Alissa's book is the reason why I have been able to stick to raw foods, although I did have a "fall off the wagon" episode not long ago, but heck, I'm back on again and rawing it !!!! without her book and DVD's I don't think I could have mada it this far, it also includes some very inspirational stories of people who went from cooked to raw and their journey along the way......its a MUST have book for sure!
09-30-2005, 11:38 PM
I would recommend "Living Cuisine" by Renee Loux Underkoffler also. Excellent recipes, and many are not gourmet, they just taste gourmet. Not a *purist*, she doesn't make her readers feel guilty if you don't have a dehydrator yet and need to use your oven on the lowest setting, for example. Nor will you feel like a cheater if you use vanilla extract, etc. She includes a lot of cooking information that is very helpful that some others don't, like cooking methods including blanching. Her information on individual ingredients helps when you've mastered the basics to experiment with confidence.
Alissas book is very good. Especially if you have a difficult time staying motivated on the raw path. She is passionate about the raw foods diet and her enthusiasm is contagious!
10-01-2005, 12:09 AM
and misc. info on things like blanching and other raw controvesial topics.
I went and checked, and Yes, Renee's book does have a few pages on steaming/blanching...the substance of her book is definately raw living foods though.
"Be advised that these techniques are not techincally considered "raw food" or "living food", but are a gentle compromise that will improve the flavor and digestibility of certain foods, like "tough" vegetables and sprouted grains and beans". p.250 LIVING CUISINE
I agree with PixieGreen that Renee has a very guilt free aproach to raw living foods. I love her book. One of my favorite raw women, next to Alissa and Shazzie.
10-02-2005, 04:41 PM
Thank you everyone--you've been incredibly helpful! I can't wait to buy a book and start un-cooking! :p
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