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Descriptions du produit

Biographie de l'auteur

Judita Wignall discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. Judita is also a commercial actress, print model, and musician from Los Angeles, California. In between her many projects, she continues to teach classes, coach, and personal chef for clients around the country. She is the author of Going Raw and Raw and Simple. Learn more at http://www.rawjudita.com.



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Détails sur le produit

  • Broché: 192 pages
  • Editeur : Quarry Books; Édition : Pap/Dvdr (1 mai 2011)
  • Langue : Anglais
  • ISBN-10: 1592536859
  • ISBN-13: 978-1592536856
  • Dimensions du produit: 20,3 x 1,6 x 25,4 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 51.915 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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2 internautes sur 2 ont trouvé ce commentaire utile  Par nanou TOP 1000 COMMENTATEURSVOIX VINE le 18 avril 2012
Format: Broché Achat vérifié
Ce livre en anglais, est très précieux car les livres végétaliens et de nourriture crue sont encore rares en France. L'auteur est elle-même chef, et donne des cours. Le livre inclue un CD dans lequel elle explique différents tours de main. Les photos sont appétissantes, les recettes simples et délicieuses, donnent aussi des explications sur l'apport nutritionnel de la recette. Enfin, des conseils de vie saine sont également donnés en fin de livre. Ce livre est une mine d'information et je le recommande.
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Par Christelle le 6 octobre 2013
Format: Broché Achat vérifié
Seul bémol, comme c'est de l'anglophone, donc des mesures anglophones aussi.
Donc convertisseur via internet, mais c'est un peu pénible et ce n'est pas toujours très précis/très adapté...
Pis il a un côté un peu "sectaire", très américain je trouve, du "j'ai trouvé LA voie/voix"... Un peu déroutant pour une européenne !
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 159 commentaires
169 internautes sur 172 ont trouvé ce commentaire utile 
Curious about raw? Look no further. 14 avril 2011
Par Pinot Noir - Publié sur Amazon.com
Format: Broché Achat vérifié
This book is a great place to start if you're curious about the growing raw food scene. Judita Wignall, in a warm, practical and easy tone, explains it all. She lays out the kitchen basics including tools and techniques, offers a range of wonderful recipes from the simplest, throw-it-together-and-eat-in-your-hand wraps to wonderful tasty raw main dishes and the prettiest desserts. Each recipe has a step-by-step photo series, showing exactly how to get it done. There's nothing precious or intimidating about her recipes, and she has included foods that are not too far removed from the already familiar, like her gorgeous raw vegan pizza, and her OMG brownies.

A great feature of the book is the planned menus, and the clear and easy nutritional information. She seems to have covered all the FAQs, including what she herself eats in a day.

And...the bonus DVD, tucked inside the cover, features Judita demonstrating recipes and techniques, which just brings it all to life.

Even if you're not into raw food, the book itself is a beautiful piece of art for its design and photography alone. Just a lovely thing to look at and admire.

I can't recommend this book highly enough if you're a beginner, and need guidance on how and why and what to do.
116 internautes sur 117 ont trouvé ce commentaire utile 
Great addition to any raw food kitchen, new or not 7 mai 2011
Par milla.l - Publié sur Amazon.com
Format: Broché Achat vérifié
This book is beautiful and worth it to add to any raw kitchen. I've been raw for a little over a year and have a few of the popular raw recipe books: Sarma's, Ani's Essentials, and Ani's Desserts. Around the same time I bought this one by Judita, a raw blog's ("Rawmazing", which I highly recommend!), and San Francisco's Cafe Gratitude's recipe book. But Judita's is the one I've turned to the most. It has quickly become my favorite, if nothing else than to stare at the beautiful layout and pictures!

Her recipes aren't crazy unique, but they are all wonderful and everything I've tried have all come out amazing. Also, like most raw food books, there is a great deal of information on sprouting, dehydrating, technique, and reasons to be raw. Though most raw food books all say the same thing, I still managed to learn new things and think about things I already knew in different ways, which I really appreciated. And the fact that she has a method for blooming wild rice the raw way and have it turn out just as good as cooked rice is reason ALONE to get this book! I seriously love everything about this book, so don't hesitate to go for it!
101 internautes sur 103 ont trouvé ce commentaire utile 
What you'll need to go raw 6 juin 2012
Par lesley - Publié sur Amazon.com
Format: Broché
I bought this as my first raw cookbook. Based on the reviews, I thought I would be able to make a fair amount of the recipes with what I had for equipment- just a food processor. There are a few reviews with different opinions on the subject, so I thought I would use numbers to make it easier to decide whether you have what you'll need.
There are 98 recipes in this cookbook, not including the salad dressings.
24 recipes need a blender
13 recipes call for a high speed blender such as Blendtec or Vitamix.
26 recipes use a food dehydrator.
17 recipes need a food processor.
4 recipes use a mandoline.
4 ice cream recipes use an ice cream maker, which I think can be made with a high speed blender.
A few recipes use a mortar, spiralizer, coffee grinder, nut bag or a chocolate mold.

18 recipes don't use any special equipment. Many of these are salads.

I'm not saying don't buy this book- I like it a lot. After buying a Blendtec, I can make a lot of the recipes- soups, smoothies, salads. But I'll need a dehydrator to make anything substantial. There are also good recipes that come with the Blendtec blender- smoothies, milk alternatives, salad dressing, sauces, soups- that are or can easily be turned raw.

What I'm trying to say is, if you're seriously considering going raw, you'll definitely need a blender (probably high speed) and a food dehydrator. Then you'll want to get food processor, a sprouter and mandoline and nut bag. And this book! It does have very good recipes that you just know will taste great.

Update:
Creamy Tomato Fettuccine- I am becoming more amazed at how raw foods are really delicious. For a junk foodist like me to actually like this cold, raw zucchini pasta is saying something.

Chia pudding- I liked this better than I thought also. It sounds like it might be gross, but is actually pretty tasty, although the seeds still crunch in the pudding.

Another awesome thing I noticed about this book is the repeat of ingredients which is helpful for not spending a load of money trying to learn your new lifestyle. This book has opened up a whole new culinary world for me- there are so many new ways to prepare food, and they are easy, not time consuming or expensive as you might at first think.
203 internautes sur 213 ont trouvé ce commentaire utile 
Now That I Have Fancy Equipment... 1 juillet 2012
Par Bookmaven - Publié sur Amazon.com
Format: Broché Achat vérifié
I really like this book. The accompanying DVD helps, Judita is a cutie and the kitchen is trendy (complete with a gazillion other cookbooks in the background, likely intentional). The book is well organized, with WONDERFUL, LARGE COLOR PHOTOS. Collecting the materials mentioned in the book quickly turns into a scavenger hunt; finding the right, high quality goods for the best price. But it's all fun...unless you're piss poor, which many are. Some may grow disillusioned with 'healthy eating' as marketed by all but the Raw Food on a Budget book (and even that advises that one saves up for a Vitamix).

"Going Raw", like most other raw food cookbooks, require:

- Vitamix - centrifugal juicer - masticating juicer - bamboo mat - zester - wisk
- mandoline plane - slotted spoon - citrus juicer - dehydrator - food processor
- ice cream scoop - spiralizer - Ice cream maker - Cocktail shaker - wisk - microplane
- pie/tartlette pan - Colanders (varying sizes)- ceramic knives - quality boilers (tea; melt cocoa)
- Lg glass + SSteel mixing bowls - TONS o mason jars (+ sprouting top) - tongues
- Bamboo cutting boards - molds - rubber icetrays - glass measuring cups (vary sizes)
- spice mill/grinder (incl stone AND ceramic) - SSteel Sieves (varying mesh density)
- SSteel/plastic dry measuring cup

So, we're talking about some serious cash! Not to mention the obscure nutritional supplements, sea veggies, nuts and seeds, herbs, spices, fermented goods and the like. And once THAT'S all taken care of, you'll need the TIME to actually do this stuff. Perhaps that's why it's called a lifestyle. Perhaps that's also why the USA thinks that it's considerably more expensive to eat healthier, when in fact it really isn't.

So for those who have most or all of the above-mentioned items they generally will like such cookbooks while those that don't have these items will enjoy them less. Specifically, if you're wanting to make 'bread, fries or onion rings', you'll need to get all of this stuff, because all of these tools create the RIGHT TEXTURE and AESTHETIC closest to it's cooked, non vegan counterpart. And when you've labored over the dish, you'll want it to look like the beautiful pictures in the book.

There's a colossal hamburger and onion rings on the cover of the book, so I can't feign ignorance to the mimicking other foods rabbit hole. Though I don't understand the obsession with Raw Cookbooks immulating the very stuff that culture warns that I should avoid?! Why not simply create dishes that don't mock spaghetti or coffee cake? I don't want to eat meat. So i'm not spending $50 on nuts to crumble them up and ferment them to make fake meat. I have the equipment, so I'd better use this stuff, but is it REALLY necessary to create delicious dishes?

I do like how Going Raw has a fair amount of dishes that aren't seed and nut heavy. And it's fascinating the various manipulations of coconut meat to make things like phylo dough, tortillas etc. I also realize that for those who are truly raw, they don't eat such complex dishes all the time.

Going Raw encourage mostly healthy eating, by adding lots of greens to your plate. Though many of the deserts are nut and seed heavy.

Personally, I have no regrets for having purchased the book, or many of the tools required, as I approach raw cuisine as a hobby, not a way of life. Also, this book isn't as heavy on the seeds as many others are, and for that, I commend Ms. Wignall.
41 internautes sur 41 ont trouvé ce commentaire utile 
One of the very best RAW books out there! 27 juin 2011
Par A. Ayubi - Publié sur Amazon.com
Format: Broché
I am at a stage where I am just flirting with RAW foods and have been working on adding more and more dishes to my un/cooking. Some of the raw cookbooks are great, but VERY time intense, others have quick and easy recipes, but really don't taste that great. Going Raw gives you the best of both worlds. Recipes that are generally easy to prepare (within the frame of RAW foods) and are delicious. My teenagers are pretty picky eaters when it comes to healthy foods, so that's a good elimination process right there to which recipes work and which don't and even they like a lot of what I have made out of this book.
The trail mix energy bars alone are worth the price of the book! I just had the Mint Chocolate Chip Smoothie and it's nourishing and delicious.
All the information in the book is detailed, beautifully illustrated with many step-by-step photographs and kept to just the right amount where you don't fee overwhelmed. Great stuff!
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