Practically Raw: Flexible Raw Recipes Anyone Can Make (Anglais) Broché – 28 février 2012
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Descriptions du produit
Revue de presse
"Beautiful and immensely helpful. The perfect cookbook for omnivores leaning toward veganism, as well as vegans leaning toward raw foods." (Vegan.com)
"For anyone wanting to become more comfortable and familiar with the charms and benefi ts of a plant-based diet, look no further than Practically Raw." (Matthew Kenney, Founder, Matthew Kenney Academy)
"Amber’s approachable style to eating raw makes it easy for anyone to start making raw foods in their kitchen. Her recipes are inventive, balancing both raw and cooked foods, with an emphasis on health but never sacrifi cing taste. You’ll fi nd the recipes in Practically Raw are deliciously divine." (Christy Morgan, The Blissful Chef)
"Amber’s easy-to-follow recipes make this healthful cuisine easy, joyfully approachable, and a veritable feast for the palate. Whether you’re a raw food neophyte or have been enjoying this healthy lifestyle for years, Amber’s fresh perspective is nothing less than “rawsome.” Her Cocoa Corruption Smoothie is addictive." (Dynise Balcavage, Author, "Celebrate Vegan" and "Urban Vegan")
"It’s a raw food free-for-all! Amber takes the stress out of uncooked preparations, making delicious results accessible to everyone. Guiding cooks through the world of raw vegan food with gentle instructions and helpful hints all along the way, you‘ll want to get into the kitchen as soon as you open the cover." (Hannah Kaminsky, Author, "My Sweet Vegan" and "Vegan Desserts")
"I have been impressed with every single recipe in this book I tried. Practically Raw is a book for anyone who likes to eat good food that doesn’t take forever to make. I would recommend it to every person interested in adding more raw and vegan foods into their lives." (Eva Rawposa, The Uncooking School) --Ce texte fait référence à l'édition Broché .
Présentation de l'éditeur
Practically Raw is the easy and practical way to enjoy raw food!
makes raw cuisine accessible for anyone, with .
Now everyone can enjoy the vibrant flavor and abundant nutritional benefits of raw cuisine -- without special equipment, ingredients, or techniques. Chef Amber's friendly, flexible approach offers numerous ingredient substitutions and cooking options to make these recipes adaptable to your taste, budget, ingredient availability, and mood.
The creative, satisfying, and tasty recipes include Almond Butter Sesame Noodles, Vegetable Korma Masala, Fiesta Taco Roll-Ups, Primavera Pesto Pizza, Maple-Pecan Kale Chips, Parisian Street Crepes, Warm Apple-Walnut Cobbler and many more. Whether you are exploring ways to improve your health and longevity, cope with food sensitivities, or simply live more vibrantly, Practically Raw has something for everybody, from beginners to seasoned raw foodists!
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Commentaires client les plus utiles sur Amazon.com (beta)
Although I am a raw food chef and have a lot of experience with raw foods, I was surprised to learn a few things from this book that I never thought to question! For example, I've always considered coconut butter something expensive that has to be purchased in a glass bottle. To see the inclusion of a recipe for coconut butter, I literally could not believe I never made it myself, nor thought that it was possible to do at home! (The same can be said for some nut butters.) I'm really excited to try so many of the wonderful recipes that I've found myself bookmarking page after page, after page. There are so many flavors and textures, combinations and techniques that I get the feeling these recipes have been used, tasted, tested, and implemented from the vantage point of someone that actually makes these recipes for herself. This cookbook is not simply an exhaustive list of recipes/ingredients that happen to temp the reader with familiar ''cooked'' food flavors and/or creative ideas of all things possible while cooking in the raw. It is, instead, a wonderful addition to any raw food cookbook collection that will surely offer many great surprises, tasty recipes and certainly accurate information. Very creative, inspiring, and provoking. I hope to see more from this author in the future!
The thing that I really like about this book is that the ingredients used for all the recipes are not complicated, and most raw or vegan kitchens would have the ingredients to prepare the majority of the recipes. If there is an ingredient you are missing, then that is okay, as you can refer to Amber's substitutions guide which follows each recipe. This is great for people who are just starting out with raw food prep and may not understand what each ingredient's purpose is in the recipe- providing suitable substitutions takes out the guess work. I also really like that Amber has included the nutritional information for each recipe, so if you are watching your protein or vitamin or calorie intake this makes it really simple to calculate where you are at after eating one of these prepared recipes.
Another aspect that sets this book apart from other raw cookbooks is that it also includes cooked options for a lot of the recipes. I think this is a fabulous idea, as it takes out a lot of the rigidity that seems to happen in the raw circles which I don't think is really necessary or useful for most people who want to experiment with eating raw and who just want to eat healthier. Providing cooked options would also be great for raw foodies who have partners or family members who don't follow the raw food diet, as it would save time in having to prepare separate cooked meals. The cooked versions of these raw dishes would be really healthy and nutritious cooked variations. Also in relation to nutrition, Amber uses little symbols to indicate recipes that are lower fat for those who are concerned about the fat content in their raw diet. This all helps to really make this book a practical one.
The chapters in Practically Raw are also quite different to other raw recipe books, with Amber including a whole chapter dedicated to hummus, and another just to kale chips. I also enjoyed reading her breakfast and brunch chapter, even though most of the recipes are sweeter than what I usually would make for breakfast- but that is just me! The introductory chapter which outlines Amber's philosophies with raw food provides quite in-depth information about eating raw, which is great for those who are just learning the ropes or are curious in knowing more. She explains things in a simple and clear way and provides some useful tips and tricks as well as a nutrition guide to eating raw and a detailed pantry list.
Overall this cookbook is a great addition to my own raw library, and I can recommend it to anyone who is interested in raw foods as a good introductory book, that is as its name suggests- very practical. With over 230 pages of recipes, it is a good foundation point for those entering the raw world. It includes colour pictures, but not for every recipe (I'm always keen for pictures for everything!) and the quality of the pics on my copy seemed a bit over-saturated and with too much contrast. But the purpose of this book is not to be an arty cookbook but rather as one that is informational and usable and it certainly achieves that aim. Amber must be very proud of her efforts with this book, and I'm looking forward to trying more of the Practically Raw recipes soon.
Most all of Amber's recipes have cooked options, so if I'm feeling the need for warm comfort food, it's there. But the dishes are perfect made the raw way. Also, there are substitution recommendations for many of the ingredients in each recipes, which makes for a more flexible, un-cooking experience.
Amber has veganized and raw-icized everything from cheese balls and flapjacks to korma masala and Southern-style biscuits & gravy. Oh, and there's an ENTIRE CHAPTER ON KALE CHIPS! We're talking pizza kale chips, sour cream & onion kale chips, cheesy kale chips, and even chocolate kale chips! Leafy greens have never tasted so good.
There's also a chapter dedicated to raw hummus with tons of flavor variations. The brunch chapter will inspire any foodie to wake up early for yummy treats like morning mushroom scramble or apple pie oatmeal. The salad chapter is so much more than just greens (deconstructed sushi bowl salad, anyone?). And the desserts? Well, you better leave room. Amber's raw sugared donut holes and chocolate almond butter cookies are drool-worthy. Thank god raw desserts are healthy!
So this cookbook is a fantastic resource. With cooked options, substitutions and tips, it is truly flexible. If you want 100% all-raw, Chef Amber's cookbook delivers. If you want to dabble with raw/vegan, she also delivers. If you want to experiment and try new things without getting overwhelmed, once again, it's delivery time.
So unless you are simply terrified of making way more hummus than is good for you (guilty! I've made all three base recipes and two additional variations), Amber's cookbook is a great resource for anyone wanting more healthy choices in their diet, especially if you're under the impression that raw or vegan means lettuce for life!
(Pssst. It doesn't by the way and Amber can prove it).
Foremost, I'm a reader of Mrs. Amber's blog. Without sounding like a fan-girl, I'll just put that out there. And it could make me a little biased, but then again I've purchased cookbooks from other bloggers I followed and wasn't nearly as impressed. I'm all for supporting bloggers, but some aren't really producing professional cookbook material. There were times where I just felt like I paid for an 'extension' of the blog and not actually things that made me feel good about spending my money. This book is NOT that kind of book. It IS in some ways an extension of her blog (mainly because of her quirky sense of humor and writing style, which I love), but truthfully these recipes are incredibly innovative, creative, and SO tasty. These ARE the recipes that you put in a cookbook and not share on a blog for free, although Amber has been so generous in the past and shared a few of them with her faithful readers. Every single thing I've made to date has been amazing. And amazing because most of the recipes are so stinking simple! I've seen a few straggling complaints that some of the ingredients aren't readily available in certain areas or that the prep time is tedious. I just don't find that to be an issue at all. Okay, so I DO have easy access to ethnic grocery stores, within walking distance to where I live. But the awesome thing is that Amber gives substitutions for nearly every single ingredient that CAN be swapped out without ruining the recipe. Truthfully, the only 'exotic' thing some people may have to purchase is nutritional yeast, and that's only if one wasn't already a vegan to begin with. (Don't know too many vegans who don't have a jar of this in their pantries.) And I personally found that in a regular, suburban grocery store. Don't have access to tamari? No problem! Just grab a bottle of soy sauce from the little 'Asian' food section at your local Wal-Mart. No raw cashews? Cool! Get roasted ones and don't stress about the recipe not being entirely 'raw'. And speaking of which, I am without dehydrator. So do you KNOW how excited I am to have a cookbook that gives me the cooked options of goodies like kale chips? And these kale chips...boy, oh boy. I used to be the sea-salt-and-olive-oil kind of kale-chip girl. Now that I've discovered the world of actually COATING kale chips in all the wonderful sauces that Amber has invented, I don't think I could ever go back to plain ole' kale chip or even a POTATO chip. Ever.
The only 'con' is that I don't own a dehydrator, and obviously that is the fault of myself and not the author nor her book. The pros, in a nice neat list?
-COOKED OPTIONS--Praise the vegan gods, for they are looking down upon us peasants who don't own expensive dehydrators.
-Flexible ingredients. (I discussed this above, and I HAVE taken advantage of swapping out a few things based on what I had on hand and cost.)
-Oh, and COST. Because there ARE easy and flexible substitutions for each recipe, you can design the recipe around your own budget.
-An entire chapter on crunchy, coated kale chips. Maple-pecan, anyone??
-Raw apple pie oatmeal. Which can be cooked. And gets cooked often in this home. (I've also had it raw, and it's a nice change for my body.)
-Cashew Nacho Cheese Sauce. This has changed my life. I can't do dairy, and I DON'T LIKE CHEESE. This has the thick, creamy quality of real nacho cheese, but it doesn't has the disgusting smell and awful 'tang' that I just cannot handle. The ingredients used still gives it a nutty, slightly-cheesy flavor that I bet even your die-hard cheese addicts would find pleasure in consuming. (You should have SEEN the nachos I made with this cheese and the garden fresh salsa just a few nights ago. My Instagram feed blew up when I posted the pictures!)
-Easy smoothies. Cocoa Corruption. Sounds sinful, but the ingredients are actually nourishing.
-The marinated mushrooms, which are used in several recipes throughout the book. They are AMAZING. They take on the texture of the little mushrooms that come in the glass jars, but they taste a million times better.
-The desserts. Oh the sweet desserts. (Patiently awaiting the next book on desserts.) I really love dessert, especially when it's no-bake and oh-so-good for me.
-The writing style. Easy to read, simply entertaining, and straight to the point. As I mentioned above, there isn't a full-page story on WHY this recipe was created, whose grandmother made this generations ago, etc. Don't get me wrong. I when a lot of thought has gone into creating something as beautiful as deliciously satisfying meals, but I don't want to READ about the process with each recipe. It's like a good book that just FLOWS and doesn't require pictures (although this book DOES have pictures...pictures that will excite your taste buds).
I'm so excited about exploring the rest of the book and making everything, one recipe at a time. And there are SO MANY recipes in this book, another thing I truly adore. The mix and variety of the types of recipes offered. Pastas, soups, salads, kale chips, smoothies, desserts, oatmeal, cookies, taco salads, oh my goodness. My suggestion is to go through and pick out just 2-3 recipe you want to start with for the week (if you can contain yourself), go through your pantry and see what you already have, and then make a list of what you'll need. If you are starting out brand new in the world of raw (or even vegan), this will make the process less intimidating. And trust me, you'll probably be surprised at how many things you DO already have on hand.