Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
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Product Description
Chef Ani Phyo is back with Ani’s Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what you’ve already got in your kitchen while also offering tips on dehyrating and more sophisticated techniques. Looking for innovative meals that are healthy and tasty? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her you-won’t-judge-they’re-raw” desserts.
Ani’s Raw Food Essentials once again proves that you don’t have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Lime Crostini, Cashew Tofu” in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more.
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I have Ani’s additional Raw “uncook” book and have watched all of her videos, and Ani makes you want to be raw and healthy. I am not 100% raw, but permanently feel better when I am. I cannot wait to try everyone of the receipes which is not something I want to do in additional cook or uncook books that I have. Ani, you have outdone yourself. This is just more than receipes but a healthy way of living
Reader’s Rating: 5 / 5
I saw this book tonight at Limits and was beyond excited until I opened it. (Please don’t expect it to be like Sarma’s books …Raw Food Real World, etc.) The paper quality was poor and most of the recipe pictures were in black and white, which was very disappointing. It seemed very similar to her first few books and I didn’t see anything planet shattering or different within the pages for a whopping 27.00. To me it seems like a hyped up, black and white combination of her first few books.
Reader’s Rating: 2 / 5
I have read and loved all of Ani’s book and this one is no different. It does have some black and white photos, and some recipes that seem similar to the ones in her first book – but I have already made 5 recipes in the first week I bought it! I would recommend this to anyone venturing into the raw food world and the recipes are simple and simple to know.
Reader’s Rating: 5 / 5
I really like this book and the recipes in it. Sorry to say, it’s too dense is sweet things for me since I’ve had Candida issues. It’s wonderful for everyone else tho. I’m giving my copy to a excellent friend.
Reader’s Rating: 4 / 5
I have been over 10 years raw and over 10 years macrobiotic before that. During this time I have viewed countless cook books. Ani’s Raw Food Essentials is one of the best. By design, it’s an impressive book. It has a gorgeous layout along with the might and feel of a high quality text book. It provides detailed instruction for basic raw food staples (salads, soups, smoothies, cereal, wraps, sandwiches, and rolls), comfort food favorites (pizzas, pasta, cheezes, scrambles, pancakes, pies, cakes, cookies, and ice kream), and innovative creations that will place you and your acquaintances heads shaking in amazement (tortilla soup with jalapeno-lime kream, Korean dumplings, vanilla and lemon Kream crepes, and scones!!). Whether you are a beginner or advanced student, you will find that it does all these things, and it does them all very, very well. A couple distinguishing factors make her book stand out from all the rest. First, as a replacement for of limiting itself to a series of recipes, it provides the theory and concepts behind each of them to a far greater extent than I’ve seen before. Whether it’s the basics of salad dressings, cheezes, soups, pizzas, smoothies, wraps, or deserts, Ani provides detailed instruction that will give you the power to renovate your own creations. Second, she incorporates a broader range of ingredients and by doing so lessens the reliance upon high stout seeds and nuts that some people may be concerned about with raw food. You will learn how to utilize fruits, veggies and sprouted grains in places where you may have previously used seeds or nuts. By way of example, her mock tuna salad is made with carrots as a replacement for of sunflower seeds, and her onion ring batter is made with a buckwheat base. Of course seeds and nuts are still used in excellent proportion throughout as they provide essential oils and protein, but you will be pleasantly surprised to learn how to utilize more fruits, veggies and grains in your courses. Finally, there is a most charming 2 page chapter on how to incorporate raw food for our canine friends. In the beginning pages, Ani discusses how this is her version of “Raw Foods 2.0.” She is being modest. Her book reaches the next level beyond that.
Reader’s Rating: 5 / 5