Product Description

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.

Product Details

• Amazon Sales Rank: #11714 in Books
• Published on: 2006-07-04
• Released on: 2006-07-03
• Number of items: 1
• Binding: Hardcover
• 224 pages

About the Author

Matt Amsden has quickly established himself as one of the premier raw food chefs in south-ern California and the world. Matt's company, RAWvolution, is the first of its kind, delivering gourmet raw food meals throughout the United States. Originally from Ontario, Canada, Matt began eating a diet of 100 percent raw foods virtually overnight after hearing an interview with author/lecturer David Wolfe on the Howard Stern Show. Matt's desire to learn more about raw food preparation led him to Santa Monica, California, the heart of the raw food movement, where he soon began to share his talent with hundreds of people, including celebrities such as Margaret Cho, Woody Harrelson, Courtney Love, and Alicia Silverstone.

Customer Reviews

Fantastic!
I'm relatively new to raw foods, and for a long time my first and only book was Ani's Raw Food Kitchen. I purchased Rawvolution a few months after getting Ani's, but didn't try it out right away. Boy was that a mistake -- especially considering Ani's has been such a hit or miss cookbook for me. I've made 4 recipes from this book recently and all 4 of them have been amazing. The seed cheese actually tastes like cheese; the Corn Chowder doesn't taste like its missing any dairy; the Thai Curry soup is just a simple and phenomenal recipe. I absolutely cannot wait to try other recipes from this book.

I sort of agree with some people who say that he uses a lot of Nama Shoyu -- a little too much. But honestly, do what sounds right to you. If you don't like salty tasting things, don't put a half a cup of Nama Shoyu in something -- adjust it accordingly and you'll be fine. Thats what cooking is all about isn't it?

As far as the physical book, it is very well designed and the photography is also excellent.

fantastic recipes, and beautiful book
Everything I've made from this book has been delicious so far! It's also very beautifully laid out, great photographs, and easy to read. He has symbols for each recipe which tell u difficulty level, and which appliances will be needed, so u don't have to read through the whole recipe first to know what your getting into. Most recipes are really simple and easy as well as delicious! Great book.

I enjoyed RAWvolution ...
I enjoyed this book very much. The recipes are simple and tend to use more common, less expensive ingredients than many other raw cookbooks. Almost every recipe is beautifully illustrated. It's a very nice selection of recipes, just about everything you might want to make as a vegetarian in a raw version. It's not an overwhelming number of recipes, either, good for a beginner. I give it four stars instead of five because I often have to adjust the seasoning, he'll use way too much for me, and the pictures of someone in patched up blue jeans did not appeal to me.