Product Description

Sweet Gratitude is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!

Product Details

• Amazon Sales Rank: #9617 in Books
• Published on: 2008-10-14
• Released on: 2008-10-14
• Original language: English
• Number of items: 1
• Binding: Paperback
• 248 pages

Review
“Whenever I have the opportunity to visit Café Gratitude, I am usually so overwhelmed by the joy and wonder of the dessert menu that I literally skip my meal and just have one or more of the delicious raw, organic desserts.”
—David Wolfe, author of The Sunfood Diet Success System, Naked Chocolate, and
Amazing Grace and founder of Sunfood Nutrition

“The recipes in Sweet Gratitude can seem involved at first—they may entail learning to use unfamiliar ingredients such as Irish Moss (a sea vegetable) or learning to create your own liquid vanilla—but once you’ve learned the techniques, the recipes aren’t as complex as they first seemed and the results are oh so worth it. With regular desserts, you can expect only sin and guilt from your indulgence, but with these recipes you get living enzymes, protein, and healthy fats. I've been blown away by every recipe I’ve tried.”
--Spiritualitea.com


“Forget that these are the healthiest desserts you will ever eat. Matthew and Tiziana have taken their genius and put it into a collection of the most creative, delicious, purely decadent, over-the-top-amazing recipes I’ve had the pleasure to eat and admire!”
—Elaina Love, founder of Pure Joy Planet, executive chef and co-owner of Café
Soulstice

“These recipe are alive with love, charm, and true passion for life!”
—David and Cynthia Briscoe, co-founders of Macrobiotic America

About the Author
Matthew Rogers is a longtime food and nutrition enthusiast and chef. He has been teaching classes in how to make raw desserts since 2006. He lives in San Francisco. Award-winning chef Tiziana Alipo Tamborra has baked for the Kushi Institute, Taste of Health macrobiotic cruises, and other prestigious venues. She lives in Oakland, CA.

Customer Reviews

Oh My God!
This is an amazing followup to their excellent 'I am Grateful' book. I have been eating raw foods for over 20 years, and live with my husband and kids who don't follow a raw food diet. We all agree these are the best desserts we have ever tasted. I have seen many raw food deserts from many books, but these set a new standard for raw chefs everywhere. Eating the tiramasu and the cheesecakes almost made time stop! I suggest you make these desserts when you have nothing pressing on your agenda, because you may just forget everything else.

Do you like Cannoli's?
Can't believe there are no reviews for this book. I had pre-ordered it. This is a wonderful dessert book. The cannoli's are amazing. If you want to impress others with raw food this is the book to purchase. Even my mother in law loves the Orange Dream Milkshake. If I could only have three books this would be one of them.

My favorite raw cookbook
I have over 20 raw cookbooks, and this has risen to the top of my collection. If the house were burning down and I could only grab one raw cookbook, this would be it. This book is different from others in that it uses new ingredients and new techniques that make raw desserts that are truly set apart. Most every recipe has a wonderful accompanying picture. The cakes look amazing. I've made the chocolate/orange frosting and it was wonderful--thick, rich, pipable, and silky smooth. This is the first raw cookbook that I've seen address how to make true chocolate-covered cream-filled raw truffles. If you have a sweet tooth and follow a raw vegan diet, this book will make you very happy!
5/1/2009 update: This is STILL my very favorite raw recipe book. I'm eating German Chocolate cake--with a HUGE smile on my face. The cake has an amazing texture...just like a real cake (like a dense flourless cake). I've made the fudge and coconut cream pie...I'm just amazed at how delicious everything is.