The Raw Gourmet by Nomi Shannon Summary and Reviews
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Book Reviews of The Raw Gourmet
Book Review: Heavy on the pics, light on the science
Summary: 4 Stars
This book is good for the pics. I have not tried any recipes yet. The equipment is way too expensive and out of my budget for the next few months. They look good though!
Shannon is very light on the science. All the raw food books in the bookstore (Barnes and Noble, Borders) make the claim that 'we need enzymes to help digest food' (page 3). The human stomach contains an acid that aids in digestion. This acid would render the live enzymes inactive therefore defeating the purpose of eating raw food for the enzymes! I agree that incorporating more foods in their natural state is beneficial, but this raw food movement needs to have a registerd dietician write a book, then I will believe all the hocus pocus.
Book Review: If you only purchase one
Summary: 5 Stars
Whether you're just looking to add more fruits and vegetables into your food program, are transitioning into becoming vegetarian or going more into raw foods, this is THE book for you. It's got great photos, sections on; the basics including a guide to using the book and ten raw food kitchen essentials so you can prepare a meal within 20 minutes of arriving home; breakfast; juices and blended drinks; fundamental flavors including soups, sauces, dressings, etc.; entrees and desserts. There is a section on sprouting, food combining, a 3-week menu plan; special occasion menu suggestions, sources and grocery guide.
In the grocery guide, Nomi explains foods which some people may not be familiar with and what they may be used for. Most of the ingredients are common and familiar to most people or, if not, can be substituted for those that are.
In the sources section, she tells where to get many of the ingredients included in the recipes. Living in California, I've found I can get most of the ingredients at my local "natural" (many of the foods I wouldn't classify as natural) foods store, but for someone living far from these sources, it's nice to know where to go. I and my friends have purchased from a couple of these places and found the service and quality of foods to be excellent.
I would suggest that if you don't have one, the minimum to get to assist in making many of these recipes is a good food processor and a good blender. You can always upgrade as you become more creative. Nomi also lists sources for dehydrators, juicers and blenders. I purchased the ones she recommends before I knew about this book and I agree with her assessments.
Nomi was introduced to raw foods over 10 years ago by a holistic physician. At first she was eating about 50% of her foods raw and eventually became sincere about eat raw foods. She "said good-bye" to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, digestive disorders, including acid reflux and candida. You can see why she is a raw foods advocate.
If you're looking for a good, all-purpose book, I highly recommend The Raw Gourmet by Nomi Shannon
Book Review: Looks beautiful - but not very substantial
Summary: 2 Stars
What a disappointment! Most of the recipies seems to be for sauces and salad dressings - with not many ideas about substantial main course dishes. Fine for faddy eaters, no good at all for someone trying to keep a family healthy.Book Review: Many good recipes
Summary: 4 Stars
219 pages of recipes, including 19 soups, 29 entrées, 21 desserts, in addition to many sauces, dressings, dips, salads, breakfasts and beverages. Very good background information on raw food and ingredients. In contrast to what the title suggests, this book is more for every-day "cooking" than for dinner parties. CON: Only for about 1 out of 3 recipes there is a color picture. Flimsy soft cover. The photos do not look as good as in some of the other books written by raw-food chefs.Book Review: Misleading title
Summary: 1 Stars
Title say Gourmet... The author is really flattering herself by calling this gourmet. If you know how to take salad out of the bag and put aminos on it, you indeed are gourmet chef like her!
Recipes are so primitive and not tasty at all. It is all just pretty pictures with no substance whatsoever.
This is not book, it is some sort of magazine format, cheap, cheap. However it is priced as book. I would like to give this away to somebody, too bad I did not return it immediately. Be aware. This is for somebody who is just discovering fresh produce in supermarket.