RAWvolution: Gourmet Living Cuisine
by Matt Amsden
List Price:
Our Price: $18.36
You Save: $16.64 (48%)
Availability: Usually ships in 1-2 business days
Buy Used: from $16.28 (click here)
Category: Book
See more book details and other editions
Book Summary Information
Author: Matt AmsdenEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-07-04
ISBN: 0060843187
Number of pages: 224
Publisher: William Morrow
Book Reviews of RAWvolution: Gourmet Living Cuisine
Book Review: Average RAW Rant. See Juliano's book.
Summary: 3 Stars
`RAWvolution' by raw food entrepreneur Matt Amsden is the third book on a purely `RAW' cuisine. It really offers very little more than Juliano's `RAW The Uncook Book' and far less than Charlie Trotter's `Raw'. The only improvement it makes over Juliano's book is that it requires the use of extra virgin olive oil, since the unqualified `Olive Oil' is often extracted by heating, after the first cold pressing. The only major difference Amsden offers over both books is his bringing down the maximum temperature to 105 degrees Fahrenheit or human body temperature, depending on where in his book you read the statement. Otherwise, the book has all the caveats I've found in Trotter's and Juliano's book.
The `Raw Food' doctrine is a more extreme extension of the Vegan approach to what we eat. While the vegans exclude all animal products, including milk and eggs, but allow cooking such as in Deborah Hamilton's superb `Vegetarian Cooking for Everyone' and other titles, the `RAW' disciples believe that when food is prepared, it should never be raised above a `tepid' body temperature or some other low number. To the various vegetarian and vegan rationales, they add the fact that raising food above this low temperature destroys nutritious enzymes that aid in the digestion and contribute to overall health in many different ways.
The `Raw Food' advocates are not simply promoting good nutrition through a special kind of diet. They are promoting a whole way of life, not unlike the famous `counter-cultures' of the 1960's or even the Utopian schemes of the 1800's and earlier (such as the Shakers). A sure sign that this is a whole `World View' (sorry, I'm not sure of my spelling of the classy German expression `Weltanshaung' (sic)) can be seen in Amsden's seven (7) reasons for eating only raw foods. Some of the reasons are totally true (1. Unbelievable Flavor) and some are pure bunk (2. Living Water, 5. Examples in Nature). A third group of reasons (6. Quality of Life, 7. Mental Outlook and Spiritual Progression) are less attributes of eating raw food than they are of rewards of dedicating oneself to a healthy lifestyle that includes high quality exercise and discipline as well as good food. The act of dedication in itself contributes to a brighter outlook on life.
Thus, this book will probably be of little interest to you unless you are willing to buy into the extreme Vegan / RAW doctrines excluding absolutely all animal protein and heat in food preparation. I have three concerns about this program.
First, none of these three books have adequately cited good authorities on the value of getting your uncooked enzymes and natural vitamins. I am entirely in agreement with the related notion that by relying on your diet rather than on supplements for your vitamins and other nutrients, you are less likely to be overlooking an important nutrient the scientific world hasn't discovered yet. But then, this would apply to eating meat raw as well as to eating vegetables raw. I am constantly puzzled at why the `RAW' advocates don't free themselves from the Vegan gospel and embrace sushi, tartare, carpaccio, and ceviche! It is certainly well known that there are nutrients humans need which are simply rare in plants, but abundant in animal protein. I would not consider a RAW lifestyle unless I knew what those nutrients were, and where I would get then from the Plant kingdom.
Second, a very large number of the dishes in all three of these books rely on a special piece of equipment called a dehydrator, which is simply not carried in many stores. I have not once seen one in Sears, Bed, Bath and Beyond, or Walmart. And, the recipes that use this piece of equipment literally require 12 to 24 hours to complete the preparation. Essentially, the `RAW' technique replaces baking with `drying'. I'm almost surprised they don't advocate freeze drying, which dries food at sub-zero temperatures. It also relies on a juicer, which, to be sure, is much more common, but certainly not cheap.
Third, so many of the `RAW' recipes seem to require unusual ingredients, which may not be very easy to find outside a major metropolitan center. I do give both Juliano and Amsden credit for not requiring as many `autre' ingredients as Herr Trotter, but they seem to delight in loading up on agive nectar, Nama Shoyu, Thai coconut water, raw nori, clover sprouts, and raw nuts (all toasted nuts and spices are, of course, totally forbidden.
One thing I find odd is that I have found not one reference to tofu in this book. And, there is no tofu in Juliano's book either, except for a `mock tofu'. Oddly, miso does appear as an ingredient in Juliano's `RAW', and that is fermented tofu, so I don't quite see where tofu violates any `RAW Food' dogmas.
If I were to find any deadly deficiency in the RAW program, it's the absence of potatoes, let alone the absence of eggs, cheese, organ meats, butter, and cooking with wine.
Of the three `RAW' books I've reviewed, Juliano's is the best choice. There are just too many plainly wrong `pie in the sky' statements in Amsden's book, not to mention his calling his eggless allioli (Spanish condiment) with mayonnaise. And, like his paper-thin procedure for making the allioli, most of his procedures are simply not detailed enough. Juliano is a nice compromise between minimalist Amsden and super gourmet Trotter.
Summary of RAWvolution: Gourmet Living Cuisine
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.
Healthy Books
Book Subjects
- Arts & Photography
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in Healthy Books
Recipes for Life: From the Fitonics Kitchenby Marilyn Diamond, Lisa Neuwirth
Avon Books (T); Published: 1998-05; Hardcover; Book
Best price: $24.80
Price in other shops:
More Chicken Soup & Other Folk Remediesby Lydia Wilen
Ballantine Books; Published: 2000-09-12; Paperback; Book
Best price: $2.85
Price in other shops:
Farm Journal's Country Cookbookby Farm Journal
Ballantine Books; Published: 1981-07-12; Mass Market Paperback; Book
Price in other shops:
Gluten-Free Cookery: The Complete Guide for Gluten-Free or Wheat-Free Diets (Beginner's Guides)by Peter Thomson
Hodder Headline; Published: 2001-01-01; Paperback; Book
Best price: $15.36
Price in other shops:
The Green Gardening and Cooking Guideby Bob Sherman, Carol Bowen
Pan Macmillan; Published: 1990-02-09; Paperback; Book
Magic Foods for Better Blood Sugar (Readers Digest)by Reader's Digest
Readers Digest; Published: 2008-09-26; Hardcover; Book
Best price: $23.00
The Italian Gourmet Diet: A Seven Week Menu Plan for Wine and Pasta Loversby Vincenzo Buonassisi, Guido Razzoli
Macmillan Pub Co; Published: 1983-03; Hardcover; Book
Price in other shops:
The Gl Diet Cookbookby Nigel Denby
Harpercollins MD; Published: 2009-08-01; Paperback; Book
Best price: $37.65
Healthy Gut Cookbookby Marguerite Patten
Harpercollins MD; Published: 2009-08-01; Print on Demand (Paperback); Book
The River Cottage Cookbook: As Seen on Channel Fourby Hugh Fearnley-Whittingstall
HarperCollins UK; Published: 2003-10-01; Paperback; Book
Best price: $39.85
Similar Books and other products
World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable SlicerPaderno World Cuisine; World Cuisine; Kitchen
Best price: $28.70
Price in other shops:
Everyday Raw Express: Recipes in 30 Minutes or Lessby Matthew Kenney
Gibbs Smith; Published: 2011-08-01; Paperback; Book
Best price: $12.28
Price in other shops:
Everyday Rawby Matthew Kenney
Gibbs Smith; Published: 2008-03-28; Paperback; Book
Best price: $11.99
Price in other shops:
Raw Food/ Real World: 100 Recipes to Get the Glowby Matthew Kenney, Sarma Melngailis
William Morrow Cookbooks; Published: 2005-07-05; Hardcover; Book
Best price: $19.10
Price in other shops:
Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Foodby Ani Phyo
Da Capo Lifelong Books; Published: 2010-06-01; Hardcover; Book
Best price: $12.93
Price in other shops:
Raw: The Uncook Book: New Vegetarian Food for Lifeby Juliano Brotman, Erika Lenkert
Regan Books; Published: 1999-04-27; Hardcover; Book
Best price: $19.90
Price in other shops:
I Am Grateful: Recipes and Lifestyle of Cafe Gratitudeby Terces Engelhart
North Atlantic Books; Published: 2007-05-01; Paperback; Book
Best price: $14.37
Price in other shops:
Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Homeby Judita Wignall
Quarry Books; Published: 2011-05-01; Paperback; Book
Best price: $16.02
Price in other shops:
Live Raw: Raw Food Recipes for Good Health and Timeless Beautyby Mimi Kirk
Skyhorse Publishing; Published: 2011-06-22; Paperback; Book
Best price: $10.98
Price in other shops:
Raw Food Made Easy For 1 or 2 Peopleby Jennifer Cornbleet
Book Publishing Company (TN); Published: 2005-08-31; Paperback; Book
Best price: $10.70
Price in other shops: