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Book Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

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Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

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    Available in PDF - DJVU Format | Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food.pdf | Language: ENGLISH
    Ani Phyo(Author)

    Book details


Want to go raw, but not sure how to start?Ani's Raw Food Essentialsoffers easy transitional recipes- using the equipment you already have in your kitchen. Looking for innovative meals that are healthy and delicious? Ani offers everything from comfort classics like nachos and burgers to more gourmet dishes like risotto, angel hair pasta, and her you-won't-believe-they're-raw desserts.Ani's Raw Food Essentialsonce again proves that you don't have to sacrifice taste to reap the benefits of raw foods and a greener lifestyle.

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*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

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Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 368 pages
  • Ani Phyo(Author)
  • Da Capo Lifelong Books; Reprint edition (3 April 2012)
  • English
  • 9
  • Food & Drink

Read online or download a free book: Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

 

Review Text

  • By PayPal Slim on 5 March 2017

    If you are a raw foody you or just like to dabble in raw food this is the book for you. I have a few of Ani's books and this great like all her books.

  • By Theresa L on 1 May 2017

    Love the easy recipes

  • By caroline on 12 June 2010

    I like this book. It seems to be a good all-rounder in that it gives a good basic guide to raw foods and contains lots of simple recipes on which to build creatively on your own and then goes on to give variations on the basic recipe: so if you're new to raw foods it's a good introduction whether you are already a good cook or less confident in the kitchen but keen to learn.I think this is a better introduction to raw food than her other books and would recommend it to anyone interested in learning the essentials (as the title suggests). It explains WHY to eat a raw food diet and HOW to get started as it runs through basic tools and equipment, basics (ie bread, sprouting) and then goes on to extensive recipes interspersed with useful information about the food we eat.It's a nice looking book, it's clear and well laid out and the author is very passionate and inspiring about her subject. I would recommend it to anyone as an excellent introduction to raw food.

  • By Keith Kirwan on 1 June 2017

    The inspiration in the book is amazing

  • By rawgirly on 2 January 2012

    This book is a mammoth 'uncooking' book. It has so many recipes- everything from dumplings to custard tarts and amazing-sounding main dishes. There are lots of helpful tidbits throughout the book, and recipes have little icons next to them so you know what tools you need. Even though there are recipes that require expensive equipment like dehydrators, there are still lots of alternative recipes- like the instant pizza crust recipe- that do not. To get the most out of the book you will need a food processor (for grinding down nuts etc into powder), a blender and preferably a saladacco or spirooli (gadget that creates fine noodles from vegetables), though a potato peeler will suffice.Sounds great right? Onto the bad news...The savoury recipes mostly use salt, oil and raw soy sauce (Nama Shoyu). The sweet recipes mostly use lots of nuts and agave syrup (a tasty vegan syrup that tastes like a cross between honey and maple syrup). The problem with agave syrup, is that it's still a sugary syrup with not much nutritional benefit. It's refined too, even when companies say it's raw.The problem I have with a lot of the recipes in Raw Food Essentials, is that the majority of the calories in them are coming from the fat or the syrup. This means that the dishes you make aren't much different from the non-raw versions in terms of nutritional value, just more expensive to make and more time consuming. This book suffers from the same problem as Matt Amsden's RAWvolution does- too many recipes rotate around the same few ingredients and the same flavours. Why do the savoury flavours have to all come from oil, salt, garlic and soy sauce? How about mixing tomatoes, celery, carrots and dates etc?So in all, this book is probably good for people transitioning to a raw food diet, though I would personally mix up a lot of the recipes with fresh salads and fruits. People following high carb low fat diets should steer well clear. The recipes are hard to modify to low fat without changing them completely.

  • By Mrs. Z. L. James on 2 April 2011

    I love this book. It not only gives recipes, but also explains the basis of them so you can extend. It's a big book with loads in it. Today I made courgette bread, flax crackers, nut cheeze, indian chutney and a raw version of nutella all from the book and all yummy! Her approach to life is good too - rather than advocating a strict 100% raw lifestyle she talks about cultivating an "attitude of gratitude". Ani Phyo is a legend!

  • By crocus wood on 24 July 2010

    ive been into raw food for a few years and had many books including ani's firt book which i gave away as the recipes had too many ingredients in.this is brilliant and from only a few flicks through ive made quite a few things ( all good)id say its suitable for beginners to more experienced raw creators.it has the usual things from drinks to breads to salads to sweet things , and easy to follow.

  • By Sophie on 25 June 2011

    This book was fine as for me as an introduction into raw food as I am a beginner. It has descriptions throughout about why Ani does certain things and why it is good for our health. There are alot of recipes that require a dehydrator, but the ones without are nice and easy to make. Generally good.


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