The Complete Book of Raw Food edited by Lori Baird and Julie Rodwell

The Complete Book of Raw Food is filled with the collective wisdom and experience of the worlds leading raw food chefs. They offer their expert advice about all elements of raw cuisine, from choosing and buying ingredients and tools to inventive ways of preparing and serving delicious raw meals. Raw foodists believe that heating foods above 115[degree]F destroys their health-giving enzymes. But if you’re worried that 350 raw food recipes means 350 recipes for salad and carrot sticks, you’ll be delighted to find savory dishes such as Eggplant Pizza by Elysa Markowitz, Gazpacho by Victoria Boutenko; and desserts including Papaya Banana Pudding by Nomi Shannon, and Creamed Strawberry Pie by Karie Clingo – and a lot more in between. Not only are these dishes delicious, but they’re packed with essential vitamins and minerals. Whether you’re a raw food devotee, a seasoned vegetarian, or a curious cook, The Complete Book of Raw Food is a kitchen essential.