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Review by Kurt Knecht for Ani’s Raw Food Essentials
Rating:
I have been over 10 years raw and over 10 years macrobiotic before that. During this time I have viewed countless cook books. Ani’s Raw Food Essentials is one of the best. By design, it’s an impressive book. It has a beautiful layout along with the strength and feel of a high quality text book. It provides detailed instruction for basic raw food staples (salads, soups, smoothies, cereal, wraps, sandwiches, and rolls), comfort food favorites (pizzas, pasta, cheezes, scrambles, pancakes, pies, cakes, cookies, and ice kream), and innovative creations that will leave you and your friend’s heads shaking in amazement (tortilla soup with jalapeno-lime kream, Korean dumplings, vanilla and lemon Kream crepes, and scones!!). Whether you are a beginner or advanced student, you will find that it does all these things, and it does them all very, very well. A couple distinguishing factors make her book stand out from all the rest. First, instead of limiting itself to a series of recipes, it provides the theory and concepts behind each of them to a far greater extent than I’ve seen before. Whether it’s the basics of salad dressings, cheezes, soups, pizzas, smoothies, wraps, or deserts, Ani provides detailed instruction that will give you the power to develop your own creations. Second, she incorporates a broader range of ingredients and by doing so lessens the reliance upon high fat seeds and nuts that some people may be concerned about with raw food. You will learn how to utilize fruits, veggies and sprouted grains in places where you may have previously used seeds or nuts. By way of example, her mock tuna salad is made with carrots instead of sunflower seeds, and her onion ring batter is made with a buckwheat base. Of course seeds and nuts are still used in good proportion throughout as they provide essential oils and protein, but you will be pleasantly surprised to learn how to utilize more fruits, veggies and grains in your courses. Finally, there is a most charming 2 page chapter on how to incorporate raw food for our canine friends. In the beginning pages, Ani discusses how this is her version of “Raw Foods 2.0.” She is being modest. Her book reaches the next level beyond that.

Review by Amaranth for Ani’s Raw Food Essentials
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“Raw Food Essentials” is the latest from raw food entrepreneur/eco-powerhouse Ani Phyo. Her book lays out the basics for those who have started the raw food vegan diet.. and she draws on her own Korean heritage with the Korean raw fermented cabbage essential, kimchi. The recipes are user friendly (such as her Pad Thai made with kelp noodles) Kelp noodles are delicious and nutritious for those living the raw food lifestyle Kelp Noodles 2.5 servings (100% Raw Food)

The book, however, doesn’t have as good a layout as her previous books:

Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes

Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats

Her previous books are colorful, with plenty of pictures. This book, on the other hand, has the colors of green, black and white. With the exception of some dishes in the middle, the pictures are in black and white.

“Raw Food Essentials” is delicious&nutritious!

Review by G. Montanaro for Ani’s Raw Food Essentials
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I have about 15 recipes books, this one tops the list. I also love Cornbleet, and Underkoffler has some truly gourmet creations. But, Ani hands down gives you taste in an extremely user-friendly way. Just got the Idiot’s guide too, I really like it and will be giving it as an intro book to some; “Reasonably Raw” is a great starter book too; overviews The China Study and other important books, but not a recipe book.