Practically Raw: Flexible Raw Recipes Anyone Can Make
Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley is a solid cookbook for those wanting to learn about making raw foods. I will try to avoid the word practical in this review, but it *is* a practical book. The introduction makes raw foods accessible, breaking down the ingredients recommended — “the clean fifteen” with relatively little pesticide residue versus “the dirty dozen” foods that should be bought organic — and the nutritional value of raw versus cooked foods. Colorful photos are sprinkled throughout and, although not with every recipe, there are enough photos that I was enticed to try lots of the recipes.
I consider this a basic cookbook, because the author provides, within a chapter on milks and smoothies, a few recipes on making a basic nut or seed milk. Two chapters are focused on variations of two foods: kale chips and hummus. All of this is important info with some fabulous varieties (anyone for chocolate kale chips?). For those with more advanced raw food skills, this may not be the innovative cookbook you are looking for, but Practically Raw contains some great base recipes that will inspire more creativity from budding raw foodists.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Author||Amber Shea Crawley|
|Page Count||240 pages|
|Publisher||Andrews McMeel Publishing|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|