Matt Amsden - Rawvolution

[Jax]

ISBN 9780060843182 - 2006

Be warned, this IS raw gourmet food ;) but it has got pictures so you can see what you are trying to achieve, and they really are lovely pictures. So far I've only attempted the onion bread which I think I messed up because my onions couldn't be sliced thinly so it ended up needing a heack of a lot more dehydrating!!!! Uses an equipment key and a difficulty rating for quick reference.

I like the way he puts together menus for dinner parties, takes a lot of the faff of deciding to put what with what, but not sure that it observes food combining or not, so watch out for that. It's another American based book..........which is a bit of a kick in the teeth when he suggests that when you are out travelling, have him make your food for you, somehow I don't think he'll deliver to the UK LOL!

The only real thing I dislike about this book is his yoga pics.............he's so much better than me LOL ;)

[lady chocolatl]

I agree this is a gourmet book but not in the same league as Juliano. This book has an interesting easy feature. All the quiches andd pies have the same base, the onion bread. Which is made easy to make using a shredder on a processor & grease proof paper & rolling pin...see for your self. And the cakes all have a very easy generic Almond & agave base.
These two things make most of the dishes easy as onion bread stores for a few weeks if dehydrated for long enough (2 days @ 105 c & flipped once) The pictures are a good guide to what you are trying to achieve. and I have found instant firm favorites like Octopus green seaweed soup (no octopus are used) and Red rose speed way soup (or something) the only dish I really didnt like was the scarborough fair soup....A really good tip on making the No-bean hummus is to dehydrate the courgettes for a few hours first. Gives a great texture to the finish.
Enjoy this book, it is a true great.
:p