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Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes, by Douglas McNish
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About the Author
Douglas McNish is an executive chef, cooking teacher and raw food consultant who is passionate about sharing his knowledge about the raw food lifestyle. He has personally experienced the benefits -- he lost 100 pounds in 2 years since embracing the diet. Douglas lives in Ontario.
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Product details
Paperback: 384 pages
Publisher: Robert Rose (March 15, 2012)
Language: English
ISBN-10: 0778802957
ISBN-13: 978-0778802952
Product Dimensions:
7 x 0.9 x 10 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#344,450 in Books (See Top 100 in Books)
I have been a fan of Doug McNish since I stumbled upon his recipes on Blisstree last year. I made his sour cream and onion kale chips and his pumpkin pie. Both were simple and delicious. When I heard he had a whole book out, I had to get it immediately! So far I have only tried a few things - you can see I added my photo of the banana bread with cashew whipped cream. It was FANTASTIC! I also made cashew spinach dip, packed with a whole head of fresh spinach, lots of lemon juice and black pepper and cheesy nutritional yeast. I ate it for dinner with carrot sticks and celery sticks and it was so filling I took the other half for lunch - and I halved the recipe to begin with. If you are just cooking for yourself, I would cut some of the recipes in half if you don't think you'll want to eat more than one set of leftovers. His recipes are really flexible and seem to come out delicious no matter what you do! I have read all the raw books - we know who the "main" people are in this world - and their recipes just don't come out right all the time. Someone can be a great chef without creating great adaptable recipes. Thankfully, Doug is both! I can't say enough good things about this book, just buy it, trust me! Or, if you want to try it out, request it at your local library - mine is ordering a copy already.
I think this is a good cookbook and I really appreciate the volume of recipes it contains, as many raw cookbooks are rather thin. However, if you are new to raw foods, I wouldn't recommend this book to start with because it contains a large number of recipes which require a dehydrator, a mandolin, uncommon ingredients, etc. That being said, I still like this cookbook. All of the recipes I've tried have been delicious and even though I do not own a dehydrator, for example, I can still make his recipes (I dehydrate in my toaster oven). If you are new to raw foods, I would suggest you first become familiar with substitutions for ingredients which are common for raw food but hard to find in your local grocery store, otherwise this book may be overwhelming and a disappointment.I dislike how the pictures in this book are located in two sections, very close to the middle of the book. It makes navigating the book a little awkward. I also wish the book had been formatted in such a way as to make it easier to find the beginning of each section. The other cookbooks I own have colored pages or something similar to denote the beginning of a new category of recipes, which makes it easier to find when you're flipping through the pages quickly. I do not mind however, having to flip all around the book to find the recipes for various components of one recipe because almost every single raw cookbook I've owned is formatted like that.The main difficulty I've experienced with this book are the overabundance of nuts in the recipes. This would not be a problem if I were cooking only for myself, but as I usually cook dinner for my boyfriend as well, who has a tree nut allergy, I am oftentimes limited on which recipes I can use. If you don't have a nut allergy, then don't let this deter you. But if, for any reason at all, you are restricted on which nuts you can eat, this book will be a little more difficult to work with (but I expected that when I bought it since nuts are a large component of raw vegan diets).As I said before, this is a good cookbook and everything I've made so far has been delicious. It is taking me a long time to work through this book, partly because most of these dishes take a long time to prepare and I try to balance the more involved recipes in this book with other, simpler recipes from other cookbooks, and partly because there are just so many recipes to try! If you want to eat delicious food and aren't afraid of spending some extra time in the kitchen or being a little more involved in your food prep, then I would recommend this book. Even if you are a beginner to raw foods, if you're not afraid of a challenge, then I'd recommend this book as a good place to start if you're looking to advance your raw foods lifestyle.
Ok, be forewarned that the majority of recipes need a food dehydrator and a high speed blender. Also, access to a lot of raw nuts along with hemp milk, etc....Its well written and pretty, but I dont know what I was expecting but this is my first introduction to raw food eating. Don't think this is for me as I live in a small town and would have to order a lot of the ingredients through the mail. It also uses Agave a lot, which I don't use due to the high glycemic index.... guess I was hoping for a healthy eating, with out being too high on the carbs. My bad--but this will be given to someone who doesn't have insulin resistance problems...and are already maybe eating this way.
I've served the Jicama Potato Salad, Green Coconut Curried Vegetables, Kale Waldorf Salad, Pumpkin Refried Beans and more to my family with great reviews. From smoothies to sides to main dishes, this uncookbook could be the only recipe book you will need because there is such a variety of recipes. I use it every day and it rarely spends time on my shelf. Granted the recipes don't taste exactly like the real deal, but this is probably about as close as you can get to them by eating raw and healthy. This book has clever recipes that combine flavor and technique to achieve delicious results. Even my meat and potato family loves these recipes.Though Doug has 400 recipes in this book, many of the recipes have variations and tips to allow for creativity, flavor or ingredient preferences which pushes the recipe count higher in my estimation.I will mention that I've had this book since I started my raw journey and some of the recipes scared me because I was still figuring out how to be raw. I'm visual and though there are some pictures, there aren't nearly as many pictures as there are recipes. Now that I'm more familiar with raw uncooking, I absolutely love this book! Some of the recipes are time consuming to prepare, but a lot of them can be done quickly and easily. Doug also uses a lot of ingredients that are readily available. When he has recipes with uncommon ingredients, he generally offers tips on where to obtain ingredients or substitutions. I have other books that call for ingredients that I can't purchase in my area which complicates food preparation.Thanks Doug for making raw food uncooking fun!
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