Raw: The Uncook Book: New Vegetarian Food for Life

by Juliano Brotman, Erika Lenkert

Overview

Raw is the first major guide to preparing gourmet raw cuisine, an introduction to the finest dining this planet has to offer, with unique dishes made entirely from vegetarian and living foods.

Raw offers ultimate pure flavor, thousands of textures, and beautiful effects on body, mind, soul and the environment! This isn't 100 variations of salad, but an ultra-gourmet cuisine, which fuses ancient culinary techniques with a modern and practical lifestyle. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies.

You're about to acquaint yourself with the vibrant flavors and miraculous nutrition of plant life in a way you never have before.

What is Raw? UNcooked. UNbelievably Delicious. Living Food.

Product Details

ISBN-13:	9780060392628
Publisher:	HarperCollins
Publication date:	04/27/1999
Pages:	304
Product dimensions:	8.00(w) x 9.25(h) x 0.86(d)

About the Author

Juliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most "innovative cooking" in the culinary conscious town. This is his first UNcook Book.

Erika Lenkert is a regular contributing writer to Los Angles magazine where she has a monthly restaurant column and has also contributed to Bon Appetit, Travel & Leisure, and InStyle magazines.

Read an Excerpt

Thai Pasta

Serves 2

For Pasta:

2 cups zucchini and/or squash
1/2 cup red or yellow bell pepper sliced into long, thin pasta-like strips
1/2 cup Marinated Onion Ringlets
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/2 cup chopped mint
1/2 Marinated Portobelto
1/4 cup chopped scallion
1/4 cup chopped shallots
1 tablespoon Curry Chutney
2/3 tablespoon minced galanga
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons Thai chilies, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons chopped almonds

For Sauce:

2 tablespoons Lime leaves (kaffir lime), finely minced
1 tablespoon Lemon grass, finely minced
2/3 cup Raw Ricotta Cheese or Mac Cream
1/4 Cup olive oil
1/4 cup Nama Shoyu
1 1/2 cups coconut water (from 2 coconuts) or other liquid
1 teaspoon Thai chilies, chopped
1 tablespoon white wine

With a potato peeler, shave zucchini and/or squash lengthwise into long, thin strips; when you've shaved all sides down to the soft and seedy center, slice the remaining portion into long strips. In a serving bowl combine zucchini and/or squash, bell peppers, Marinated Onion Ringlets, tomato, basil, cilantro, mint, Marinated Portobello, scallions, shallots, Curry Chutney, galanga, garlic, ginger, Thai chilies, and lime juice. Mix and set aside. In a blender combine kaffir lime, lemon grass, Raw Ricotta Cheese, olive oil, Nama Shoyu, coconut water or other liquid, and Thai chilies. Blend well and pour over pasta. Splash the wine over the pasta, top with chopped almonds, and serve immediately.

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SunshineRain

Serves 2

1/2 cup frozen cantaloupe
1/2 cup fresh nectarines, peeled
1/2 cup frozen peaches, chopped
1/2 cup frozen mango, chopped
1/2 cup maple syrup or honey
1 teaspoon cinnamon
1/2 cup fresh-squeezed orange juice

Thaw frozen fruit for five minutes. Use a large knife to chop the partially-thawed fruit into small chunks, and in a blender blend with the recipe's remaining ingredients. If the contents won't blend, use the aid of a rubber scraper while the blender is running, but don't get it near the blades. You can also turn off the blender, push the contents down toward the blades, start it back up again, and blend until thick and creamy. Drink immediately.

Raw. Copyright © by Juliano Brotman. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Editorial Reviews

Food fads come and go, Pan Asian, Haute Southern, Pacific Rim fusion, but the latest dining trends is actually the oldest: eating food raw

USA Today

Juliano is the toast of Hollywood, somewhere between a chef and a guru. The food is spectacular, lush, colorful and tactile, he's more than a chef, he's an inspiration.

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