Raw Food/Real World: 100 Recipes to Get the Glow – The Edgy Vegan Cookbook from the Chefs Behind Bad Vegan

by Matthew Kenney, Sarma Melngailis

An edgy, sexy, and practical guide to making and presenting raw meals that entice and satisfy any type of diet In this lushly illustrated book, chef Matthew Kenney and Sarma Melngailis will show readers that raw food does not mean bland, unsatisfying meals. By teaching new skills such as dehydrating, Vita-Mix blending, and a nuanced understanding of spices, this book will explore a whole new outlook on dining that transfers beautifully and easily from their acclaimed kitchen to yours. They also address the positives of eating raw food, and how you can benefit from them even if you don’t plan to keep strictly to raw food, and they take us to meet some of the zany characters from the raw food universe. A more practical version of Raw, with the sexier feeling of Marco Pierre White’s White Heat, Raw Food Real World is destined to become a top-shelf cookbook classic for lovers of colorful, flavorful, inventive, and healthy food.

Genres: Cookbooks, Food, Cooking, Nonfiction, Health, Vegan, Reference

384 pages, Hardcover

First published July 1, 2005

Reviews

[Erin · Rating 2 out of 5]

While a beautiful and certainly passionate book, there is nothing "real world" about this title. It is a gourmet book written by gourmet chefs, and not designed for someone in the real world looking to incorporate more raw foods into their diet. The prep time alone for these recipes is over the top, and unless living raw was your full-time job, I don't see how the real world person could eat from this book.

[Susannah · Rating 2 out of 5]

Good info on raw lifestyle and raw cooking basics but the recipes are not really that accessible for the average cook. I love love to cook and spend hours a day in the kitchen, but these recipes are kinda gnarly. A few smoothies I would make again!

[Juanita · Rating 3 out of 5]

Beautiful book. The recipes I've tried are delicious, but the prep time for many are lengthy. This book is great for those whose way of life is raw food, but for a person who wants to start adding more raw foods to my diet, I need a book that gives me some short cuts. I don't have time to make nut milk or dehydrate my own taco shells so I will buy them.
This book is best as a coffee table book or for someone who is a practicing raw foodist.

[L. · Rating 4 out of 5]

Like the recipes, but was tired of the word "sexy" the fifth time it was used. They break down the basic components of a raw food diet well. Don't buy food from the author's website. It's a ripoff. You can find most of these items at Whole Foods/ Sprouts. Also, this couple really likes the way they look. I was interested in raw food recipes, not the hotness factor of the authors. Get a clue people. No one likes a narcissist.

[Edie · Rating 5 out of 5]

This was a reread. I spotted it on the shelf at the library. It had been several years since I'd read it the first time. I remembered liking it and even putting a few ideas into practice. So I picked it up again. Some of the things I appreciate about this book: 1) The authors are not purists. 2) They do not sugar-coat the difficulties encountered. 3) Sake! On the other hand I would be okay with a whole lot less "sexy glow" - yes, I can be a grump. The authors are not pushing an all or nothing philosophy or lifestyle. As foodies they enjoy multi-course meals that include the kitchen sink. Their point is that by eating raw most of the time, their bodies handle the occasional overload of exotic ingredients. Also, not everything has to be completely raw all the time - for example, the use of rice paper. It is such a tiny fraction of the meal it isn't worth freaking out over. There is a common sense approach throughout the book that is refreshing. If you have been thinking about eating healthier, this is one of the books I would recommend.

P.S. There is a follow-up book with more info, recipes, and updated source info that I have paged through but haven't read thoroughly.

[saradevil · Rating 4 out of 5]

The stars are for the recipes. I find their particular approach to be a bit preachy and over the top, but the recipes are great. However, saying that, I think anyone thinking about the recipes should see them as a template. I'm substituting for a lot of the stupid expensive ingredients, and changing things up quite a bit. However, this isn't a bad book to have around if you are thinking about going raw, or just want to put more raw food into your diet. It's also a great book to have around if you are thinking of doing a raw dinner for people and don't know where to start. Some of these things do take a few hours, but in general, and they don't mention this, you can prepare your dehydrator stuff the night before, and with most things, you can soak overnight, etc, or make it a weekend project.

All in all, a good spend as long as you don't plan on doing what they tell you to do including: buy nothing but organic, stop drinking coffee, replace your oven with a new cabinet.

They are a bit over the top.

[Jennifer · Rating 4 out of 5]

This was such a creative Raw Recipe Book, er, cookbook? They didn't use grains often in this book (compared to Juliano's RAW), the photos were beautiful--not for everyday, but really great for inspiration.

For the more gourmet items, you really need an excalibur dehydrator, and possibly a high-powered blender. My waring blender did just fine, but I didn't try blending things like young coconut or make nut butters in it. So in that regard, this cookbook can be limiting.

[Frank · Rating 4 out of 5]

Probably the best raw "cook" book I've seen, and I have a ton. These 2 were chefs before they turned raw, so the recipes are awesome. Matthew Kenney was one of Food and Wine's best new chefs in 1994, so he knows his stuff. They're also not crazy fanatics about it. Some other authors of other raw food books appear kinda cult-like to me.

It didn't get 5 stars because they didn't use any sprouts or grains.

[Rebecca · Rating 4 out of 5]

Love the photos and every raw recipe we've tried so far has been spectacular. My only complaint is the book seems a little self-serving. Would appreciate more focus on the food rather than the author.

[Honey · Rating 3 out of 5]

Not very practical. This couple is TOTALLY raw. They never eat cooked food! They make their own "crackers", pizza crust etc. Would require a dehydrator and a vitamix and a lot of other expensive ingredients and tools.

[Christi Evans · Rating 1 out of 5]

Only interested because of the author’s story on Netflix “Bad Vegan”…she’s a narcissist!
She had a team of creative committed chefs in her New York restaurant and it’s doubtful that she developed the gourmet recipes in this book.

[Tracy]

Another luscious cookbook. The couple that wrote the book are divine as all the foods they bring to light in this rich cookbook. Brings raw to a whole new light.

[Johnny Scarlet · Rating 5 out of 5]

This is what introduced me to Sarma.
I used to frequent her restaurant, Pure Food & Wine, quite a few times so I could try the recipes listed, before I screwed them up at home.
Let me be very clear, I love junk food. I eat meat, I love burgers, Mac & Cheese, stews, etc.... but the food listed here, which was at her restaurant... so good. Everything i tried was packed with flavor, tasted clean, and when the plate was empty you were full, but not bloated and unbutton your pants full, but very content and satisfied and can go have an evening conversation, full.

[Melanie · Rating 4 out of 5]

I am wanting to eat healthier and curious about the raw food diet. I will say this book is much more realistic and doable than another book I have reviewed. I did copy out a few recipes for shakes, soups, salads, juices, and cocktails.

How did this book find me? I found it at an estate sale. It had been used and not just sitting on a shelf for its entire life. I will be passing it on in a free little library.

[Line M. · Rating 1 out of 5]

Too much fermentation related content, this is a trend.. I would recommend you to read Morse's boo or Medical Medium first. Fermentation has no health benefits today. When it comes to raw food living food, on the one hand, putting fermented dead food into the body. Never!
Also almost all recipes require young coconut meat. I am not living in tropics!!!!

[Marty · Rating 3 out of 5]

An interesting book but a bit Fancy pants for most people. I did get several good ideas and had some greatpictures.

may become a great book for me in retirement when i have time to play and experiment with more time consuming delicious fun.

[Mystical Enchantress · Rating 3 out of 5]

Many of the ingredients used in the recipes are not easily accessible and some of the methods in which they are prepared seemed very time consuming and not at all practical.

[Deb · Rating 4 out of 5]

*Raw food fantasy fodder*

If anyone can make raw food sexy, it's Sarma! This provocative book bursts with sensual pictures of mouth-watering raw creations and seductive Sarma shots.

But, even beyond the eye-candy factor, this hefty book is filled with valuable information and guidelines for the raw food lifestyle. In addition to the 100 recipes, the book also features: Sarma and Matthew's personal stories behind going raw; guides for raw ingredients, equipment, and techniques; interesting one-page features of raw hot (no pun intended!) topics sprinkled throughout the book; and an afterward exploring the challenges of living raw.

I'm not quite sure I'd agree with the title's suggestion that these recipes fit with the "real word." I suppose if you're a gourmet raw restaurant owner, the real world does support recipes which require 5 days of soaking time, several rounds of dehydration, and costly ingredients. But, if your real world is a bit less accommodating, many of the recipes in this book may be prove to be unrealistic with your everyday lifestyle. In the very least, the recipes and exquisite photos can feed your fantasies of what your raw food dishes could aspire to if only you had the time/focus/money/few other life responsibilities. (That darn real world!)

Although the glow may have been extinguished from Sarma and Matt's relationship, it still lives on in their book. Even if you can not commit to making the recipes in this book, you can still bask in the glow that shines from its energizing photo-rich brilliance.

So, whether you get the glow vicariously or directly, _Raw Food/Real Word_is worth it.

[Tess · Rating 4 out of 5]

This book is fabulous! The recipes are couched in, and held to the standards of, fine cuisine. Though the authors are enthusiastic about the heath/spirit aspects of eating raw, they are chefs first & foremost. Their recipes are incredibly balanced & sophisticated, with just the right amount of ingredients: not so many & so high-tech that it's intimidating, not so few that it's laughable (unlike a recipe for chocolate mousse in another raw book, ingredients: avocado, dates, carob. I'm skeptical!). It's nice making these desserts, and knowing exactly what ingredients are involved, and that each one of them is great for you (almond butter, coconut butter, maple syrup). The drawback to such a sophisticated book is that many of the recipes (all the entrees) are quite complicated & time-consuming. I've stuck to the smoothies, appetizers, soups, and desserts, and dips/sauces, and they've served me well. Also, I don't have a dehydrator, so that's eliminated some recipes for me, for now.
Exciting, vegan, refreshing food!

[Jeannie · Rating 4 out of 5]

This book is really interesting. Not only is it a "cookbook", but it is an exploration into the reasoning behind a raw, veggie diet. Most of the recipes in here look and sound fantastic, but require so much prep time (read, days of dehydration) to be everyday practical That said, there are plenty of day-to-day recipes. The smoothies are fantastic, the desserts look amazing, and the salads have inspired me to sit down with giant bowls of greens.
Part of this books appeal is that it reminds me of my trip to NYC when I ate at One Lucky Duck with a friend; however, this is still a beautiful addition to any cookbook collection.

[Amy · Rating 4 out of 5]

I'm not raw, but picked this up looking for ways to incorporate veggies into my smoothies. While the drinks in here look every bit as amazing as I'd hoped, they require a juicer! Actually that is pretty much true of everything in here - it is beautifully illustrated and comes with tons of tips, but for the curious novice, there is an equipment barrier to test out even a few of the recipes. Regardless, this has piqued my interest. I'm left wanting to experiment with fresh coconuts and even to try to make nut milk! Go figure. For now, I look forward to trying the authors' nyc restaurant.

[Jen · Rating 3 out of 5]

This was the first Raw Food book I ever purchased. It has some really intriguing and bizarre recipes that mix foods in ways I had never contemplated. I haven't had the guts to attempt many of them, but it encourages me to look at food for its raw possibilities in addition to its traditional cooked forms.

Some of the ingredients are hard to find, but when you're stuck in a food rut, this book makes you appreciate fresh produce that's in season.

[Kim · Rating 4 out of 5]

I'm loving this book. While the recipes are mostly too ambitious for me (I don't own a dehydrator or a juicer), I really like their style and don't take themselves or their lifestyle too seriously. I will try some of the recipes that I can manage, though.

This couple should be the poster couple for the Raw Food movement, though. Beautiful people, gorgeous food, exquisite photos... what's not to like?

[Kristine · Rating 4 out of 5]

Loved this book and the side notes and authors thoughts that went a long with it. It gave me ideas for changing up some of my stand-bys (smoothies, juices, and salads) and some amazing ideas if you want to get fancy with your raw food. I only knock off one star because "real world" to me means much less labor intensive meals- and I don't have time on an average weeknight to make beet ravioli for 4 hours. Would have liked more 20-30 min dinner recipes and less fancy stuff :)

[Plant Girl · Rating 3 out of 5]

I haven't been able to make too many of the recipes from this book, as so many of them require tools I don't own (like dehydrators). However I still like this book! The photographs are beautiful and leave my mouth watering. I have made the green zebra lasagna and the watermelon tomato gazpacho, which were both AMAZING!

[Michele · Rating 5 out of 5]

In my quest for better health, this book feels enlightening. I am intrigued and disgusted by a lot of the information pertaining to the foods we eat. This book will make you want to treat your body better. Amazing recipes!

[Meghan Smith · Rating 3 out of 5]

I like this book, but thought that to try some of the recipies you have to invest in some $$ on small kitchen applience's. I learned about some interesting ways to use ingredients, and also about health and wellness.

[Hillary · Rating 3 out of 5]

I think "Real World" is a misnomer for the book, because many of the recipes require a lot of ingredients, time, etc. The book is beautiful, and there are fabulous recipes, but it's definitely a chef's book, or one for dinner parties (raw ones, that is).

[Grandma Judy · Rating 5 out of 5]

Very informative. Definitely a book on my "to get" list. Most of the recipes seem a little involved, but they all look good. Need a dehydrator for a lot of them, but there's some good blended drinks & salad recipes. I think we all need to eat more raw food.

[Jenna · Rating 2 out of 5]

complex recipes, requiring expensive ingredients, loads of time, and some special equipment. select recipes can be composed with little prep and on a relative budget, like the thai lettuce wraps, yum!