Hands down, my absolute favorite raw recipe book is Living Cuisine by Renee Loux Underkoffler (I believe she’s now going by Renee Loux). Many raw recipe books have sections on why one should be raw, what type of kitchen equipment one should have, what ingredients to have on hand, and what culinary techniques to use that are unique to eating living foods (read: sprouting and dehydrating).
This book explains those things succinctly and with illustrations.
The recipes themselves are to die for. I have yet to make anything from this book that I haven’t adored. My family has liked every recipe I’ve used from this book. It has a nice mix of impress-your-friends tres gourmet and every day recipes.
For somebody really new to raw, I would recommend a book with simpler recipes that require less equipment.
But if I could only have one raw recipe book this would be it. I’m about to buy my second copy. My first has been loved to death.
[...] going to make carrot & currant salad from my all time favorite raw culinary book: Living Cuisine by Renne Loux (Underkoffler). Simple, healthy, delicious and my non-raw family love it. I need to keep this as low-stress as [...]