This cookbook has saved me numerous times.
I’ve only made, I think, two recipes from it and both times they were heavily adapted and substituted with ingredients I could find. But many, many times it has saved me from running straight to the pizza place down the street; it has saved me from being glutened.
I often sit and slowly flip through the glossy photos of vegetable dishes like they were pictures of my dear friends and family. I’ve come to know them so well.
The heirloom tomato soup with arbequina olives and shaved fennel.
The bleeding heart radish ravioli with yellow tomato sauce.
The portobello mushroom pave with white asparagus vinaigrette.
The apple-quince pave with pecan-maple ice cream.
It is a raw food cookbook, as you may have guessed from the title. I’m intrigued by the philosophy that is well outlined in the opening pages, but I am not myself a raw foodist.
It’s just that this cookbook makes me love vegetables, drool over them. It revives my faith in vegetables - that they are truly nourishing and deeply satisfying.