Christmas Posting Dates
Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home

Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home

Book rating: 05 Paperback

By (author) Judita Wignall

$18.16
List price $26.62
You save $8.46 31% off

Free delivery worldwide
Available
Dispatched in 2 business days
When will my order arrive?

  • Publisher: Quarry Books
  • Format: Paperback | 176 pages
  • Dimensions: 201mm x 251mm x 18mm | 726g
  • Publication date: 25 May 2011
  • Publication City/Country: Minneapolis
  • ISBN 10: 1592536859
  • ISBN 13: 9781592536856
  • Illustrations note: 200 colour illustrations
  • Sales rank: 9,815

Product description

Going Raw combines the beauty and flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef. There are utilitarian books that offer a lot of great basics but do not illuminate the content with stylish and instructional photography. Going Raw promises the basics (kitchen gear, pantry ingredients, how to plan your grocery shopping and menus, prep and storage techniques) and delivers delicious, simple recipes for the starter raw foodist. A 30 minute bonus DVD content features various food preparation techniques, finished presentations, and "raw food 101" lifestyle tips and advice as well.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Judita Wignall is a Certified Raw Culinary Arts Associate Chef and Instructor from the Living Light Culinary Arts Institute in Ft. Bragg, California. She is working on her M.S. in Holistic Nutrition from Clayton College of Natural Health and has recently received her Raw Food Science Nutrition certification. Judita is also an actor, model, and musician in Long Beach, CA and New York City.

Customer reviews

By Louise Cowpertwait 23 Sep 2012 5

The strengths of this book are: beautiful photographs, inspiring healthy ingredients and information, and that l think both beginners interested i healthy, raw, plant-based foods and seasoned raw enthusiasts would enjoy owning this. Any downsides might be that some ingredients are tricky to get hold of (only in health stores or online) and that many recipes call for a dehydrator (which non raw-foodists like myself are unlikely to own). However, despite this, when i loaned this book from the library, I earmarked so many pages to photocopy that I decided I would have to buy it! Converted me to the joys of making nut milk and sprouting for which I will forever be grateful!