Living Cuisine: The Art and Spirit of Raw Foods

Raw foods diet principles are clear: Virtually no cooking, nothing processed, all ingredients as close to their natural state as possible. The practicality is trickier: What can you eat that's both pleasing and pure? Underkoffler has spent years finding out, first as chef and part-owner of Raw Experience in Maui and now with these more than 300 raw food recipes, from beverages and appetizers to dessert. Woody Harrelson, who wrote the foreword, is a fan. And certainly Underkoffler's recipes are creative and tempting. Avocado provides the creamy texture for Choconut Mousse Pie. Sushi goes international with Italian and Near East-inspired combinations. There are main dishes, snacks and soups that require just light simmering. I would have appreciated the inclusion of nutritional counts and photo illustrations of the finished dishes. Even so, this is a worthwhile addition to your veggie cookbook shelf.   

L.G.E.

January/February 2004