Jennifer Cornbleet masterfully takes raw cuisine and moves it to a more accessible level. It is a raw recipe book, not a explaination of raw technique, so it devotes almost all of its time to recipes. The desserts are delicious and simple. Three to seven ingredients, toss in a food processor, maybe add a homemade glaze (also simple and in this book), and you have a homemade dessert. The serving sizes are small so you can make one, quickly eat it up, and make another. The ingredients are easy to find in a grocery store-i.e. no more going all over creation to find a single ingredient. the finished product tastes very much like something that you would taste in a restaurant. Some of my favorites are the walnut-raisen cake and the apple crumb cake. I haven't tried many of the Breakfasts, Lunches, or Dinners, but I look forward to trying more of the in the future. This book is definately a good addition to anyone's library-raw food or not-for its recipes' excellent tastes and easy preparation.

The contents in the book I found helpful. Now I have more options as I change my life from cooked foods to organic raw fruits, vegetables, nuts and seeds diet.

THIS BOOK IS EXACTLY WHAT IT CLAIMS TO BE AS FAR AS QUICK AND EASY TO PREPARE RECIPES, AND ON TOP OF THAT, ALL THAT i'VE TRIED WERE DELICIOUS!

This is an excellent book, and it does exactly what the title describes - it makes preparing raw food recipes easy.

Very easy.

You don't need exotic ingredients or kitchen appliances. I've never seen a raw food book that wasn't a complicated, PIA that used bizarre ingrediants that are only available from two islands in the pacific and exotic juicers, choppers, or dehydrators.

For me, I would have bought about 3/4 the food needed for the recipes in this book anyway (olive oil, parsley, onion, garlic, carrots, lemon, apple, tomatoe, etc.) and the other 1/4 are very available things (e.g., cashews, almonds, sunflower seeds, avocado, etc.). Your weekly grocery trip to a generic food store can cover everything.

More importantly, the author provides information for every step in the process. How to soak nuts and seeds, a conversion chart regarding how much you'll start with versus the yield, how long different types of nuts require; a convenient weekly shopping list that covers most things; strategies for planning meals; warming up raw food; how to store and ripen produce; how to clean produce; and much more.

I've only used about 10 recipes so far (menus for lunch and dinner), and I think the are very easy and very tasty. And the author's comments on the recipes (e.g., "this is a daily staple") and additional suggestions (e.g., "try this stuffed in ______) are all very helpful.

Overall, I highly recommend this book.

This simple un-cookbook by Jennifer Cornbleet, raw food chef and instruction and graduate of Living Light Culinary Arts Institute, makes preparing delicious raw food in small quantities easy. This book covers the middle ground between simply eating a piece of fruit in its original form and creating elaborate raw gourmet meals. If preparing raw foods seemed to complicated before now, this book is for you.

Recipes are divided into sections for Breakfast (juice, fruit, and cereal), Lunch and Dinner (dips, pates, and savory sauces; soups; salads; salad dressings; sandwiches; entrees; and vegetable side dishes), and Dessert (cakes, cookies, and bars; crisps, pies, and tarts; mousses, puddings, and sweet sauces; shakes and ice creams).

Newcomers to the raw lifestyle will appreciate the glossary, which provides definitions from agave nectar to zest. This is truly a quick-start manual that you can use to start making raw food a part of your everyday life...today!