Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way

This author has given me amazing results. Going raw is hard but her recipes and concepts are easy to follow and taste great. It’s hard to go raw and not for the weak but this book is very helpful. I had great results going raw.

I rarely write reviews but felt I had to say that Ani's raw food asia is a truly creative collection of raw food recipes. I have always loved the rich intricate flavours of asian food but have not known how to create those flavours without using processed foods and cooking. Now I do. Spicy asian flavours are especially good during winter, when raw food can feel a bit lame on those cold days. Sometimes I like food to pick me up and make me feel better, it is not always enough to know that it is healthy. Ani's recipes do this.many examples - Ani's raw versions of samosas and spicy soups are brilliant. Her version of hoi sin sauce is especially creative. She takes a sweet floury heavily processed sauce that normally comes in a bottle and is full of calories - and creates something light, fresh and delicious. Also her raw versions of rice have become a staple for me, although I often replace the cashews with almonds.The only downside is the difficulty navigating around the ebook. Because of the flexibility of the ebook there are no page numbers to turn to. Therefore, it is no help to read page numbers in the recipe or the index. When a recipe refers to "red curry paste" for example, it is difficult to find. It is possible to find it by doing a search and sifting through, and then I can highlight the term so I can easily find it again, but this is a lot of work for the reader to do. Also I end up with a long list of highlighted items on the left to look through, because I cannot order them alphabetically. Surely ebooks can have better navigation built in. Just having a link to each recipe in the index would be a big help for starters.The reason I am only giving it 4 stars is because of the navigation issues. The recipes are worth 5 stars due to their quality and innovation, ease of following and general deliciousness. I have quite a few raw recipe books and many just reproduce variations on a theme. This book has opened my eyes to new ways to create spicy delicious fresh raw foods.Congratulations.

I have a few raw food books now - and this one looks to be a great edition. The sturdy soft cover format is large enough to be handy in the kitchen without being over large. The binding bends well without causing the spine to fold so I see this as being good for the longevity of the book.The title of this book intrigued me because from my experience, most asian foods are generally cooked - even if it is just a quick stir fry - so I was interested in the idea of raw samosa and rice dishes. This book, in the week that I've had it, has given me many ideas to expend my repitoire of raw vegan cuisine. I am by no means 100% raw but I believe in healthy whole foods and eating mainly raw, unprocessed foods most of the time.I have Ani Phyo's other books and I have seen a huge improvement in the way she presents her work. Don't get me wrong, her first book and the ones after are also great buys but this book presents itself so well in that there are more photos of finished recipes and it is beautifully set out. There are photos of the author and many great lifestyle tips and information about the more obscure ingrediants. She encorages substituting ingredients and altering recipes to suit tastes. There are no hard and fast rules. Here, she offers her take on raw asian cuisine and with her Korean heritage, she does a fantastic job of this.Curries, noodles and rice dishes are the heart of this book but also covered with just as much care are accompaniments such as pickles, salads, soups, desserts and even fermented foods like kimchi! You have the ability to orchestrate a full asian style banquet of raw cuisine - and menus are suggested at back of the book by the author for anyone wanting to do this.Most of the recipes can be made easily with very little preparation - as is Phyo's style - but certain things like dosa and kimchi may need to be prepared ahead of time as they require fermenting or dehydrating.I highly recommend this book to anyone wanting to add an extra dimension to their raw food kitchen or even if just to enhance their healthy eating options. It's easy to read, navigate and full of gorgeous photos and information from a truly original chef.

This is my second Ani Phyo book, and I am much happier with the layout of this one. Not only are there more recipes, but there are actually beautiful pictures of prepared dishes, raw food ingredients, and ambient Asian scenery. I'm guessing all of the bad reviews reguarding layout for the "Ani's Raw Food Kitchen" book were taken into consideration when writing this book. Many customers complained, including myself, about the number of pictures of Ani and the almost complete lack of actual food pictures! There are still some pictures of Ani in this book, but considerably less and I actually think they add nicely to the book. It is a lovely book to flip through, and you really get the Asian vibe with the colors and photographs. I am a very visual person, and if my cookbooks aren't beautiful and inspirational, they go straight to the back of the bookshelf!I've made a few recipes from the book, and they are all delicious so far! I especially enjoyed (more like devoured) the ginger "peanut" sauce. I used this book entertaining for a summer party, and no one even noticed the foods were raw!This book uses a lot of Asian ingredients (obviously!), and I can find most of them in my regular, well stocked grocery store and health food store. The only problem I have is finding Thai baby coconuts, which are called for in MANY of the recipes. When I did find them in an Asian market, they were very expensive and a real pain to open. BUT this book isn't about short cut junk food, it's about healthy foods for your body, so I can see why she included them so often.Overall, I enjoy this book and would recommend it to others who enjoy Asian style foods.

Good book for getting inspiration for cooking even if U are a meat eater. Im not vegan but gluten and dairy free so I use some of the concepts from this for cooking. The home made Hoi sin sauce is the winner here that I use a lot and is made from almond butter rather than soya beans which i am intolerant to.

Vegan and raw foods are rarely as amazing as they are in this recipe book -- this is a wonderful collection of deliciousness!

Great recipes and inspiration as ever :)

This is not only a great cookbook, it is filled with stories that make it a good read cover to cover. Worth every penny. As a new vegan it really opened my eyes up to a new world of eating. I

This is a great book full of exciting and innovative recipes. However, the Kindle edition lacks both page numbering and auto-find cross referencing. Since many recipes require both of these facilities in order to complete them, it makes using the book very frustrating. Five stars for content, but the lack of these key features pulls it down to a three. That's a shame.