The Complete Book of Raw Food.

Edited by Lori Baird and Julie Rodwell

The Complete Book of Raw Food contains more than 350 recipes from the world's top raw foods chefs. This book is primarily a how-to, with emphasis on recipes for raw foods dishes. However, it also features advice from the pros, a review of ingredients and equipment you might want to purchase, and information on how to contact the various raw foods chefs.

Here are some of the exciting dishes you'll find in this book: Citrus, Avocado, and Mango Salad; Marinated Baby Bok Choy Salad; Dragons' Dressing (consisting of miso, tahini, dates, lemon and ginger juice, and oil); Raspberry Cream Soup (made with orange juice, raw cashews, raspberries, and sliced oranges); Watercress Pear Soup; Spring Roll Wraps; Almond Flax Crackers; Hemp Corn Chips; and Cheddary Cheeze Spread (made with pine nuts, sun-dried tomatoes, pepper, lemon juice, and garlic).

The breakfast, lunch, and dinner entrees are grouped by country or region of origin into Italian, Mexican and Spanish, Asian, and other classics. You'll also find spreads, sauces, and dips; cookies and other sweets; pies and cakes; and other dessert dishes. If you're interested in adding more raw foods to your diet or going completely raw, this is a terrific book to get you started. Please note that honey is used in some of the recipes and nutritional analyses are not provided. The Complete Book of Raw Food (ISBN 147826-143-0) Is a hardcover book that retails for $25. It is published by Hatherleigh Press and can be found in bookstores. Visit <www.healthylivingbooks.cam > for more information. Reviewed by Debra Wasserman.