Raw Food Chef Juliano Brotman w/ Erika Lenkart
Wednesday, June 24th, 2009
Stories to write by...?
I wanted to see what would come up with a raw food chef cookbook. There is actually a lot of availabe information. I copied part of a review (credits are included) and links for your ease.
As you may know cookbooks still constitutes one of the fastest growing book markets. Get your favorite cook to work with you and publish!
http://www.living-foods.com/articles/rawuncook.htmlRAW: The UNcook Book- Book Review
This article is courtesy of Vegetarians in Paradise
http://www.vegparadise.com
By Zel and Reuben Allen
RAW The Uncook Book
New Vegetarian Food for Life
By Juliano Brotman with Erika Lenkert
Regan Books,
An Imprint of HarperCollins Publishers, 1999
$32.00
From cover to cover RAW, The Uncook Book is a graphic grabber with stunning color photography, beautiful layouts, and top-notch professional food styling. Every page whets the salivary glands with tempting photos of the unique raw, vegan, dishes Juliano has created. But don’t take our word for it, pick up the book and start flipping pages just as we did.
You, too, will be instantly awakened by the beauty and vibrant colors each page presents. By chance we opened the book to page 145 and were dazzled by Purple Blueberry and Raspberry Burritos, a purple cabbage leaf that contains a filling of creamed nuts, marinated portobello, salsa, and curried guacamole with a colorful garnish of blueberries and raspberries, and chopped mango. Awesome! RAW, The Uncook Book presents raw foods in a brilliant new dimension. Raw food cookbooks of the past contained simple salads, blender soups, a few fruit beverages, and instructions on how to sprout. Juliano’s book, on the other hand, offers complex taste sensations that titillate the taste buds with every recipe. Each dish is a masterpiece of colors, flavors, and textures, while the garnishing is a literal celebration of design mastery.
How did Juliano, who is not even 30 years old, develop his unique brand of exceptional raw food cuisine? He didn’t even start his life as a vegetarian. He grew up in Las Vegas, worked in his father’s Italian restaurant, and paid little attention to food in general. As a 15 year old, he moved to Palm Springs where his hikes into the hills quickly bonded him with nature. He found trickling streams, a waterfall, majestic mountains, birds, fish and frogs, and his instant response was to become a vegetarian.
By the age of 19, he was totally vegan and into organic foods which he found far tastier. His path naturally led him to raw fruits and vegetables and to seek education about the nutritional benefits of sprouting seeds, grains and legumes. An innovative person, Juliano at 22 was creating raw food dishes with flair and enjoying the zest and energy he derived from them. “I was enjoying the most exquisite, unique, decadent food on the planet and my mentor was not some fancy cooking school, but the earth itself,” he says.
At 24 he became the owner of RAW, a raw foods restaurant near Golden Gate Park in San Francisco. Success came quickly with recognition from USA Today, People magazine, theNew York Times, Vegetarian Times and the San Francisco Chronicle. His soups and salads are visual and flavor treats that go way beyond any soups and salads one has ever encountered before. The section on breads is an eye opener. With whole, sprouted grains, unexpected seasoning combinations, nuts, fruits and vegetables, he creates breads with exceptional flavor and textures that depart from the familiar.
Juliano’s recipes for sandwiches carry familiar names, but that’s where familiarity ends. He has a BLT (bacon, lettuce, and tomato) and a Tuna Sandwich that have none of those ingredients, yet the flavors have a familiar quality. His Marinated Caviar in the section “Snacks, Appetizers & Side Dishes” is anything but familiar, yet beckons one to taste this unlikely combination of berries of one’s choice that are marinated in apple cider vinegar, Umeboshi plum paste, Nama Shoyu and lemon and oranges juices.
The author’s pizza section blew us away
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