I love this book. I have so many raw books, I am always looking for ones that are not for brand new rawfooders. This book is full of innovative recipes & has many, many pictures. This is one of my favourite books. Matthew Kenney is one of the very best raw chefs in the world.

Although the cuisine is for entertainment purposes, I find the recipes laid out in a way that is easy to follow and well described. The ingredients are often not so many as to boggle the mind (Kenney apparently works at limiting the ingredients).

I do have a quibble - that there is NO content list! The contents consist of weird headings, like "Blossom", "Contemporary", "Inspiration", etc. So, if I am looking for, say, soups, there is no particular section for soups - they are scattered throughout the book in his own mysterious categories. Even if I go to the index, if a soup is called something other than a soup - say, a 'puree', then it will not be under soups. Crackers are another one. If they are called "crisp" or 'tuile' or 'wafers' - they are not listed under crackers (in fact, though the book is full of cracker-like recipes, there is only ONE entry in the index under crackers).

I love this book of recipes so much that I am going through it, page by page, writing the recipe titles (there are usually 3-5 recipes per page) on index cards, hoping that if I am looking for a particular recipe I will be able to find it more easily.

This is a great flaw of the book - it means that the recipes are not retrievable. And for someone like myself who has gazillions of recipe books, I need some means by which I can scan recipes in each of my books without going page by page.

I love this recipe book. Its full of pictures...literally almost every recipe has a picture beside it. But, it is a little bit advanced, and a lot of the recipes need a lot of ingredients..