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  <id>2542433</id>
  <title><![CDATA[Fresh: The Ultimate Live-Food Cookbook]]></title>
  <isbn><![CDATA[1556437080]]></isbn>
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  <description><![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]></description>
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        <name><![CDATA[Sergei Boutenko]]></name>
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        <name><![CDATA[Valya Boutenko]]></name>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <average_rating>4.00</average_rating>
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    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
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  <published>2008</published>
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    <rating>4</rating>
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  <recommended_for><![CDATA[Anyone interested in raw foods]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Jul 01 00:00:00 -0700 2008</read_at>
  <date_added>Wed Aug 13 21:58:31 -0700 2008</date_added>
  <date_updated>Wed Aug 13 21:58:31 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Although I've only made a few recipes so far, I love this book. The first 50 pages or so contain the story of how the authors, Sergei and Valya Boutenko, came to be raw foodists and how they maintain the lifestyle, along with their recommendations for the most used tools and appliances in raw food p...<a href="http://www.goodreads.com/review/show/30103964">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/30103964]]></url>
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    <name><![CDATA[Stephanie]]></name>
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    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
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  <published>2008</published>
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  <date_added>Mon Aug 31 09:50:49 -0700 2009</date_added>
  <date_updated>Mon Aug 31 09:52:15 -0700 2009</date_updated>
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    <body><![CDATA[Only 13 pages in, but what an interesting treatise on the health/well-being benefits of a raw-food lifestyle. Engagingly written, too! Not by flighty hippies (though I often enjoy those, too). Easy recipes I will begin putting to the test!]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/69565374]]></url>
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      <review>
  <id>66121929</id>
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    <id>1231802</id>
    <name><![CDATA[Gyuri]]></name>
    <location><![CDATA[Herndon, VA]]></location>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <link>http://www.goodreads.com/book/show/2542433.Fresh_The_Ultimate_Live_Food_Cookbook</link>
  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
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  <published>2008</published>
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    <rating>5</rating>
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  <read_at>Sat Aug 01 00:00:00 -0700 2009</read_at>
  <date_added>Tue Aug 04 05:52:42 -0700 2009</date_added>
  <date_updated>Tue Aug 04 05:55:00 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book has some really good recipes, some of which were quite original compared to other raw cookbooks.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/66121929]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/66121929]]></link>
</review>
      <review>
  <id>78756710</id>
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    <id>1469548</id>
    <name><![CDATA[Katie]]></name>
    <location><![CDATA[Las Vegas, NV]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1469548-katie-morris]]></link>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <link>http://www.goodreads.com/book/show/2542433.Fresh_The_Ultimate_Live_Food_Cookbook</link>
  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
  </description>
  <published>2008</published>
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    <rating>5</rating>
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  <read_at></read_at>
  <date_added>Mon Nov 23 11:32:22 -0800 2009</date_added>
  <date_updated>Mon Nov 23 11:32:50 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[One of my favorite &quot;cookbooks&quot; The recipes are easy, tasty, and always good for you.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/78756710]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/78756710]]></link>
</review>
      <review>
  <id>41175111</id>
    <user>
    <id>780705</id>
    <name><![CDATA[Mandy]]></name>
    <location><![CDATA[Baltimore, MD]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/780705-mandy]]></link>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
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  <link>http://www.goodreads.com/book/show/2542433.Fresh_The_Ultimate_Live_Food_Cookbook</link>
  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
  </description>
  <published>2008</published>
</book>

    <rating>4</rating>
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  <read_at></read_at>
  <date_added>Mon Dec 29 08:22:46 -0800 2008</date_added>
  <date_updated>Mon Dec 29 08:23:26 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Awesome. This book has ingredients that you can actually find.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/41175111]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/41175111]]></link>
</review>
      <review>
  <id>58099046</id>
    <user>
    <id>1339060</id>
    <name><![CDATA[Heathermommy]]></name>
    <location><![CDATA[The United States]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1339060-heathermommy]]></link>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2542433.Fresh_The_Ultimate_Live_Food_Cookbook</link>
  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
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  <published>2008</published>
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  <read_at>Sat Jun 06 00:00:00 -0700 2009</read_at>
  <date_added>Mon Jun 01 15:26:20 -0700 2009</date_added>
  <date_updated>Mon Jul 06 21:09:36 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Yes, I love to read cookbooks!! - probably my favorite one of the raw books I have read. These books are seriously changing my life.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/58099046]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/58099046]]></link>
</review>
      <review>
  <id>31288442</id>
    <user>
    <id>1280134</id>
    <name><![CDATA[Christina]]></name>
    <location><![CDATA[Nashville, TN]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1280134-christina]]></link>
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  <title>
    <![CDATA[Fresh: The Ultimate Live-Food Cookbook]]>
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  <link>http://www.goodreads.com/book/show/2542433.Fresh_The_Ultimate_Live_Food_Cookbook</link>
  <average_rating>4.00</average_rating>
  <ratings_count>18</ratings_count>
  <description>
    <![CDATA[Cookbooks need not &#8211; indeed, should not &#8211; involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years&#8217; experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. <br/><br/><em>Fresh </em>covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.]]>
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  <published>2008</published>
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  <date_added>Tue Aug 26 20:15:38 -0700 2008</date_added>
  <date_updated>Tue Aug 26 20:15:38 -0700 2008</date_updated>
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    <body><![CDATA[Super yummy so far! I have yet to encounter a recipe with hard to find or super pricey ingredients, which is a huge plus for everyday meals/snacks in my book!<br/>]]></body>
    
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