Amanda Brocket is a passionate advocate of eating raw--fresh natural food that has not been heated over 44°C (or 111°F). After a five-year health battle, she

From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from

Covering every aspect raw foods, which promote vitality and healing, a renowned chef, assuming only an average kitchen, presents a vast array of satisfying reci

Chef Ani Phyo is back with Ani's Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple,