Everyday Raw Desserts Paperback – September 1, 2010

This is a very cool book. I have three of Kenny's books and this one is as well written, innovative and beautifully illustrated as the other three. It also has a good index, something sorely lacking in most vegan/raw cookbooks.But, like his other cookbooks, I find his reliance on young Thai coconut meat both intriguing and very frustrating. He uses Thai coconuts...a lot. Seriously. Unless you have easy access to these coconuts, pretty much write off the chapter on puddings, flans and custards and the chapter on ice cream and frozen treats, as well as dessert crepes, and some glazes. ( If you do have access to this product, I envy your ability to try everything in the book!)That being said, there are plenty of wonderfully decadent, beautiful desserts to be enjoyed that do not require Thai coconuts: Coconut, yes, either in dry, powdered form or coconut oil, but those are easily attainable for me: Chocolate Walnut Tart (to die for; one of our Christmas desserts), Maple Cheesecake with Walnut Crust, Apple Cobbler with Almond Crumble (of course, I couldn't serve it with the vanilla ice cream as he suggested because it required...yup, young Thai coconut meat...), and Midnight Fudge Brownies are ones I have served to rave reviews. The Chocolate-Covered Pistachio Biscotti and the Cacao Mint Cremes (sans the fresh mint leaves) were just awesome, too.So, I do recommend this book: Only four stars instead of five based solely on the Thai coconuts, or the lack thereof!

The recipes call for insane amounts of agave syrup, like 3 cups worth. Agave is extremely sweet, and not very cheap so be prepared to spend a lot, all ingredients are expensive.

This book frustrates me to no end. I have never made a raw dessert and it may stay that way even though I now own this book. Why? Well for one, I found editing errors, for example, pg. 128 for hazelnut gelato states "The absence of coconut meat makes this slightly lighter than our ice cream recipes." The first ingredient listed is....1/2 cup coconut meat. This is an issue for me because the ingredients for these desserts are super expensive so I really don't want to discover after using $50 in ingredients that the recipe is wrong. The author lists no editing corrections on a Web page (many cookbook authors do this).I also found that similar recipes may only list very helpful tips and steps in one of the versions and it's not always the first version. Also sometimes the author instructs you purely to "dehydrate" with no instructions as to time/temp/or desired end result, and sometimes he is very specific about dehydrating at a certain temp for a very specific amount of time. This is not helpful without adding what the desired end result is because all dehydrators are different. He should list an estimate for each recipe (time & temp) and desired result when it has been dehydrated appropriately.Also helpful would be an ingredient guide. Several raw dessert cookbook authors use different terminology so he should be clear about his. For example, some say coconut oil and butter are the same one is just liquified, while other cite separate products. And missing is the size of a pan/dish needed for many recipes. This is essential because if I don't have the correct pan for an item and need to buy one I need to know what the volume is of the recipe.The author sent a boiler-plate reply to my e-mail inquiry re: a few of the mentioned issues basically saying he can't answer any questions but "good luck" - gee thanks. I have never encounter such energy dampening behavior from a cookbook author. They are always gracious and happy to answer questions.So yes, the book is visually appealing and some recipes look delicious but I am hesitant to make anything and I am put-off by the author's attitude.

Just got the book and the cover makes me want to eat it. YUM-O! I have all of his books and have been a active raw foodist so getting this book has been worth the wait. I have made the chocolate chip cookies before from the Everyday raw book which my picky son loves so much he keeps eating all of it! Matthew seems to write from the heart and soul of being a raw food vegan. In this book, he writes that his goal is to show how restaurant-style desserts are easily made with little time. For a raw foodist, this book may make you crave desserts 24 hrs, 7 days a week. For the person that is looking for some raw vegan desserts that tastes good, makes you feel good and not that much of a hassle, this is the book for you. The only issue is for someone that has nut allergies, the amount of cashew/mac flour that is used will be a problem.

Another 5 star review for one of Matthew Kenney's books. I have made many of his dishes and always, without exception, receive rave reviews on the dishes/desserts. Sometimes you might have to buy and look for a few more ingredients, but in the end, you will notice that it's definitely worth it. These recipes have that something extra that sets them apart from the easy, basic recipes that are out there.

A wonderful raw dessert recipe book that delights the senses with its accompanying pictures of the desserts and stimulates the taste buds. The recipes are easy to make, and you will be inspired to and will want to make every dessert and sweet treat in the book. If you wish to engage in the preparing of raw desserts and want desserts that will please the eye and taste amazing, then I cannot recommend this book highly enough, you will have no regrets, it is by far the best raw dessert book on the market.

All of the recipes in this collection seem easily doable. The pictures are mouthwatering and encourage you to try the recipes. Love all the fresh fruit and healthy crusts. So much better than commercially prepared items if you have the time. Some of the items do require a dehydrator and time for preparation.

I absolutely love this book. There are so many wonderful recipes with color photos that inspire me to get in the kitchen. Dear Hubby is an absolute fan of the recipes I make from Matthew's many books. If you want some incredible food, this is the book to get. Hubby was not a raw food lover until I introduced him to Matthew's recipes.

The book and font are unreadable, it is a different copy to the copy featured on preview. there are no colour photos, is this an un-authorised scan??? It is scandalous! There is no index, it looks like someone just scanned it. It is not a printed book.

Some wonderful healthy desserts, only criticism is that the ingredients to make many of the recipes work out very, very expensive. But as an occasional treat wonderful ideas.

Great creative, tasty book :)

I just love Kenney's cuisine, and this book, proposes delicious cakes and desserts. A must for raw-foodists or if you want to impress your guests!

ワンランク上のロースイーツ作りができます。ロースイーツパティシェを目指す人必見！ロースイーツのレシピ本ってまだまだ日本では出ていないけど、やっぱり本場のアメリカではいろいろ出てるんですね。著者によってはレシピの分量がちょっと信じられなかったり、作ってもすごい人数分のレシピだったりして、「誰のレシピが信用できるか」をちゃんと見極めた方がいいって、カナダ人のローフードの先生が言っていました。その点でマシューさんのレシピは正確だし、とってもおいしいと思います'