Over the past few months, I have bought a truly ridiculous number of raw food books. This may be one of my favourites. It's not the easiest, and it's certainly not beginner-friendly, but it does what any good cookbook should do- it makes you excited to attempt to recreate the recipes contained within, and inspires you to push the limits of your own ideas on what a particular style of cooking can accomplish.

Like I said, it's not a beginner's book- a lot of the recipes call for a dehydrator, which someone who isn't already a convert to the lifestyle might not have on hand. Even more experienced raw foodies may be put off by the sometimes extensive prep time. But I think the extra effort is well worth it. Kenney & Melngailis give examples of how to make foods I never thought would fit into a raw lifestyle. Samosas! Pizza! Ridiculously decadent desserts. They're all in the book and all beautifully photographed- you can tell these two restaurateurs understand the power of presentation, whether it's in serving a customer or putting together a book. One look- one taste- and you'll want to make the next recipe, and then the next. And then you'll want to move on to your own creations. Who could ask for more than that?