The Complete Book of RAW FOOD - Lori Baird, editor
This book really is a quite complete encyclopedia-like compilation of how to eat raw. It doesn't get very much into the philosophy behind raw foods, nor the reasons to go raw. Rather it tells you how to eat raw after you've already decided to take the plunge.
The book has a lot of pictures and is written in a style that is easy to read. There was input from many great raw chefs
The first part of the book covers basics on raw cuisine, what foods are commonly eaten, what tools are used (with pictures of dehydrators and blenders and juicers), how to juice, how to sprout, how to dehydrate, and tips from the pros. There is a lot of information herein. For example, a chart of what to eat when your craving modern cooked foods - craving a burrito? Have Sunflower Herb Pate.
Part II of the book is recipes. There are over 350 and a few color pictures. The recipes state the special equipment needed (e.g. blender, dehydrator). The directions seem easy to follow (though I haven't tried any yet) and there are variations listed for some of them.
Part III contains a great glossary on unusual foodstuff and preparation, suggested reading, and long biographies of most (all?) of the raw food specialists (along with contact info). There is also a chapter on services and supplies and resources.
I would recommend this book to any new comers to raw foods, and even experienced people will learn new tricks and techniques. I got my copy from Amazon.