I have several raw cook books. I received this one last week and it is quickly one of my favorites. I love the introduction and descriptions and don't at all mind the repetitive nature. In fact, I like that I am constantly reminded of the same things. I've been raw for about 18 months now and forget some things. In this book you don't have to go back and forth to revisit a topic because of the redundancy.I've made 5 recipes so far; one of her burgers, shakes, veggies, cookies and soups. I prepare raw meals for people and each of these has been a hit with everyone including my 4 year-old daughter. I find that the ingredient list is not complicated, the preplanning is not difficult, and you can simplify the recipes by using dried herbs, frozen corn/fruit to make them in 5 to 10 minutes. (Fresh is always tastier and filled with many more enzymes but if short on time, it's better to make these adjustments then to eat SAD)I do miss the pictures, but you can get a picture in your mind from the ingredients. I wouldn't skip the book because it lacks pictures. If you are a baker, get this book for the desserts. Introduce your family to decadenct taste without the processing and show them how they can eat dessert for dinner!As for steaming, I don't do it, but I like how she says, let your body decide. I marinate veggies in a glass bowl in the sun and they are divine. Try this before steaming. Put the glass bowl on the dash of your car during work and come out for lunch. Make sure the bowl has some sun exposure or you might not get the softening you want.Juilano's Uncook book is also a favorite of mine, but Living Cuisine has the same complicated taste of Juilano's without the unusual ingredient list and long prep-time. I think that both are worth-while, Living Cuisine is definitely for any level though!You won't be sorry if you purchase this book. Out of 5 people that I made the East side burger for, all said that it was delicious, the best "veggie" burger they ever had!