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Nom Nom Paleo: Food for Humans Hardcover – December 17, 2013


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Nom Nom Paleo: Food for Humans + Well Fed: Paleo Recipes for People Who Love to Eat + Well Fed 2: More Paleo Recipes for People Who Love to Eat
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Product Details

  • Hardcover: 288 pages
  • Publisher: Andrews McMeel Publishing (December 17, 2013)
  • Language: English
  • ISBN-10: 1449450334
  • ISBN-13: 978-1449450335
  • Product Dimensions: 10 x 8.3 x 1.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (553 customer reviews)
  • Amazon Best Sellers Rank: #837 in Books (See Top 100 in Books)

Editorial Reviews

Review

Nom Nom Paleo: Food For Humans clearly describes what the Paleo diet is all about and why it makes sense. As a cook who embraces all diets, and therefore no particular diet beyond fresh cooked food, I love this book for its sound techniques, flavorful pairings, and innovative dishes. There's also a contagious joyousness about the way Michelle presents food that makes you want to cook along with her. I want to cook Paleo because she makes it look so fun!

-Michael Ruhlman, James Beard Award-winning author of numerous books about food and cooking, including Ruhlman's Twenty and Charcuterie

I don't care if you're a discriminating foodie or a picky tot: If you're a human who eats food, you need this book. Nom Nom Paleo's lip-smacking recipes, zany humor, and eye-popping style will prove to you that Paleo won't just make you look, feel, and perform better--you'll eat better, too.

-Robb Wolf, New York Times bestselling author of The Paleo Solution

This book is just plain fun--packed with creative cartoon graphics, tasty photos, and yummy recipes that appeal not only to committed Paleo dieters, but to anyone who loves good food.
 
-Bruce Aidells, IACP Award-winning author of The Great Meat Cookbook
 
A delightful read--playful, irreverent, fun--from beginning to end, with easy-to-follow recipes that will inspire anyone wanting to eat a more healthy diet. Thank you, Michelle and Henry, for showing us that eating Paleo doesn't have to mean eating steak and broccoli every day!
 
-Elise Bauer, award-winning creator of SimplyRecipes.com

"What's for dinner?" is no longer a stress-inducing conundrum, as Nom Nom Paleo proves that cooking for your family can be easy, healthy, and fun. Featuring delicious recipes and lots of kitchen self-help, this book details step-by-step instructions perfect for the stovetop-challenged, and enough variations to inspire the budding chef. And the photos... oh, the photos! Worthy of their very own coffee table, the pictures and original illustrations make this unique cookbook perfect for the visual learner.

-Melissa Hartwig, New York Times bestselling author of It Starts With Food

With its mouth-watering photos, sassy explanations, and playful approach to feeding a family, this book is a must-have for any kitchen, Paleo or not. Packed with delicious inspiration and easy-to-follow recipes, it makes bold, international flavors accessible to cooks of all skill levels.

-Melissa Joulwan, bestselling author of Well Fed and Well Fed 2

About the Author

Michelle Tam is the Webby Award-winning food nerd and working mom behind Nom Nom Paleo, a leading food blog and one of the top-selling and highest-rated iPad® cooking apps of all time. The Kitchn has heralded Michelle's recipes as "often Asian-influenced, often California-inspired, and always popping with flavor." In 2012, Saveur Magazine recognized her site as the world's Best Special Diets Food Blog. Eat Your Books listed Michelle's New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans, among the "Best of the Best Cookbooks of 2013."
 
When she's not cooking, Michelle slings drugs as a nightshift hospital pharmacist and chases her two young sons around the house. She earned a Bachelor of Science degree in Nutrition and Food Science from the University of California, Berkeley, and a Doctorate of Pharmacy from the University of California, San Francisco.
 
Henry Fong is Michelle's husband and co-conspirator. A lawyer by day and graphic artist by night, he's responsible for Nom Nom Paleo's distinctive design and photography, which won a Homies Award from Apartment Therapy for Best Food Photography on a Blog in 2012. Henry is a graduate of the University of California, Berkeley, and Yale Law School. He hates taking out the garbage, but does it anyway.

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Customer Reviews

So far, every recipe I have tried has been delicious!
ACVFalcon
I hesitated on buying this -- I already own several paleo books and tons of cookbooks -- but I'm glad I bought this one.
Jessica
This is a very helpful book full of great pictures and easy recipes.
Smooth

Most Helpful Customer Reviews

191 of 196 people found the following review helpful By Yes to Yummy on December 17, 2013
Format: Kindle Edition
I am a fifteen year-old aspiring chef, and I LOVE to cook--especially wholesome, healthy food. I have been a fan of Nom Nom Paleo for a while now, and I've been anxiously waiting for the cookbook's release since I pre-ordered back in June.

My expectations were way beyond exceeded. The cookbook itself is absolutely gorgeous--it has a big, solid cover, easily turnable pages, and beautiful pictures that really make you hungry! You'd never guess that this was a "paleo" cookbook: it looks (and is) very professional.

Whether you are an experienced chef or a newbie home cook, you'll find a recipe that's just right for you. There are simple dishes, like shrimp and watermelon skewers, that are perfect for quick weeknight dinners, and more complex dishes, like the Southwest Cowboy Chili, that are great projects for weekend culinary adventures. So far, I have made the Spicy Coconut Shrimp, Peruvian Spatchcocked Chicken, Slow-Cooker Kahlua Pig, Polpette di Vitello, and Egg Fo Young--all five have been tasty, easy to prepare, and really pretty on the plate. (My favorite so far? Hands-down the Peruvian Spatchcocked Chicken.) I'm also looking forward to trying the Slow-Cooker Korean Short Ribs, Devils on Horseback, Pistachio Apple Salad, and Crispy Gizzard Confit, among many others...I know I'll keep turning back to this cookbook for months to come.

One other review complained that the recipes were "too simple." In my opinion, we sometimes get so wrapped up in fancy, complicated preparations that we forget what tastes best: things like a warm baked sweet potato, slow-cooked roast beef, or a perfect hardboiled egg. Michelle's recipes have really inspired me to get back to basics and just enjoy the taste of simply prepared vegetables and protein.

I'd highly recommend this cookbook for anyone who is passionate about healthy food, from those just exploring paleo to old-time pros. I promise you won't be disappointed.
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75 of 77 people found the following review helpful By LCW VINE VOICE on December 21, 2013
Format: Kindle Edition Verified Purchase
This is one of the cookbooks I've been eagerly waiting for this year. When it finally arrived it did not disappoint. I've cooked from the author's blog for quite a while now so I had already made a few of the recipes in this book. Time hasn't permitted me to do a big cookup all at once but I've spent the past week slowly cooking my way through the book with delicious results.

My favorite thing about Michelle Tam's cooking style is that she uses a lot of ingredients that bring umami to your dish. Umami is that savory meaty flavor that comes from naturally occurring forms of glutamate (not to be confused with MSG...stay away from that junk) and a few other amino acids. It fires up your taste buds while filling your entire mouth with full deep flavor. You know those rich savory dishes that are just so incredibly delicious but you just can't quite put your finger on why? That's umami! Ingredients like mushrooms, beef, seaweed, fish sauce, tomato paste, caramelized onions are just a few of the ingredients that bring this special flavor to your dish and this cookbook is full of them.

The book begins with her and her husband's journey to Paleo, the basic 411 on what exactly Paleo is, as well her tips and tricks for running a kitchen as smoothly as possible. My favorite are the defrost bowl, which I've done forever and it's a huge time saver, as well as defrosting meat (wrapped in plastic...you don't want the water actually touching the meat) in water to defrost in a flash. I've done that for years but I always thought of it as my dirty little secret because I thought somehow it wasn't the safest or most sanitary thing. It was just too easy and convenient to stop though. My mind has been eased as it is apparently perfectly fine and safe. Yay!
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58 of 63 people found the following review helpful By Julie on December 17, 2013
Format: Kindle Edition
I'm pretty sure this book is the most highly-anticipated cookbook to hit the market (Paleo or otherwise) in quite some time. Yes, we know, there are lots of Paleo books on the market (we have two, and an e-book). But this one, well it's different.

It was not super surprising to hear that Michelle Tam and Henry Fong were going to be unleashing even more deliciousness to the world via Nom Nom's eponymous masterpiece (Nom Nom Paleo: Food For Humans). Despite having been somewhat on the inside loop knowing that this book was coming out, to say that I was beyond amazed once I got to see the book in the flesh would be a gross understatement. As I am very much a visual learner, seeing recipes accompanied by sometimes as many as 12 or 15 step-by-step photos is immeasurably helpful, providing the home cook with some guidelines as to what they should be doing and how things should be looking at varying steps during the cooking process. And, not worrying about ruining my iPad with some kitchen foibles was an added bonus (as the iPad app also includes lovely step-by-step photos).

Michelle's personality, her spunk and kitchen knowledge come across in spades in this piece of art. While I hesitate to use the word "foodie" to describe Michelle and Henry (a term I think gets over-used and abused), I can say unequivocally that these two LOVE food, and it is absolutely evident in the book. Michelle's educational background in nutritional and food science not to mention the in-home exposure to really tasty eats thanks to growing up in her mom's kitchen provided a strong foundation for such a love of all things culinary.
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