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Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes Paperback – June 18, 2013


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Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes + The Gluten-Free Almond Flour Cookbook + Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great
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Product Details

  • Paperback: 144 pages
  • Publisher: Ten Speed Press; 1 edition (June 18, 2013)
  • Language: English
  • ISBN-10: 1607745518
  • ISBN-13: 978-1607745518
  • Product Dimensions: 8 x 7 x 0.4 inches
  • Shipping Weight: 7.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (227 customer reviews)
  • Amazon Best Sellers Rank: #5,604 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe from Paleo Cooking from Elana's Pantry: Breakfast Sausage

Breakfast Sausage

I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).

Makes 8 patties

Ingredients
  • 1 1/2 pounds organic ground pork or turkey
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon honey
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
Directions

In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.

Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 2 1/2 inches in diameter.

Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.

Featured Recipe from Paleo Cooking from Elana's Pantry: Flourless Nut-Free Brownies

Flourless Brownies

Makes 16 brownies

Ingredients
  • 1 cup dark chocolate chips
  • 1/4 cup Spectrum all-vegetable shortening
  • 1 cup coconut sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
Directions

Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.

In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.

Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.

Featured Recipe from Paleo Cooking from Elana's Pantry: Sesame Noodles

Sesame Noodles

Serves 4

Ingredients
  • 1 (12-ounce) package kelp noodles
  • 1/4 cup roasted almond butter, at room temperature
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon honey
  • Sesame seeds, for garnish
Directions

Soak the kelp noodles in a bowl of hot water for 30 minutes. Drain the noodles and rinse thoroughly.

In a small bowl, whisk together the almond butter, sesame oil, vinegar, and honey. Add the noodles and toss to combine. Sprinkle with sesame seeds and serve.

From Publishers Weekly

Food blogger Amsterdam's latest cookbook is aimed firmly at the growing Paleo diet market, noting that "a plant-based diet with small amounts of lean animal protein feel less inflated and more energetic." There is a wealth of options for those looking to eliminate gluten, diary, and grains—but be forewarned she also avoids tomatoes, potatoes, peppers and eggplant. Nevertheless the recipes are worth a try. She uses a great deal of coconut in various forms: coconut flour in Apricot Muffins, coconut oil in Paleo "Potato" Leek Soup—cauliflower replaces the potato, and coconut milk in a diary-free whipped cream. For those less keen on coconut, Amsterdam's Honey Lemon Chicken and Avocado Kale Salad will surely please. Unfortunately, all the recipes feel limited by the diet's strict protocols, so only the most restrictive eaters will find the bite worth the buy. (June)

More About the Author

Wellness expert and gluten-free guru Elana Amsterdam is the founder of elanaspantry.com, a website where she shares simple, healthy recipes and lifestyle advice with her readers. She has written articles for Parents, Shape Magazine, The Denver Post, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post and The Wall Street Journal, and has appeared on CNN and MSNBC.

Her first book, The Gluten-Free Almond Flour Cookbook, published by Random House in 2009, was named one of the "Best Cookbooks of 2009" by The Denver Post. Gluten Free Cupcakes (Random House 2011), is full of spectacularly delightful, yet healthy and nutrient dense desserts.

Her forthcoming book, Paleo Cooking from Elana's Pantry, a gluten-free, grain-free, dairy-free, nightshade-free collection of quick and easy recipes ranging from dinners to desserts, will be released in June 2013. Elana lives in the heart of Boulder, Colorado with an assortment of grueling taste testers that range from her brutally honest husband of 18 years to her two teenage sons.

Customer Reviews

Love Elana Amsterdam recipes!
Amazon Customer
The book itself is amazingly put together, recipes are easy to follow and so very tasty, photos are great and, the author, Elana?
Patricia Donofrio
Every recipe I have tried has been easy to execute and delicious!
jeffrey ogrody

Most Helpful Customer Reviews

237 of 258 people found the following review helpful By PaleoCeliacMom on June 19, 2013
Format: Paperback Verified Purchase
I know this review will most likely not be popular, but I am just not loving the newest cookbook from Elana.... it feels like she phoned this one in. The Paleo "Diet" has gained such popularity lately (which is awesome!) and as a result the bar for Paleo cookbooks has definitely been raised within the last year. This cookbook just isn't up to the same standard as some of the other books that have been published recently. Sure, the recipes look ok, but you aren't going to find a whole lot of new or exciting content here that you couldn't find on a short trip through Pinterest. The pictures in the book (there is one for every 4-5 recipes) are nice, but once again nothing jumps out at you. Maybe I am spoiled, but I want to look through a new cookbook and get so overcome by an urge to make recipes that I have to immediately dash off to the kitchen to whip something up.

I am an avid collector of Paleo cookbooks. My whole family practices this lifestyle and I always look forward to adding new and exciting dishes to our collection of tried and true faves. This book just falls short of what I am looking for in a cookbook. At this point in the game I know how to make fritatas, I know how to make almond flour pancakes and I know 27 ways to roast a chicken. GIVE ME SOMETHING EXCITING!!

I do think "Paleo Cooking from Elana's Pantry" would be a good introductory book to the lifestyle for someone just starting their journey, but as a "veteran" I doubt you will find much inspiration here.

I also wanted to touch on one other aspect of the book that I found somewhat lacking: In the introduction Elana goes on and on about how so many of the recipes in this book contain coconut flour or flour other than almond flour and that is true.
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85 of 92 people found the following review helpful By dirtwitch on July 2, 2013
Format: Paperback Verified Purchase
This is a solid, fundamental and lovely cookbook. Really, whether you are Paleo or not. Elana is a talented foodsmith and creatrix, and would likely make sumptuous, delicious, healthy food no matter what her health philosophy.

Full disclosure, I'm someone who is experimenting with Paleo inspired eating, although I am dubious of the science behind it, and particularly skeptical of certain Paleo gurus. I'm waiting for more confirmation from clinical, peer review studies, and not just popular lay experts. I've been around the block a few times with other wonder diets, and the religious enthusiasm of many Paleo advocates really sends up red flags. But I'm a curious sort, and have experienced some benefit so far from eating grain-free.

I'm attracted to Elana because although she is a happy adherent of a Paleo diet, she does not come off as 'Paleo' religious. That comes as a relief after looking at many Paleo cookbooks which read like fervent devotees of doctrine.

This cookbook is also attractive to people turned off by the 'bacon, bacon, bacon' repetitiveness of many Paleo cookbooks, and all the unpleasant macho posturing. Many people just can't tolerate eating all that meat and fat. It makes them nauseous and gives them diarrhea. And some people don't find the "caveman" thing cute and romantic. Instead in Elana's elegant book you'll find lots of tasty vegetable recipes, and some daintier meat entrees that don't make you feel like you have to chew a raw buffalo to be Paleo.

A few of the negative reviews of this book have complained that it is too basic, that there are other more glitzy Paleo cookbooks out there. That's quite true.
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62 of 66 people found the following review helpful By Michele V Spring on June 19, 2013
Format: Paperback Verified Purchase
I was lucky enough to get an advanced copy of this book and made many of the recipes. My overall impression of these recipes were that they looked kind of like what all of the other Paleo recipes out there look like, but MAN, was there flavor! Not really sure how she does it, but every single thing we made was delicious and really made me take a second look at the recipe itself to try to figure out what she does differently from everyone else. You can tell a LOT of work has gone into testing and retesting and tasting of each recipe so that it is perfect. We weren't disappointed with a single one. My absolute favorite was the Blueberry Coffee Cake. It was so amazing that I would not hesitate to serve it to any guests I have that aren't grain-free. The Cinnamon French Toast was also delicious and is helping fill a void that we had with this favorite breakfast food since we started the Paleo diet. We also made the Olive Oil Thyme crackers which were wonderful with an olive tapenade, the Balsamic Beets, the Sauteed Turnips, and the Paleo Bread. I will make every single dish again, that is for sure. This book has a great variety and there is something for everyone, especially if you have to entertain and/or cook for people not on a grain-free diet. They will like everything just as much as the normal version.
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45 of 47 people found the following review helpful By Mrs. C TOP 500 REVIEWERVINE VOICE on June 30, 2013
Format: Paperback Verified Purchase
Before I purchased this book, I read all the other reviews about it. I learned to do this after being unhappy with several purchases and finding out gee, other people warned me right there in the reviews! I'm also one of those reviewers who is not afraid to say what's wrong with a book (exaggerated number of recipes) or to say that it's really best for beginners to a lifestyle (or not). I understand how frustrating it is to leave a less than positive review and to then feel like 'fans and friends' are voting your review not helpful just because they don't like that you didn't fawn....having said that, I think just the fact that this book is so simple and uncomplicated is why it is perfect for newbies.

I've been a follower of Elana's blog for awhile now, and I purchased another of her low carb books (savory) last year. Another reviewer stated they felt this book was best for beginners to Paleo because it has a lot of simple recipes, and I would definitely recommend this as a book for a newbie to have. Everything in it is pretty straightforward and there isn't anything complicated; but on that same note I found the delicious simplicity of the recipes to be worth it. Chicken Marbella (p. 68) is worth the whole price of the book alone; it was the first recipe I made (never touched a green olive before!) and my husband almost *moaned* when he took a bite of it. Sure, 'mustard and salmon' is almost cringingly basic for more advanced cooks but I think the book strives to make something for everyone. The recipes are unfailingly comprised of fresh ingredients, minimal prep time and cooking effort, for a big flavor payoff. For the experience of the color photos, and the feel of the book, I found the price to be very worth it.
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