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500 Paleo Recipes: Hundreds of Delicious Recipes for Weight Loss and Super Health Paperback – December 1, 2012
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The Amazon Book Review
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About the Author
Dana Carpender (Bloomington, Indiana) is a pioneer of the low-carb movement and best-selling author of over 14 cookbooks, including The New 500 Low-Carb Recipes,1001 Low-Carb Recipes, 500 Paleo Recipes, 15-Minute Low-Carb Recipes, The Low-Carb Diabetes Solution Cookbook, 200 Low-Carb, High-Fat Recipes, The Low-Carb Diabetes Solution, The Insulin Resistance Solution, 500 Ketogenic Recipes, and many more. To date, her books have sold over a million copies worldwide. She writes about low-carb cooking and nutrition on her Facebook page, Dana Carpender's Hold the Toast Press.
Excerpt. © Reprinted by permission. All rights reserved.
1/2 pound (225 g) Jerusalem artichokes
Pick fairly straight, long, not-too-knobby Jerusalem artichokes for this. Scrub them well, then cut them lengthwise into strips about the size of a French fry.
Put your big, heavy skiller over medium heat and melt enough coconut oil in it to get it about 1/4-inch (6 mm) deep. When it's good and hot, throw in your 'choke strips and fry, turning often, till they're a good golden brown all over. Drain, salt, and serve.
Yield: 4 servings
Per serving: 43 calories; trace fat; 1 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g net carbs
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Top customer reviews
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So I've been going through a lot of paleo cookbooks at the library. A few of them were good, but it didn't take us two days before we declared, "This is the one we want to own."
That's because this isn't just a good cookbook for those who must do without, full of "well if you can't have the REAL thing here's a substitute that doesn't suck much." 500 Paleo Recipes is a damned fine cookbook for anyone who wants to make something yummy for dinner. Or for breakfast. Or dessert.
For example, I made her saute of pork with apples and onion for dinner, a simple-to-throw-together dish that was fine for a weekday night. Venison chili (with red wine, beef broth, chile in adobe, and 1/2 ounce of bitter chocolate) was outstanding -- just the sort of dish you want as leftovers, too. Nobody would know that's "paleo;" they only would want to know if they can have seconds.
However, the cookbook also does a good job for the dishes that were making my husband sigh in discontent. Some foods just demand to be served over mashed potatoes, for instance. As I saw in other paleo cookbooks, "Fauxtatoes" uses fresh cauliflower (others use frozen, which honestly is more convenient), and then she helps you kick up variations with caramelized onions and mushrooms. The celeriac puree was an eye-opener: it tasted like lighter mashed potatoes with a light celery overtone, and a serving is 10 (just 10!) calories. And it's no more of a fuss to make than "regular."
My husband got _really_ excited about the blueberry pancakes (blueberries optional, I can tell you, since we didn't have any) which uses almond meal, flaxseed meal, coconut flour, and shredded coconut. They weren't "just like regular" pancakes; they were excellent _alternate_ pancakes. And they scratched his pancake itch. And mine. Far more so than do any pancakes at a cheap breakfast joint.
I have quite a few other recipes marked: walnut-roasted chicken; southwestern slaw; mushrooms stuffed with chicken-chutney spread. With 500 recipes, I won't run out for a while.
Every paleo cookbook seems to have its own philosophy of what's acceptable and what's not, and has its own suggestions about the ingredients to use instead of the verbotten items. I don't speak to their "rightness" of any of these, but it does help to know what other ingredients you need to acquire to make these recipes. (I'm aiming to be HELPFUL, not to tell you what to think.) Expect to stock up on almond meal, coconut flour, coconut oil, and (if you avoid soy) coconut aminos to replace soy sauce. She sweetens with fruit, honey, and maple syrup when possible, liquid stevia and sucanat when not. Thickeners include arrowroot and glucomannan; I haven't had reason to seek out the latter yet.
The author is charming and funny, and makes you feel as though she's standing at your elbow giving you advice. Among the many things I appreciate is that every recipe includes a nutritional analysis with calories, fat, protein, carbs, and fiber. No photos, though; I know that bothers some people.
Other paleo cookbooks went back to the library without a second thought. I bought this one. It won't stay on the shelf, though, as I'm sure it'll be open on the kitchen counter.