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Nom Nom Paleo: Food for Humans (Volume 1) Hardcover – December 17, 2013
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From the Publisher
Holy ‘Moly (Easy Guacamole)
Holy moly—I love guacamole. I routinely put my husband in charge of whipping up this green goodness because his version is my favorite by far: it’s the perfect mix of chunky and creamy, savory and spicy. Henry uses just a few ingredients, so it’s always a breeze to make a batch to accompany our meats and vegetables.
Makes 4 servings
Hands-on time: 15 minutes
Total time: 15 minutes
- In a small bowl, combine the shallot, lime juice, and salt. Leave the mixture alone for about 10 minutes so the acid can take some of the bite off the shallot.
- Mash half of the avocado flesh in a bowl with a fork. Add the shallot mixture to the mashed avocado and stir to combine.
- Cube the remaining half of the avocado into ¾-inch pieces and add it to the mixture in the bowl. Gently incorporate the mashed avocado and the cubed avocado.
- As a finishing touch, add pepper (and, if desired, some chile powder) to taste. Eat immediately.
From Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong / Andrews McMeel Publishing, LLC 2014.
- 1 small shallot, minced
- Juice from 1 small lime
- ½ teaspoon kosher salt
- 3 medium Hass avocados, halved, pitted, and peeled
- Freshly ground black pepper
- Chile powder (optional)
Asian Cauliflower Fried Rice
Winter Kale and Persimmon Salad
-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
-Evan Kleiman, host of KCRW's Good Food
About the Author
- Item Weight : 3.17 pounds
- Hardcover : 288 pages
- ISBN-10 : 1449450334
- ISBN-13 : 978-1449450335
- Dimensions : 8.2 x 1.2 x 10.2 inches
- Publisher : Andrews McMeel Publishing; 1st Edition (December 17, 2013)
- Language: : English
- Best Sellers Rank: #28,212 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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1) Big-O Bacon Burgers – p 226 in Roasted Portobello Mushrooms – p 144 with Paleo Mayo (added roasted garlic and fresh basil to it) – p 40, Caramelized Onions – p 38, Roasted Bell Peppers – p 39, lettuce, and tomato. Delicious! You need no side dish with that fella! I couldn’t even finish mine, and I’m an eater.
2-3) Furikake Eggs – p 126. The bacon lardons aren’t supposed to be there, but I add them to this if I have them in my fridge. :D The whites are just set, and the yolks are perfectly runny. Love this method. She has a single serving in an 8” skillet, so I pulled out a 15” skillet to make the recipe for four. I don’t have them, but if you had fajita pans with underliners, this would be a killer second use for them. You could toss them all on a big sheet pan, and make individual servings for everybody with perfect timing like a breakfast rock star. Nice.
4) Spicy Coconut Shrimp – p 176 and Coconut Pineapple “Rice” – p 157. Tropical heaven on a plate.
5) Super Porktastic Meatloaf – p 243 and Garlic Mashed Cauliflower – p 155. Super yummy. People were happy. Save a cup of the garlic mashed cauliflower. They’re an ingredient in the meatballs in the next picture.
6) Polpette di Vitello – p 211 and Broccoli Bagna Cauda – p 148. Yes! The meatballs are delicious, and the garlicky, anchovied, lemony broccoli is over the top. I’ll have to double the broccoli in this house next time.
7) Yankee Pot Roast – p 218. So tender and delicious! My kids loved this one. About 20 minutes are hands-on, and then into the oven for 3-4 hours.
8) Walnut Prawns – p 173 with Maple Spiced Walnuts – p 67 and Winter Kale and Persimmon Salad – p 94. The walnut prawns were super rich and I’d double the recipe for the maple spiced walnuts next time because they’re a total kid-pleasing nibble. The sweet permissions and earthy kale were the perfect balance for the prawns.
9) Kabob Koobideh – p 214. Awesome. The smell of those on the grill brought the teenagers outside in the cold. They instruct to elevate the kabobs between two bricks, but because I may have been impatient and only went with half the fridge resting time, I just went with a grill mat with nonstick spray and that worked just fine.
10) Mulligatawny Soup – p 110. Great flavor and totally produce filled.
Some others I have flagged to try: Brussels Sprouts Chips – p 70 * Apple Chips – p 71 * Kale Chips – p 73 * Bacon and Guacamole Sandwiches – p 83 * Salad Lyonnaise – p 96 * Classic Coleslaw – p 99 * Pistachio Apple Salad – p 100 * Fast Pho – p 106 * West Lake Soup – p 108 * Curried Cream of Broccoli Soup – p 113 * Carrot and Cardamom Soup – p 115 * Watermelon Gazpacho – p 116 * Uova in Purgatorio – p 132 * Prosciutto Wrapped Frittata Muffins – p 134 * Chinese Egg Foo Young – p 136 * Eggplant “Ricotta” Stacks – p 141 * Zoodles – p 143 * Kabocha Wedges – p 145 * Cavolini al Forno – p 146 * Pressure Cooker Spicy Collards and Bacon – p 151 * Asian Cauliflower Fried “Rice” – p 161 * Shrimp and Watermelon Skewers – p 178 * Fried Salmon Patties – p 180 * Fiona’s Green Chicken – p 193 * Chicken Nuggets – p 195 * Kabab Koobideh – p 215 * Smashed Steak Skewers with Cherry Barbecue Sauce – p 220 * Southwest Cowboy Chili – p 224 * Vietnamese Lettuce Cups
I’ll update this as I play in the book more.
Top reviews from other countries
This wonderfully written cookbook is packed with colourful photographs and fun cartoon graphics; it is so easy to read, full of tips and tricks to make every meal a umami packed success. Michelle Tam writes with a good deal of humour and for me it is like reading recipes your best friend has written for you (If your best friend cooks mouthwatering food and writes in a candid and uncontrived way).
I had not come across Paleo eating before and this is a really good introduction to the basics of a modern Paleo diet, preparing and thoroughly enjoying "whole, unprocessed, nutrient-rich, nourishing foods" and eliminating processed foods, added sugar and grains.
I'll be honest, in a post-Christmas rush, I decided I was going to dive head-first into a Paleo diet without really investigating too much beforehand. While I was already eating a lot of fresh food, I didn't know where to start so I bought about five cookbooks - all of which I'll review soon.
This is by far the best book. As a cook book, it's super simple - there a photo's of a lot of the steps in the cooking process (why don't all cookbooks have this!!) and there are helpful tips throughout on how to change-up the recipes. For example, how to mix-and-match things such as what to do if you have too much egg left over from making schnitzel (use it for Paleo mayonnaise) OR maybe how to take Cauliflower Mash (the greatest recipe ever created) a little bit further.
The book has a visual appeal that is missing from contemporary cooking culture and stands out. It will be the first cookbook you'll pick up for its looks and the only one you'll end up cooking from.
If you like and can eat all kind if good food, don't be a frightened about the title since paleo in a fact is would not seem to a diet for you. To me it's more or less a decision to put more on the a plate ingredients that I prefer most - a choice of ingredients. To know more, read the book or peek the preview.
Recipes seems to be a top-notch, however I need to try each out before making the final judgement - these differ from the (my) main stream so it's your option to opt which kind of slaw etc. you make.
But the instructions and level of these would give anyone that spends time on the kitchen great help. For example and as small sample, guidance given for the poached eggs would make a difference.
As a verdict, illustration - this part emphasized, and detail of instructions, and ideas are really top-notch.
Michelle provides a detailed and easy to understand narrative for each recipe I've read. My favourites so far are the Guacamole, Tomato Salso, Paleo Chili and Crispy Smashed Chicken. The recipes have also acted as guidelines for creating my own Paleo dishes.
The book is illustrated with vibrant photographs and fun cartoons, it's nice to even just have a read.
As a Paleo newcomer I can also say this text is a great companion for those new to the diet or even those who wish to learn more about it and try some recipes.