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The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert Paperback – October 1, 2013
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"Kelly is truly an inspiration, and her passion and love for creating scrumptious cuisine shines bright throughout this book."
--Sarah Fragoso, author of Everyday Paleo
"Finally a cookbook that all chocolate lovers can enjoy"
--Aran Goyoaga, author of Small Plates and Sweet Treats
"I'm astonished by the creativity and amazing variety of flavor combination Kelly is able to present in the pages of an all-chocolate cookbook!"
--Diane Sanfilippo, author of Practical Paleo
From the Inside Flap
Deliciously satisfying and visually stimulating, The Paleo Chocolate Lovers Cookbook will free you from ever feeling restricted by the Paleo lifestyle. This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover.
Known to botanists as Theobroma cacao ("food of the gods"), cacao isn't just a flavor, it's an experience. It's no wonder that millions of people turn to chocolate for comfort and pleasure. Kelly Brozyna welcomes this heavenly treat into the Paleo diet with this innovative collection of recipes.
Choosing organic and ethically-sourced chocolate is equally as important as selecting sustainable meat. Addressing chocolate farming and production, Kelly and her husband present everyone's favorite indulgence in a global context.
The book concludes with a special bonus chapter--10 savory recipes that incorporate chocolate. While mole is well-known for its delightful use of chocolate, other dishes such as Spicy Massaman Curry, Tomato & Cherry Chicken Cutlets, and Chili with Roasted Butternut Squash are equally complimented by chocolate.
Enjoy these recipes from breakfast to dinner, and especially for dessert.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
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I’ve followed a Paleo/Primal eating style for over two years, searched many cookbooks and blogs, but rarely see Paleo desserts I feel inspired to make. Until now. Even so, I try to limit my indulgences since I’m also calorie conscious. The Paleo Chocolate Lovers’ Cookbook make that a bit more difficult because Kelly Broznya’s recipes and the accompanying photos are works of art. But there’s more than mouth-watering recipes, which I’ll discuss in detail later. For starters there’s an informative Store-Bought Chocolate Taste Test as well as Techniques & Troubleshooting and an Ingredients section under the Getting Started heading. Note: in addition to a guide on which store-bought chocolate bar tastes the best (we’re talking 80% chocolate here), on page 164 of her book, Kelly offers her own homemade dark chocolate bar, a delish amalgamation of cacoa butter, vanilla bean, coconut cream and cacoa powder. This recipe makes one 7-ounce bar and needs to be refrigerated until using, however, the taste equals any store-bought bar and is well worth the effort.
Kelly’s book has a section on the Science, History and Ethics of cacoa that covers chocolate production, cacoa farming and the topics of organic and fair trade, interesting reading indeed.
Finally, the recipes, covering the gamut of dishes from breakfast to desserts to savory dishes: While not a chocolate for breakfast type, for those who are, one can indulge in Paleo doughnuts, pancakes and chocolate chunk muffins, not to mention a moist chocolate zucchini bread. I did, however, find the Chocolate Chip Meringue Cake (page 56) to offer the perfect balance between sweet and eggy, a delightful accompaniment to afternoon tea. If you fondly remember the jelly rolls of your youth, you’ll love the Cherry Chocolate Roulade (page 70), a thin sheet of chocolate cake rolled around a center of cherry frosting, and topped with fresh, in season, cherries.
For Kelly’s Vanilla and Chocolate Bread Pudding, she offers a Mock Cornbread (page 112). I used this “cornbread” recipe for the bread in a Paleo panzanella recipe and it was excellent, giving a close cornbread flavor and texture.
Moving on to the Savory, there’s an Ancho Chili Beef Stew (page 196) with a sauce reminiscent of a good mole. Kelly recommends the Mock Cornbread as an accompaniment. If a rack of ribs is your thing, try the Cocoa and Spice-Rubbed Ribs (page 204). These bake in the oven and are absolutely delectable.
There are so many different types of recipes in this beautifully photographed book that it much more than a book on fabulous chocolaty desserts. It belongs on every chocolate lover’s cookbook shelf.
I already have chocolate fingerprints on many of the pages in this cookbook, I have so many recipes bookmarked and I have made a few and each one has been more amazing than the next. I am so excited to now have a healthy chocolate "bible" of sorts, to refer to for the perfect chocolate treats whenever I want. An entire book filled with recipes, every single one safe for me and my way of eating. There are breakfast options, cakes, cookies, pies, ice cream, candy and so much more. There is even a section of savory recipes including stews, salads and other dinner-time meals. Besides all of the recipe goodness, Kelly explains some basic tips on getting started with a Paleo lifestyle, going in depth about specific ingredients and techniques. Plus she shares the science, history and ethics of chocolate and some of her favorite brands of store-bought chocolate. It is an incredibly comprehensive book about one of the most yummy topics you can think of!
If you love chocolate as much as I do, why isn't this cookbook in your shopping cart already?