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Paleo By Season: A Chef's Approach to Paleo Cooking Paperback – July 8, 2014
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About the Author
Peter Servold is the owner of Pete’s Paleo. A national ready to eat Paleo company that produces and ships ready to eat meals around the country, as well as Paleo bacon and other Paleo products soon to be on the shelves in retail outlets.
Peter has worked in the culinary and restaurant field his whole life. Starting as a dishwasher when he was 13, to running front of house operations in multiple restaurants before attending culinary school. After attending Le Cordon Bleu in Atlanta, GA he worked at Restaurant Eugene learning the true meaning of farm to table dining. Working with the best possible ingredients, from the best local sources.
Shortly thereafter Peter met his wife Sarah. Thanks to many years of living the chef/restaurant lifestyle he was in desperate need of some CrossFit and Paleo in his life. They did a challenge for 30 days together, and that planted the seed for what would become Pete’s Paleo where the slogan is: Bringing Fine Dining to your Cave.
Top customer reviews
There is a chapter on condiments and a guide to mushrooms, a graphic on the different cuts of meat for beef and pork, plus roasting times for various vegetables. Lastly, there is a focus on CSAs and he includes a chapter on recipes centered around a sample CSA box. He also provides links to CSAs around the country.
He indicates the level of difficulty of a recipe by 1-4 dots, 4 being the hardest. Many of the recipes seem simple enough since he really focuses on letting the ingredients shine, especially bc they are in season and at their peak in taste and quality.
My only complaint is that in the kindle version there are many font issues. It's hard to tell when a chapter begins and ends bc some chapter names aren't bolded or highlighted in any way. It might just be me, but that kind of thing really bothers me.
Overall though, I learned a lot and feel more confident in the kitchen.
HOWEVER, something that REALLY bugs me is that not all of the produce is listed in the correct season and I just don't understand that at all. I haven't double checked all of the ingredients but he uses beets are a featured ingredient in many of the winter recipes. Google tells me that beets are actually a summer/fall vegetable. So, it makes me doubt if the rest of the book is reliable as far as focusing on seasonal and thus cheaper produce.
I am looking forward to cooking from this book and hopefully increasing by skills in the kitchen.