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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.
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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.
Having said that. I was thoroughly impressed with the book's physical quality. It has great pictures, a matte finish, and is a high quality product. I'll also echo someone else's comment about not getting hung up on the "paleo" part of the title. If you aren't on the paleo bandwagon simply replace "paleo" with "real food" in the title. If you are expecting "healthy pizza" recipes and the like, look elsewhere. If you want real food recipes made with ingredients produced by mother nature rather than some laboratory, this book is for you.
The only criticism I would offer is I found the organization of the book a little hard to follow. The recipes are organized by the ingredients' natural availability based on season rather than type the type of recipe. There is no chicken, entrees, or breakfast section like you may be accustomed to in most cooking books. Admittedly, the title is straightforward on the matter and the issue is ameliorated by the picture based index of each recipe towards the back.
The recipes themselves result in amazing meals that reflect Pete's passion for real food and the art of cooking. You won't be disappointed!