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Paleo Takes 5 - Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes Paperback – October 21, 2014
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“The recipes are fantastic, the information is easy-to-understand and her enthusiasm for the Paleo lifestyle is infectious.” ―MARK SISSON, author of The Primal Blueprint and publisher of Marksdailyapple.com
“Distilling a recipe to its bare essentials doesn't mean skimping on creativity, taste or nutrition. In Paleo Takes 5 or Fewer, Cindy's nourishing and amazingly simple dishes burst off the pages with originality and flavor. Each of her carefully chosen ingredients has a delicious, nutrient-packed punch, and when combined, the results will astonish you.” ―MICHELLE TAM, New York Times bestselling author of Nom Nom Paleo: Food for Humans
“Straightforward, easy and packed with flavor, Paleo Takes 5 or Fewer is going to be a game-changer for those on a Paleo diet. Witty writing, bright photographs and a handy nutrient density chart all combine?to make these simple ingredients come together magically for one of the best Paleo cookbooks I've seen.” ―DIANA RODGERS, NTP, author of the bestselling Paleo Lunches and Breakfasts on the Go
“Trust us when we say you want this book!” ―JULIE & CHARLES MAYFIELD, bestselling authors of Paleo Comfort Foods and Quick & Easy Paleo Comfort Foods
“Cindy has created a cooking resource for real people who want to improve their nutrition and still enjoy eating. This book is a perfect addition to anyone's kitchen.” ―GREG EVERETT, author of Olympic Weightlifting: A Complete Guide for Athletes & Coaches and Head Coach of Catalyst Athletics Weightlifting
“Cindy's appetizing and satisfying recipes are ones that you will want to make over and over again.” ―KEN HITCHCOCK, Stanley Cup Winning NHL Head Coach
“Cindy new book makes it obvious that healthy, nutrient-dense food and culinary excellence are not mutually exclusive―and in fact, go hand in hand. Paleo Takes 5 or Fewer will make a great addition to any Paleo foodie’s kitchen shelf.” ―CHRIS KRESSER, author of the New York Times Bestseller Your Personal Paleo Code
“Cindy absolutely NAILED it with Paleo Takes 5 or Fewer! Every page has something new, fun and creative. The first time I sat down with this fantastic cookbook, my eyes lit up - I found myself saying out loud, again and again: "Wow! We've GOT to make that!" Tarragon parsnip fries? Clam Curry Mussels? Yes, please! These recipes will surprise, impress, and satisfy, but as creative as they are, they definitely WON'T overwhelm. These are delicious yet doable - perfect for beginner and seasoned Paleo chef alike. ” ―LIZ WOLFE, author of bestselling Eat the Yolks
“With Paleo Takes 5 or Fewer, Cindy proves that meals can be nourishing, fun, and above all - dead simple. Her take on basic, unadulterated tastes is remarkably inventive, and a great fit for busy home chefs everywhere.” ―RUSS CRANDALL, author of bestselling The Ancestral Table
About the Author
CINDY SEXTON is the creator of the popular Paleo site PALEOdISH. She lives in Toronto, Ontario Canada.
ROBB WOLF is the author of the New York Times bestseller, The Paleo Solution.
MATHIEU LALONDE, PH.D, is an organic chemist who lectures at Harvard University.
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Top Customer Reviews
There are some winning recipes in this book, no doubt about it. I think the chili and the gingered balsamic date glazed chicken legs are terrific. I was surprised in the best possible way by the prosciutto and fig chicken roll ups. Ms. Sexton has the ability to add real ingenuity to standard fare and shines when she thinks up these "outside the box" recipes.
I have a few issues with this book. In a few recipes, I disagree with Ms. Sexton's assessment of what should be a pantry staple. Take for example, the shaved roast beef salad with marinated artichoke hearts. She states it's a 4 ingredient dish where you buy mixed greens, olives, artichoke hearts, and roast beef. Fair enough. But wait. What are the pantry staples? There are two: kimchi and sun-dried tomato and basil vinaigrette (recipe on 202). In no circumstance should the author have included kimchee as something you would already have in your pantry. I love kimchi but it isn't a staple. I flip to 202 to see what I need to whip up the vinaigrette. It's a very nice and simple 9 ingredient vinaigrette that she lists 4 more items you need to get from the grocery store. So for a 4 ingredient recipe, depending on whether you count kimchi as a staple, you need to buy 8 or 9 ingredients. I love to cook, and I favor books from Bon Appetite magazine and Gourmet Magazine. Don't tell me I don't like to cook or that I'm lazy. I merely find the premise of her book misleading in a few instances such as the shredded beef tongue having 16 ingredients and counting a "hot red pepper" as a staple. I also don't count lemons or fresh cilantro as staples. It's fine if you do.
I think Ms. Sexton has a lot of potential as a paleo cookbook author. I just think potential buyers should be aware of the way some "staples" are counted. I was impressed by the charts in the back of the book that list vitamin content of ingredients in her recipes, and there are plenty of suggested links to visit for everything from autoimmune disease to paleo recipes to natural skincare and beauty products. Ms. Sexton's enthusiasm for her lifestyle changes is apparent and touching, and the autobiography in the front of the book that tells why she decided to make a lifestyle change is heartfelt. I strongly make the recommendation to examine this book in a brick and mortar store before purchasing.
Firstly, you can just ignore the word "paleo" in the title. While the book adheres to the principles of paleo eating, it does so in a subtle manner. There are dairy recommendations if you can tolerate it, as well as the occasional white potato. If anything, the emphasis is on real food, making this a book for everyone, not just paleo/primal cooks.
Secondly, most of the recipes could be characterized as gourmet. While I experiment regularly in the kitchen, I doubt any of these recipes would make it to my standard rotation. That said, I'd definitely reach for this book when planning meals for special occasions.
Finally, my main misgiving is how difficult it could be to actually find many of the ingredients suggested, which is a big issue for me as most of the veggies the author uses are positively exotic where I live. This would make this a 3-star book if you're in a similar situation. However, I do understand that it was written with an American audience in mind, so I chose to be fair and give it a higher rating.