- File Size: 557508 KB
- Print Length: 352 pages
- Publisher: Andrews McMeel Publishing (August 1, 2017)
- Publication Date: August 1, 2017
- Sold by: Amazon.com Services LLC
- Language: English
- ASIN: B01N1RQ3KR
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #134,513 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Digital List Price:||$12.99|
|Print List Price:||$35.00|
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Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo Kindle Edition
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From the Publisher
XO PORK WITH BLISTERED GREEN BEANS
MAKES 4 SERVINGS, 30 MINUTES
- XO Sauce is required for this recipe, so make sure you have some. Heat a large skillet on high for 5 minutes. Once the pan is crazy-hot, add the ghee (or oil) and the green beans. Sprinkle a pinch of salt on the beans
- Cook, stirring, for 3 to 5 minutes or until the green beans are blistered and tender. Transfer ’em to a platter, leaving the hot oil in the skillet.
- Turn down the heat to medium. Toss in the shallots and ground pork, and cook until it’s no longer pink.
- Stir in the xo sauce, and season to taste with salt and pepper.
- Mix the green beans back in, and stir to combine. Plate and Serve
- ¼ cup XO Sauce (page 54)
- ¼ cup ghee, avocado oil, or olive oil
- 1 pound green beans, trimmed
- Kosher salt
- 1 large shallot, minced
- 1½ pounds ground pork
- Freshly ground black pepper
Cherry Chocolate Chip Ice Cream
From the Back Cover
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I love the Ready or Not concept, in which she sorts recipes based on what you have on hand—or not. Paleo cooking cuts out so many ingredients, that it's important to have some staples on hand. But I bought the book sight unseen because Tam knows how to cook great food.
The Cracklin’ Chicken Thighs recipe in this book is one of my favorite recipes—the chicken skin is like bacon, and the meat is tender and moist. I made the Sweet and Sour Soup, which is delicious, fast, and easy.
I made her Wimpchi over the weekend—it’s the not-spicy version of her Kimchi recipe—also in the book. I’m dying to try the Betel Leaf Beef Rolls, her Thai Roasted Chicken, the Asian Citrus Brussels Sprouts Slaw, the Mango Cabbage Slaw, and the Potsticker Stir Fry.
Both of her cookbooks have staples to substitute for non-Whole30-compliant condiments. The Sriracha in her first cookbook is a must-have. I’m anxious to try her Fauxchujang, a substitute for the noncompliant Korean Gochujang (served with Bo Ssam) and her Sunbutter Hoisin Sauce. I love Vietnamese food, so I was happy to have her compliant pickled carrots recipe from her original book, and there’s a recipe in this book for Fridge-Pickled Cucumbers.
I own at least ten books on Paleo cooking, and this one, with her original book, Nom Nom Paleo, is the best!
Top international reviews
Even if you are a complete beginner in the kitchen, the book's step by step photos as well as many variations (3 ways to cook one dish: pressure cooker, slow cooker, stove or oven) are immensely helpful and clear. All in all, I must say this second book clear blew the first one out of the water (not that the first one was not good...) and I am very glad I bought it!
this book is for you. it looks very different from any other cooking books, the ingredients will be on the side of the paper and the method of preparation is being told buy series of pictures with comments for each picture. It makes it very difficult to make a mistake
very engaging you can almost read it like a book. I really love the way it is written in a kind of conversational manner with plenty of bright photographs and cartoons, the recipes I've tried are very tasty... sign me up for the next one.
Can't wait to try the recipies.