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The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every Need Paperback – December 29, 2015
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“Holy smokes! Jam-packed with over 900 recipes from some of the most innovative Paleo food bloggers in the world, The Ultimate Paleo Cookbook will be a constant source of kitchen inspiration for years! You’ll never be at a loss for what to cook for breakfast, lunch or dinner!”
―Michelle Tam, New York Times bestselling author of Nom Nom Paleo: Food For Humans
“One word: phenomenal! Somehow Arsy has managed to make a comprehensive Paleo cookbook with 900―yep, you read that right!―recipes that are original, simple, healthful and yummy. This is the first cookbook of its kind to be truly legitimate, fully delicious and totally supportive of a healthy Paleo lifestyle. I’m blown away!”
―Liz Wolfe, NTP, bestselling author of Eat The Yolks
About the Author
Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes. She ?is also the author of The Paleo Foodie Cookbook and The Paleo Slow Cooker. She lives in Santa Cruz, California. The contributing authors include Rachel Ball (Grok Grub), Jenny Castaneda (Paleo Foodie Kitchen), Hannah Healy (Healy Eats Real), Katja Heino (Savory Lotus), Nazanin Kovács (Cinnamon Eats), Rachel McClelland (South Beach Primal), Vivica Menegaz (Nourished Caveman), Caroline Potter (Colorful Eats) and Kelly Winters (Primally Inspired). These nine authors are all Paleo leaders who span the country from Pennsylvania to Hawaii.
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Top Customer Reviews
Most of the reasons why I didn't give it 5 stars has to do with the layout of the book itself. First off, I understand that it's an enormous collection of recipes, but personally I have a hard time with cookbooks that don't include pictures for every recipe. I like to see what it's supposed to look like before I begin. If I had flipped through this book in person, I probably would not have purchased it for that reason (personal preference). There are two 8-page sections that include a random assortment of 4 pictures/page, but since they're not arranged in order of how they appear in the book, I most likely wouldn't even look at them. Even if a recipe gets its picture in the book, the recipe itself does not give you an indication that there is a picture of that particular recipe somewhere else in the book. This probably has to do with the fact that the picture pages aren't numbered. Another pet peeve of mine has to do with the recipes spilling over onto the following pages. Most pages in the book have 2 recipes per page, but there's plenty of exceptions due to recipes running over. Once again, total personal preference, but for anyone who feels similarly, it might drive you a little crazy.
One thing that's missing, (that would be helpful) would be how to store the recipe after making it - airtight container in the fridge or uncovered on the counter top; will keep for 3 days or should be eaten fresh; can be frozen or avoid the freezer at all costs.
The organization of the book itself is a bit jumbled - both in the way the chapters are organized (the beginning has Main Dishes and Breakfast is towards the end) and in the way that recipes within each chapter are organized (Beet Burgers & Indian Stew are on the same page). There's also a lack of cohesiveness between the different recipes - some include both weight and volume in their measurements, others don't. This is most likely due to the fact that there's multiple contributors, but it's something that probably should have been cleaned up in editing.
Last note - so far, I've come across a few recipes that use a Persian spice blend. The Chef's Tip suggests that "you can purchase the Persian spice blend called Advieh online or at a Persian grocery store." I've done quite a bit of international cooking over the years and I live in NYC, yet I can't remember ever coming across this spice blend or a Persian grocery store, for that matter. I can only imagine how hard it would be for someone who didn't live in such a metropolitan area. For something like this, it might've been nice if a recipe for the spice blend was included in the book.
Overall, I think this book could be a great resource, if you're able to look past some of the layout issues. It's a lot to process and has tons of recipes for all types of cuisines. Since it is so massive, I most likely would not reach for this book if I was looking for some quick, dinner inspiration. But I would grab for it if I had a very particular recipe in mind. As another reviewer mentioned, this book would probably be used more like an encyclopedia (sporadically), rather than a cookbook you flip through regularly.