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The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well
Acclaimed chef Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare.
The Paleo diet has taken America by storm as more and more people discover the health benefits of cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Pete Evans, one of Australia's leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York's Institute of Integrative Nutrition and an enthusiastic supporter of the Paleo movement, Pete's mission is to revolutionize the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more.
The Paleo diet has taken America by storm as more and more people discover the health benefits of cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Pete Evans, one of Australia's leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York's Institute of Integrative Nutrition and an enthusiastic supporter of the Paleo movement, Pete's mission is to revolutionize the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more.
224 pages, Hardcover
First published September 16, 2014
54 people are currently reading
317 people want to read
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Displaying 1 - 29 of 29 reviews
January 19, 2015
While the recipes looked good, each recipe called for at least one exotic ingredient with no suggestions for substitution. If I lived in LA, this wouldn't be a problem. However I live in a Wyoming and don't have time to run all over Hell's Half Acre looking for obscure ingredients.
February 1, 2015
Way back before "gluten free" or "paleo diet" were phrases heard in everyday conversation, or mocked in Superbowl commercials, results from allergy testing to find out what was making me stop breathing revealed I was allergic to latex, wheat, cockroach poop, and a medication. Latex was the culprit for the anaphylaxis, and in the course of that life changing, career halting discovery, my wheat allergy got pushed to the background, But eventually, it got the recognition it deserved, and has essentially been eliminated from my diet. Now, other members of my family, in an effort to regain health, have gone wheat and grain free, and done a 180 degree turn in their diet, placing them firmly back in the carnivore camp. As I relearn a repertoire of recipes to suit new palates, this book was an enormous help. The flavors practically fall off the page, presenting a mouthwatering array of ways to cook paleo. Though we are not actually following a paleo diet, the recipes fit right in with the cuisine in chez czuk, or provide a good launching point for experimentation. While some may find some tips, such "activating" nuts by soaking them, a pain, this is something we do already, so not a big routine change. There are some exotic ingredients, but it's possible to work around them if not obtainable. I anticipate a lot of fun doing just that.
And the best part? The little gluten-free bakery that was up the street, where we got totally yummy dense bread that reminded us of the breads we loved so much in Germany, without the wheat, closed, leaving us bereft and in search of decent GF bread. This book has a recipe that sounds pretty similar to what we love. I'm trying it today.
Thank you to blogging for books, and the publisher for sending me this book. For the bread recipe alone, you have my gratitude.
And the best part? The little gluten-free bakery that was up the street, where we got totally yummy dense bread that reminded us of the breads we loved so much in Germany, without the wheat, closed, leaving us bereft and in search of decent GF bread. This book has a recipe that sounds pretty similar to what we love. I'm trying it today.
Thank you to blogging for books, and the publisher for sending me this book. For the bread recipe alone, you have my gratitude.
December 24, 2016
This is not a "how do I do Paleo" book. While the introduction covers the basic ideas, it won't help you understand how or why. So what does the book do? Well, imagine if a top gourmet chef who really gets Paleo, as in does it himself, knows the difference between "Paleo legal" and the core of what you should be eating, and so on. Imagine this chef creates ultra-fancy inspiring meals using Paleo concepts. And you have Pete Evans.
Every plate belongs on a restaurant menu (and given that Evans runs restaurants, they probably already are). Each entry is a full plate of food, not just a main dish or a side dish. The instructions are clear, the amounts are normal sizes, and there are plenty of beautiful pictures.
The downside is that, while the book is well organized, the side dishes go with the main dish (which is in its own section: Breakfast, meat, fish, etc) and you can't find them separately. There is a section for condiments and sauces, because they are used throughout, but within the recipe that uses them, there is no page number to find the correct addition.
If you're looking for Paleo based inspiration (also works for lowcarb, gluten-free or grain-free, dairy-free and just plain old regular food inspiration) or a fancy meal to serve to guests, this is your book. Not everything is lowcarb, though most are. Everything is free of grains. No dairy except for ghee here and there. Lots of meat protein, though there are other dishes with seafood or egg or nut/seed protein instead. While Evans mentions several time that Paleo folks don't eat legumes and his one exception is tamari and similar products, which you can skip, he actually has several recipes with carob (and recommends it to children and others who don't want the "stimulating" nature of cacao).
Every plate belongs on a restaurant menu (and given that Evans runs restaurants, they probably already are). Each entry is a full plate of food, not just a main dish or a side dish. The instructions are clear, the amounts are normal sizes, and there are plenty of beautiful pictures.
The downside is that, while the book is well organized, the side dishes go with the main dish (which is in its own section: Breakfast, meat, fish, etc) and you can't find them separately. There is a section for condiments and sauces, because they are used throughout, but within the recipe that uses them, there is no page number to find the correct addition.
If you're looking for Paleo based inspiration (also works for lowcarb, gluten-free or grain-free, dairy-free and just plain old regular food inspiration) or a fancy meal to serve to guests, this is your book. Not everything is lowcarb, though most are. Everything is free of grains. No dairy except for ghee here and there. Lots of meat protein, though there are other dishes with seafood or egg or nut/seed protein instead. While Evans mentions several time that Paleo folks don't eat legumes and his one exception is tamari and similar products, which you can skip, he actually has several recipes with carob (and recommends it to children and others who don't want the "stimulating" nature of cacao).
January 28, 2015
The very fact that has brought television personality Pete Evans criticism from the general public is what had me the most interested in reading his Paleo cookbook!
Wondering what topic that could possibly be? Simply the aspect of activate almonds!
Yes, you can believe that I was delighted when I opened Pete Evan's cookbook ''The Paleo Chef'' and discovered in the beginning chapters that he highly recommends soaking and slowly roasting all nuts and seeds! I knew I could trust this guy. ;)
I was also pleased to see that this author doesn't recommend overdoing it on grains! I am not Paleo, but my diet corresponds often to that of the Paleo eater so I am able to benefit from such cookbooks and recipes.
Yet again I was delighted from this cookbook published by 10 Speed Press. Will they ever disappoint?
This new recipe book is packed with interesting and healthy recipes which I am eager to try.
The ones which have especially caught my eye include: Licorice Root Sausages with fried eggs and greens, Moroccan carrot salad, Roast chicken thighs with garlic, lemon and herbs, and I am definitely going to be making chocolate beet mudcakes for Valentines this year!
For your interest, this Australian chef uses raw honey for the sweet things in this book but that can be substituted or left out by the talented stevia-lover. Pete Evans also uses coconut oil and other wonderful fats and-to my delight- avoids soy products.
The recipes concentrate mainly on vegetable dishes, but there is enough variety that any cook will be fascinated and pleased with this book!
Wondering what topic that could possibly be? Simply the aspect of activate almonds!
Yes, you can believe that I was delighted when I opened Pete Evan's cookbook ''The Paleo Chef'' and discovered in the beginning chapters that he highly recommends soaking and slowly roasting all nuts and seeds! I knew I could trust this guy. ;)
I was also pleased to see that this author doesn't recommend overdoing it on grains! I am not Paleo, but my diet corresponds often to that of the Paleo eater so I am able to benefit from such cookbooks and recipes.
Yet again I was delighted from this cookbook published by 10 Speed Press. Will they ever disappoint?
This new recipe book is packed with interesting and healthy recipes which I am eager to try.
The ones which have especially caught my eye include: Licorice Root Sausages with fried eggs and greens, Moroccan carrot salad, Roast chicken thighs with garlic, lemon and herbs, and I am definitely going to be making chocolate beet mudcakes for Valentines this year!
For your interest, this Australian chef uses raw honey for the sweet things in this book but that can be substituted or left out by the talented stevia-lover. Pete Evans also uses coconut oil and other wonderful fats and-to my delight- avoids soy products.
The recipes concentrate mainly on vegetable dishes, but there is enough variety that any cook will be fascinated and pleased with this book!
September 3, 2019
Beautiful photography, only a few exotic ingredients, but most recipes are very pricey to make. More than just eating Paleo pricey. To be honest, most of there recipes simply did not appeal to me. And while the author subtitles his book with the word quick, only a few of the recipes could be labeled quick. Flavorful, yes, but quick no. Another cookbook with teeny tiny print. This is a bad publishing choice. Recipes should be easy to read as well as easy to follow. It won on the latter, but not the former.
May 10, 2018
meals look good though feed 4-6 and likely large after work projects. lots of seafood recipes.
would like to fix pg 140 lamb meatballs with roasted pumpkin, pomegranate and tahini and pg 164 key lime tart, pg 167 chocolate beet mud cakes, pg 179 watermelon with coconut cream and rose water poached figs
would like to fix pg 140 lamb meatballs with roasted pumpkin, pomegranate and tahini and pg 164 key lime tart, pg 167 chocolate beet mud cakes, pg 179 watermelon with coconut cream and rose water poached figs
April 14, 2019
Didnt give nutrition facts on recipes, but I did love all the info mixed in with the recipes.
February 25, 2015
The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well by Pete Evans is a collection of delicious recipes. Paleo is big on vegetables and avoids refined sugars, most dairy, and grains, among other things. While I don’t follow Paleo, I thought this would be a great source of healthful recipes–I buy vegetarian cookbooks for the same reason–and it most certainly is. There are some items Evans puts forward that I can’t quite buy into yet, like the idea of “activating” nuts and seeds by soaking them before use. Overall, however, these are recipes I would absolutely make again.
One of Evans’s goals is to make Paleo accessible for busy people. I’m ambivalent as to whether he succeeded or not. On the one hand, we did find most of these recipes to be pretty straightforward and simple. On the other hand, I think many people would look at the long lists of ingredients for some recipes and bounce. The length of those lists is deceptive. Much of the complexity comes from one of two places: First, many of the recipes in this cookbook are meant to be whole meals. For example, a recipe for pork cutlets includes a cabbage salad as well as a sauce. Obviously this will expand the ingredient lists. Second, many of the extended ingredient listings include a variety of spices and/or herbs, which are very easy to throw together in a moment or two. So I urge you to look past those things to the (entirely reasonable, in my opinion) amount of time and effort the whole recipe is likely to take.
Recipes in here typically have a lot of flavor. We made a meatballs in chipotle sauce recipe. It used all of the chipotles in two cans, plus a dash of the adobo sauce. Very spicy, but that spiciness is moderated by a nut ‘crema’ made of chopped macadamias, lemon juice, and lime juice that did a surprisingly good job complementing the meatballs. My only dislike in this recipe was that the sauce and meatballs got greasy while cooking, but skimming the excess fat out took care of that with no problem.
The first recipe we made out of this book, and also my favorite, is a wild salmon with coconut-lime sauce and sweet potato puree. The sauce includes lemongrass and kaffir lime leaves if you can find them; we had the former but not the latter and the dish tasted divine. I hadn’t expected a coconut/lemongrass/lime sauce to accent sweet potato in such a sharp and delightful manner.
We also made a few side dishes here and there. A sauteed greens recipe was deliciously lemony, and it went way past what I think of as simple “sauteed greens”. Instead of just using kale, spinach, or chard, it uses asparagus, broccolini, garlic, zucchini, green beans, and kale. It makes a fair amount, and while it can weather refrigeration and some reheating, it’s best on the first night. Again this recipe sounds complicated since there are somewhat different instructions for the various greens (asparagus and broccolini, for instance, get blanched and then added to the sautee pan toward the end of the cooking). It’s another recipe that sounds more complicated than it is–the blanching is quite quick and easy.
One “trick” I learned from The Paleo Chef is something I intend to make extensive use of: the substitution for rice of cauliflower. You just stick the cauliflower in a food processor and pulse until the pieces are roughly the size of rice grains. (If you cut them too small then think of them as faux-quinoa.) Then the cauliflower gets sauteed in coconut oil for a few moments and seasoned with salt and pepper. It obviously doesn’t taste like rice, and it doesn’t have the consistency of rice. However, functionally it’s perfect for what it does. We served it under the meatballs with sauce and it served its purpose of taking up excess sauce so you don’t have to waste any. It also did a good job of moderating the spice in that recipe.
I’m looking forward to trying more of the recipes in here, such as a chai smoothie, churros (using coconut flour and arrowroot powder), pumpkin pie with bacon bark, venison skewers with beet chimichurri, grilled honey-mustard quail, Japanese crispy chicken with miso mayonnaise, poached shrimp with avocado-preserved lemon salad, and many more. Chapters are divided into breakfast, vegetables/sides/snacks, seafood, poultry, meat, dessert, and drinks. I suspect the next recipe we make will be sweet potato rostis with poached eggs, spinach, avocado, and smoked salmon. YUM!
The Paleo Chef and Pete Evans haven’t convinced me to “go Paleo”, but I don’t think they need to. It serves as a great source of vegetable-forward recipes, judicious use of meats, and tricks like the cauliflower rice. I’d also make a dish like the salmon with sweet potato puree and coconut-lime sauce as a fancy dish for friends because it’s lovely and just so tasty. This book has earned its place on our shelves.
NOTE: Review book provided free by Blogging for Books
For full review including photos, see my site: http://www.errantdreams.com/2015/02/r...
One of Evans’s goals is to make Paleo accessible for busy people. I’m ambivalent as to whether he succeeded or not. On the one hand, we did find most of these recipes to be pretty straightforward and simple. On the other hand, I think many people would look at the long lists of ingredients for some recipes and bounce. The length of those lists is deceptive. Much of the complexity comes from one of two places: First, many of the recipes in this cookbook are meant to be whole meals. For example, a recipe for pork cutlets includes a cabbage salad as well as a sauce. Obviously this will expand the ingredient lists. Second, many of the extended ingredient listings include a variety of spices and/or herbs, which are very easy to throw together in a moment or two. So I urge you to look past those things to the (entirely reasonable, in my opinion) amount of time and effort the whole recipe is likely to take.
Recipes in here typically have a lot of flavor. We made a meatballs in chipotle sauce recipe. It used all of the chipotles in two cans, plus a dash of the adobo sauce. Very spicy, but that spiciness is moderated by a nut ‘crema’ made of chopped macadamias, lemon juice, and lime juice that did a surprisingly good job complementing the meatballs. My only dislike in this recipe was that the sauce and meatballs got greasy while cooking, but skimming the excess fat out took care of that with no problem.
The first recipe we made out of this book, and also my favorite, is a wild salmon with coconut-lime sauce and sweet potato puree. The sauce includes lemongrass and kaffir lime leaves if you can find them; we had the former but not the latter and the dish tasted divine. I hadn’t expected a coconut/lemongrass/lime sauce to accent sweet potato in such a sharp and delightful manner.
We also made a few side dishes here and there. A sauteed greens recipe was deliciously lemony, and it went way past what I think of as simple “sauteed greens”. Instead of just using kale, spinach, or chard, it uses asparagus, broccolini, garlic, zucchini, green beans, and kale. It makes a fair amount, and while it can weather refrigeration and some reheating, it’s best on the first night. Again this recipe sounds complicated since there are somewhat different instructions for the various greens (asparagus and broccolini, for instance, get blanched and then added to the sautee pan toward the end of the cooking). It’s another recipe that sounds more complicated than it is–the blanching is quite quick and easy.
One “trick” I learned from The Paleo Chef is something I intend to make extensive use of: the substitution for rice of cauliflower. You just stick the cauliflower in a food processor and pulse until the pieces are roughly the size of rice grains. (If you cut them too small then think of them as faux-quinoa.) Then the cauliflower gets sauteed in coconut oil for a few moments and seasoned with salt and pepper. It obviously doesn’t taste like rice, and it doesn’t have the consistency of rice. However, functionally it’s perfect for what it does. We served it under the meatballs with sauce and it served its purpose of taking up excess sauce so you don’t have to waste any. It also did a good job of moderating the spice in that recipe.
I’m looking forward to trying more of the recipes in here, such as a chai smoothie, churros (using coconut flour and arrowroot powder), pumpkin pie with bacon bark, venison skewers with beet chimichurri, grilled honey-mustard quail, Japanese crispy chicken with miso mayonnaise, poached shrimp with avocado-preserved lemon salad, and many more. Chapters are divided into breakfast, vegetables/sides/snacks, seafood, poultry, meat, dessert, and drinks. I suspect the next recipe we make will be sweet potato rostis with poached eggs, spinach, avocado, and smoked salmon. YUM!
The Paleo Chef and Pete Evans haven’t convinced me to “go Paleo”, but I don’t think they need to. It serves as a great source of vegetable-forward recipes, judicious use of meats, and tricks like the cauliflower rice. I’d also make a dish like the salmon with sweet potato puree and coconut-lime sauce as a fancy dish for friends because it’s lovely and just so tasty. This book has earned its place on our shelves.
NOTE: Review book provided free by Blogging for Books
For full review including photos, see my site: http://www.errantdreams.com/2015/02/r...
March 4, 2015
The Paleo Chef
Quick, Flavorful Paleo Meals for Eating Well
WRITTEN BY PETE EVANSAuthor Alerts: Random House will alert you to new works by Pete Evans
224 pages
I am very interested in Paleo cooking since eating healthy keeps one feeling good!
I was overwhelmed by the information about this cookbook! Indeed it is worthy of being used in a restaurant. No more eating bland "healthy"meals that every one hates. In this fresh style, this book is a pleasure to the eyes. It makes a great coffee table book. But it goes much, much further than that of course! To my great surprise and delight, this cookbook is packed with incredibly healthy, very inspiring and too delicious to be true recipes for every single meal!!
I am extremely excited about this book because as time goes on I am trying to be really strict with my diet. This book, however, overwhelms me with it's thoroughness and attention to health concerns including socking nuts and using coconut oil. Happily, the this book starts out with some very delicious breakfast recipes.. Pete has long provided healthy and absolutely delicious recipes; this cookbook continues with that tradition.
For those allergic to wheat you will find some great alternatives including seed and nut bread which uses seeds ,nuts and a little coconut flour. Use this book for your next brunch to impress guests.
I am very big,as is my family on eating seaweed and so was thrilled to discover Chips made from Norie . The second chapter is all about snacks which is very helpful and I will defently try the kale chips. Right now I am really into cauliflower rice so his recipe will be eaten often. The desserts don't seem to incorporate stevia, but use honey . My little sister Katia has already chosen a few dessert recipes she likes. . Other sections in this cookbook include BREAKFAST
VEGETABLES, SIDES & SNACKS
SEAFOOD
POULTRY
MEAT
DESSERT
DRINKS
Don't miss this book. It is wonderful , the recipes, information and tips as well as stunning pictures.
The chocolate beet mudcakes would make a wonderful anniversary treat. No one will know how healthy they are eating until you tell them.
Try the authors recipe for your next meal!
One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo!
Roast chicken thighs with garlic, lemon & herbs
Serves 4 to 6
1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted
2 tbsp raw honey (optional)
1 tbsp dried Italian seasoning
1 tsp paprika
1 tsp onion powder
1⁄4 tsp red pepper flakes
6 boneless, skin-on
chicken thighs
3 lemons, halved or quartered
4 shallots, halved
2 heads garlic, halved
3 sprigs rosemary, chopped
1 tsp dried oregano
Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper.
Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano.
For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desire
Quick, Flavorful Paleo Meals for Eating Well
WRITTEN BY PETE EVANSAuthor Alerts: Random House will alert you to new works by Pete Evans
224 pages
I am very interested in Paleo cooking since eating healthy keeps one feeling good!
I was overwhelmed by the information about this cookbook! Indeed it is worthy of being used in a restaurant. No more eating bland "healthy"meals that every one hates. In this fresh style, this book is a pleasure to the eyes. It makes a great coffee table book. But it goes much, much further than that of course! To my great surprise and delight, this cookbook is packed with incredibly healthy, very inspiring and too delicious to be true recipes for every single meal!!
I am extremely excited about this book because as time goes on I am trying to be really strict with my diet. This book, however, overwhelms me with it's thoroughness and attention to health concerns including socking nuts and using coconut oil. Happily, the this book starts out with some very delicious breakfast recipes.. Pete has long provided healthy and absolutely delicious recipes; this cookbook continues with that tradition.
For those allergic to wheat you will find some great alternatives including seed and nut bread which uses seeds ,nuts and a little coconut flour. Use this book for your next brunch to impress guests.
I am very big,as is my family on eating seaweed and so was thrilled to discover Chips made from Norie . The second chapter is all about snacks which is very helpful and I will defently try the kale chips. Right now I am really into cauliflower rice so his recipe will be eaten often. The desserts don't seem to incorporate stevia, but use honey . My little sister Katia has already chosen a few dessert recipes she likes. . Other sections in this cookbook include BREAKFAST
VEGETABLES, SIDES & SNACKS
SEAFOOD
POULTRY
MEAT
DESSERT
DRINKS
Don't miss this book. It is wonderful , the recipes, information and tips as well as stunning pictures.
The chocolate beet mudcakes would make a wonderful anniversary treat. No one will know how healthy they are eating until you tell them.
Try the authors recipe for your next meal!
One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo!
Roast chicken thighs with garlic, lemon & herbs
Serves 4 to 6
1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted
2 tbsp raw honey (optional)
1 tbsp dried Italian seasoning
1 tsp paprika
1 tsp onion powder
1⁄4 tsp red pepper flakes
6 boneless, skin-on
chicken thighs
3 lemons, halved or quartered
4 shallots, halved
2 heads garlic, halved
3 sprigs rosemary, chopped
1 tsp dried oregano
Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper.
Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano.
For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desire
July 8, 2015
I’m thankful for the review copy of a book that introduced me to Chef Pete Evans and the Paleo diet. This hard back cook book is informative and the recipes look yummy. Chef Seamus Mullen introduces readers to Chef Pete Evans and says, “No chef I know is nearly as passionate as Pete Evans when it comes to eating for health and happiness and making sure not to forget the pleasure…In Pete’s kitchen, eating for nourishment is pleasurable and passionate and full of love. As we’ve strayed father from the foods we ate in the recent past, we've begun to pay the price with longer, sicker lives…Pete brilliantly creates food that is at once both familiar and innovative, all the while up-ending the conventional notions of what it means to eat for wellness.”
Pete Evans has been in the cooking business for 25 years, has written other cookbooks and has been on T.V. cooking shows. This was all new to me. The author says, “I love food. I love how the effortless way it brings people together, its ability to create treasured memories, and most of all, the way it provides the foundation for a vibrant, enlightening, and nourished life.”
Paleo is a way of life for this Chef and his family. I appreciated the fact that the chef started this book with ten things you need to know about Paleo, to help you fully understand the concept of the plan. He talks briefly about the Cave is optional; It is a way of life; Not a gimmick or a diet; Why do it?; What to eat and drink; What not to eat; We’re not fat and carb haters; Find balance with omega fatty acids; Breathe deeply and Move often; Outdoors and with others; Restore your rest and bliss, Learn lots and think positively. All Good stuff!
Pete says he wanted to create recipes that were flavorful and easy to make because no one has time to do more. He wants readers to see the Paleo way of life and his book as a party, not a chore. He states, “You need to see it as packed with gifts and rewards, not as weird or deprived.”
He talks about a few ingredients and how people do the Paleo diet differently. I found this section helpful and very informative. He discusses Activated nuts, Eggs, Ghee, Maple syrup, Meat Poultry, Quinoa, Raw Honey, Salt, Seafood and Tamari.
He spends a few pages talking about the power of fermented food. He answers the question what exactly do fermented foods do for you? Amazing information.
I loved that this book included beautiful color pictures for every recipe. He breaks the recipes down into these categories Breakfast, Vegetables, Sides and Snacks, Seafood, Poultry, Meat, Dessert, Drinks and Basics. I want to try every recipe in this book. A few that will be first on my list are Sweet potato roast with poached egg, Zucchini and fennel fritters, Cauliflower Rice, Fish and Chips, Roasted Chicken Thighs, Poached shrimp with avocado, Cauliflower Friend Rice with Chicken, Chocolate beet mud cake, Mixed berry cheese cake, Apple-Berry crumble, Chocolate avocado mousse, Pumpkin Pie and Churro with chocolate sauce.
The recipes have easy to read instructions, He gives the servicing sizes for each dish. He also talks a little bit about each meal before the instructions. I liked that. Many of the ingredients are easy to find in a regular grocery store but there are a few ingredients like young green coconuts that could be a challenge to find the first time. I do believe it will be worth the hunt. You don’t have to be on the Paleo diet to enjoy these delicious looking meals; it’s a win win for everyone!
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
Pete Evans has been in the cooking business for 25 years, has written other cookbooks and has been on T.V. cooking shows. This was all new to me. The author says, “I love food. I love how the effortless way it brings people together, its ability to create treasured memories, and most of all, the way it provides the foundation for a vibrant, enlightening, and nourished life.”
Paleo is a way of life for this Chef and his family. I appreciated the fact that the chef started this book with ten things you need to know about Paleo, to help you fully understand the concept of the plan. He talks briefly about the Cave is optional; It is a way of life; Not a gimmick or a diet; Why do it?; What to eat and drink; What not to eat; We’re not fat and carb haters; Find balance with omega fatty acids; Breathe deeply and Move often; Outdoors and with others; Restore your rest and bliss, Learn lots and think positively. All Good stuff!
Pete says he wanted to create recipes that were flavorful and easy to make because no one has time to do more. He wants readers to see the Paleo way of life and his book as a party, not a chore. He states, “You need to see it as packed with gifts and rewards, not as weird or deprived.”
He talks about a few ingredients and how people do the Paleo diet differently. I found this section helpful and very informative. He discusses Activated nuts, Eggs, Ghee, Maple syrup, Meat Poultry, Quinoa, Raw Honey, Salt, Seafood and Tamari.
He spends a few pages talking about the power of fermented food. He answers the question what exactly do fermented foods do for you? Amazing information.
I loved that this book included beautiful color pictures for every recipe. He breaks the recipes down into these categories Breakfast, Vegetables, Sides and Snacks, Seafood, Poultry, Meat, Dessert, Drinks and Basics. I want to try every recipe in this book. A few that will be first on my list are Sweet potato roast with poached egg, Zucchini and fennel fritters, Cauliflower Rice, Fish and Chips, Roasted Chicken Thighs, Poached shrimp with avocado, Cauliflower Friend Rice with Chicken, Chocolate beet mud cake, Mixed berry cheese cake, Apple-Berry crumble, Chocolate avocado mousse, Pumpkin Pie and Churro with chocolate sauce.
The recipes have easy to read instructions, He gives the servicing sizes for each dish. He also talks a little bit about each meal before the instructions. I liked that. Many of the ingredients are easy to find in a regular grocery store but there are a few ingredients like young green coconuts that could be a challenge to find the first time. I do believe it will be worth the hunt. You don’t have to be on the Paleo diet to enjoy these delicious looking meals; it’s a win win for everyone!
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
February 14, 2015
I am a newbie when it comes to the Paleo eating movement. I have picked up enough hearsay to believe that it is all about eating as our prehistoric ancestors would have eaten in the days when life was centered on the survival of hunting and gathering. I knew that the eating part of the Paleo lifestyle centered on meats and vegetables while grains and dairy were off the table. And that most recipes I had seen that touted themselves as Paleo also decried processed ingredients (including sugar). With a family member who suffers from an auto-immune disorder of the digestive tract, I was quite thrilled to have the chance to get my hands on a cookbook dedicated to the Paleo diet as it offers a note of promise for improved health/symptom management. (My thanks to Blogging for Books for the review copy!)
The great thing about Chef Pete Evans' new cookbook, The Paleo Chef is that it is beautifully photographed, well laid out, and an easy read.
The chapters are laid out in an intuitive order, beginning with breakfast and working your way through side dishes/vegetables, various types of meats (a chapter for each), and rounding out the offerings with dessert and drinks. There is also a very helpful index of "Basics" at the back of the book that offers followers recipes for the essential ingredients (stocks, how to activate nuts, etc.) that are integral to so many of the recipes throughout the book. As a beginner, I was very thankful to see this!
I also appreciated Evans' introduction on the ideology behind the Paleo diet. While I understand that not everyone who picks up a copy of the book will be as new to the movement as I am, and that space is limited in a cookbook for details on the science and philosophy of a particular diet, I was hungry for this type of information and found The Paleo Chef left me wanting a bit more. I was disappointed that Evans did not annotate any of his introductory remarks, nor did he offer other resources for readers to turn to should they want to learn more.
When all is said and done, I will be trying several of the recipes Evans offers readers in The Paleo Chef. I am very interested to discover if making the changes to diet proposed by the Paleo movement can improve the health of my family. I am also interested to find out if this diet is truly workable in the part of the country where I live, given the resources available. Time will tell.
If you have been curious to explore the Paleo diet and try some recipes, I would encourage you to get a copy of Pete Evans' book. If you are just uncovering the Paleo option and in need of more of the science behind the diet, you will want to find some extra resources to supplement what Evans offers in The Paleo Chef.
From the Publisher . . .
Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free, completely Paleo recipes that are worthy of a restaurant but effortless to prepare.
More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn’t mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.
Each and every one of Evans’s innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living—and eating—the Paleo lifestyle has never been so effortless and so delicious.
The great thing about Chef Pete Evans' new cookbook, The Paleo Chef is that it is beautifully photographed, well laid out, and an easy read.
The chapters are laid out in an intuitive order, beginning with breakfast and working your way through side dishes/vegetables, various types of meats (a chapter for each), and rounding out the offerings with dessert and drinks. There is also a very helpful index of "Basics" at the back of the book that offers followers recipes for the essential ingredients (stocks, how to activate nuts, etc.) that are integral to so many of the recipes throughout the book. As a beginner, I was very thankful to see this!
I also appreciated Evans' introduction on the ideology behind the Paleo diet. While I understand that not everyone who picks up a copy of the book will be as new to the movement as I am, and that space is limited in a cookbook for details on the science and philosophy of a particular diet, I was hungry for this type of information and found The Paleo Chef left me wanting a bit more. I was disappointed that Evans did not annotate any of his introductory remarks, nor did he offer other resources for readers to turn to should they want to learn more.
When all is said and done, I will be trying several of the recipes Evans offers readers in The Paleo Chef. I am very interested to discover if making the changes to diet proposed by the Paleo movement can improve the health of my family. I am also interested to find out if this diet is truly workable in the part of the country where I live, given the resources available. Time will tell.
If you have been curious to explore the Paleo diet and try some recipes, I would encourage you to get a copy of Pete Evans' book. If you are just uncovering the Paleo option and in need of more of the science behind the diet, you will want to find some extra resources to supplement what Evans offers in The Paleo Chef.
From the Publisher . . .
Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free, completely Paleo recipes that are worthy of a restaurant but effortless to prepare.
More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn’t mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.
Each and every one of Evans’s innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living—and eating—the Paleo lifestyle has never been so effortless and so delicious.
February 2, 2015
About the Book:
Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare.
More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn’t mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.
Each and every one of Evans’s innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living—and eating—the Paleo lifestyle has never been so effortless and so delicious.
My Review:
I have eaten this way off and on for many years. This go around it has been approximately eight months or so. It's not the easiest, either especially when I have to do all the grocery shopping for my family and still try to keep my head on, when they eat the complete opposite of what I do. So whether you are Paleo or low carb, this book is a good help with tons of yummy recipes, to help keep you on track. The Vietnamese Chicken Wings and Key Lime Tart are just two to start with when you take on the adventure of The Paleo Chef. He has provided you with over 100 recipes to send your taste buds through the roof. These aren't your average low carb recipes, these recipes are full of flavor, sure to turn you on to the Paleo way of eating.
If this is your first encounter with Paleo or your 33rd encounter, I'm sure you can find so decadent substitutions for the different dishes you cook in a typical day. I know I have!
**Disclosure** This book was sent to me free of charge for my honest review from Blogging for Books.
Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare.
More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn’t mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.
Each and every one of Evans’s innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living—and eating—the Paleo lifestyle has never been so effortless and so delicious.
My Review:
I have eaten this way off and on for many years. This go around it has been approximately eight months or so. It's not the easiest, either especially when I have to do all the grocery shopping for my family and still try to keep my head on, when they eat the complete opposite of what I do. So whether you are Paleo or low carb, this book is a good help with tons of yummy recipes, to help keep you on track. The Vietnamese Chicken Wings and Key Lime Tart are just two to start with when you take on the adventure of The Paleo Chef. He has provided you with over 100 recipes to send your taste buds through the roof. These aren't your average low carb recipes, these recipes are full of flavor, sure to turn you on to the Paleo way of eating.
If this is your first encounter with Paleo or your 33rd encounter, I'm sure you can find so decadent substitutions for the different dishes you cook in a typical day. I know I have!
**Disclosure** This book was sent to me free of charge for my honest review from Blogging for Books.
March 23, 2015
Within the past few years I've started eating better. Within the past few months I've started eating cleaner and a little more Paleo. I've discovered a love for veggies, a better outlook on life, more joy, more energy.
I've had to, of course, change the way I cook. I've begun to devour Paleo cookbooks (pun intended). The latest one is The Paleo Chef by Pete Evans.
Pete Evans has 25 years of experience as a professional chef. He has a desire to share his culinary passions with the world. He's an avid student of diet and nutrition, to that end he dived deep into the world of Paleo. He researched it extensively, lived the Paleo lifestyle and we get to reap the benefits of his study and tests.
He has written a cookbook, The Paleo Chef, that tells of his research, and gives us 10 things he things we ought to know. Things like:
The cave is optional
What to eat and drink.
What not to eat and drink
The recipes look amazing. The full color pictures make you want to take a bite out of the book. I haven't been able to yet try and of the recipes, but you can be assured they will find their way to my menu and my dinner table.
Do you like Jerk Chicken? He has a paleo recipe for you. What about Aioli? The recipe is in there.
I'm making myself very hungry flipping through this book. That is a good thing! If you're one of those who follow a Paleo diet, or are thinking about it, get this book. Read and make some of the recipes, your tastebuds and family will thank you for it.
I received a free copy of this book from Blogging for Books for the purpose of review. All opinions are my own.
I've had to, of course, change the way I cook. I've begun to devour Paleo cookbooks (pun intended). The latest one is The Paleo Chef by Pete Evans.
Pete Evans has 25 years of experience as a professional chef. He has a desire to share his culinary passions with the world. He's an avid student of diet and nutrition, to that end he dived deep into the world of Paleo. He researched it extensively, lived the Paleo lifestyle and we get to reap the benefits of his study and tests.
He has written a cookbook, The Paleo Chef, that tells of his research, and gives us 10 things he things we ought to know. Things like:
The cave is optional
What to eat and drink.
What not to eat and drink
The recipes look amazing. The full color pictures make you want to take a bite out of the book. I haven't been able to yet try and of the recipes, but you can be assured they will find their way to my menu and my dinner table.
Do you like Jerk Chicken? He has a paleo recipe for you. What about Aioli? The recipe is in there.
I'm making myself very hungry flipping through this book. That is a good thing! If you're one of those who follow a Paleo diet, or are thinking about it, get this book. Read and make some of the recipes, your tastebuds and family will thank you for it.
I received a free copy of this book from Blogging for Books for the purpose of review. All opinions are my own.
August 5, 2015
I received this as a Goodreads Giveaway. (Hardcover)
It's a welcome addition to my cookbook collection. It has great pictures throughout the book, all full-color. It actually has a picture for all the food recipes in the book, (and half the drinks). I'm personally a big fan of pictures in cookbooks. I realize that my versions of the food will never look quite as appealing as the professionally prepared and photographed ones shown in cookbooks, but I do love having a visual reference point to strive for when dealing with recipes I've never attempted before.
The cookbook is separated into sections: Breakfast; Vegetables, Sides & Snacks; Seafood; Poultry; Meat; Desserts; and Drinks. The recipes are pretty straight forward, and the author offers alternatives that can be made to the dishes throughout the book. There's an introduction which quickly and easily explains the 'Paleo' lifestyle/diet, and there's a "Basics" section in the back that covers steps for sauces/stocks/etc that are used in the recipes.
I particularly liked how clear and simple this book makes the recipes seem. All the recipes are explained well and step-by-step to help avoid any confusion. I would recommend it to anyone interested in trying Paleo, and with a budget capable of supporting the items called for in the recipes (which can be hard to find for some and definitely pricier than the usual grocery items). I don't personally follow the Paleo lifestlye/diet, but I do like trying out different foods on occasion and this book had several recipes that I'm looking forward to attempting, and several others that would work for me with some personal tweaks made to them.
It's a welcome addition to my cookbook collection. It has great pictures throughout the book, all full-color. It actually has a picture for all the food recipes in the book, (and half the drinks). I'm personally a big fan of pictures in cookbooks. I realize that my versions of the food will never look quite as appealing as the professionally prepared and photographed ones shown in cookbooks, but I do love having a visual reference point to strive for when dealing with recipes I've never attempted before.
The cookbook is separated into sections: Breakfast; Vegetables, Sides & Snacks; Seafood; Poultry; Meat; Desserts; and Drinks. The recipes are pretty straight forward, and the author offers alternatives that can be made to the dishes throughout the book. There's an introduction which quickly and easily explains the 'Paleo' lifestyle/diet, and there's a "Basics" section in the back that covers steps for sauces/stocks/etc that are used in the recipes.
I particularly liked how clear and simple this book makes the recipes seem. All the recipes are explained well and step-by-step to help avoid any confusion. I would recommend it to anyone interested in trying Paleo, and with a budget capable of supporting the items called for in the recipes (which can be hard to find for some and definitely pricier than the usual grocery items). I don't personally follow the Paleo lifestlye/diet, but I do like trying out different foods on occasion and this book had several recipes that I'm looking forward to attempting, and several others that would work for me with some personal tweaks made to them.
March 17, 2015
It seems that "the Paleo diet" has overtaken our world. So, not one to be left behind....I decided to join the "paleo movement." But didn't know where to begin. That's when I saw this wonderful, hardback book with LOTS of great Paleo recipes. Can you say...WOW! Oh!Yeah! Just the book to get started!
Since I was so excited to begin this new phase in my life, I quickly opened the book and began to make a grocery list. Uh!oh! Each recipe has at least one exotic ingredient. And it seems that most (maybe all of the recipes) use coconut oil. I live in the boonies of Texas...this may not work!
I decided that even though this is a beautiful book with wonderful pictures it just won't work for me. I've decided to eat plainly and not so vainly.
I love this book, as a book! But decided it is probably just a tad.too.exotic for me.
Now, if you are a cook and love making everything from scratch and have access to "exotic" ingredients, then you'll love this cookbook.
Recipe examples taken from the book and provided by the publisher:
Root Vegetable Slaw
Go here for recipe: http://g-ec2.images-amazon.com/images...
Brownies
Go Here for recipe: http://g-ec2.images-amazon.com/images...
Since I was so excited to begin this new phase in my life, I quickly opened the book and began to make a grocery list. Uh!oh! Each recipe has at least one exotic ingredient. And it seems that most (maybe all of the recipes) use coconut oil. I live in the boonies of Texas...this may not work!
I decided that even though this is a beautiful book with wonderful pictures it just won't work for me. I've decided to eat plainly and not so vainly.
I love this book, as a book! But decided it is probably just a tad.too.exotic for me.
Now, if you are a cook and love making everything from scratch and have access to "exotic" ingredients, then you'll love this cookbook.
Recipe examples taken from the book and provided by the publisher:
Root Vegetable Slaw
Go here for recipe: http://g-ec2.images-amazon.com/images...
Brownies
Go Here for recipe: http://g-ec2.images-amazon.com/images...
December 28, 2016
I received a free copy via a Goodreads First Reads giveaway.
It was a mixed bag in terms of recipes, and in my honest opinion, only about a third of it seemed viable in terms of ingredient availability, my budget, and my tastes. It would've been much more helpful if the less common ingredients had been listed with possible substitutes, and if the book had less of an aversion to legumes.
It's one of those books where I'd recommend checking it out of a Library or scanning through it before rushing to purchase.
It was a mixed bag in terms of recipes, and in my honest opinion, only about a third of it seemed viable in terms of ingredient availability, my budget, and my tastes. It would've been much more helpful if the less common ingredients had been listed with possible substitutes, and if the book had less of an aversion to legumes.
It's one of those books where I'd recommend checking it out of a Library or scanning through it before rushing to purchase.
March 31, 2015
I received this book through GoodReads First Reads. I really get the idea about the recipes in this comprehensive book, my only question is aren't they a bit pretentious with some of the ingredients? I mean, simpler rather than complicated...I would cut out most of the frivolous ingredients since paleos just didn't have that many isles in their "markets" back then, right? I am making a venison stew in my slow cooker as I type, I will use many ideas from this book, after I can pare them down a bit.
July 30, 2015
This book has some pretty tasty recipes! The only problem is that most of the recipes ask for some crazy exotic item, and usually it's not only something that I don't have on hand, but it's something that's hard to get ahold of as well. Fortunately, in the recipes I've tried I've been able to find a substitute on the Internet. However, for everyday cooking it kinda sucks to have to go to so much work to make a recipe with the ingredients I have.
February 12, 2015
interesting. found about 12 recipes that i will attempt. I must admit though, cooking paleo style is harder than I thought it would be. locating the ingrediants is not the problem but rather the "pre" steps to the actual cooking. no matter, I was glad to find Paleo cooking is not hard, just takes a lot more planning and prep work.
February 12, 2015
interesting. found about 12 recipes that i will attempt. I must admit though, cooking paleo style is harder than I thought it would be. locating the ingrediants is not the problem but rather the "pre" steps to the actual cooking. no matter, I was glad to find Paleo cooking is not hard, just takes a lot more planning and prep work.
April 21, 2015
This book is beautifully photographed and everything looks delicious. It's rare I find a cookbook without a single recipe I wouldn't cook. I rented it from the library and ordered it on amazon the next day.
January 18, 2015
The recipes look good, but laborious. And I HATE Coconut! And every recipe uses Coconut Oil.
March 23, 2015
Some good recipes, but some ingredients are difficult to find and some are quite involved to make. It would be helpful if alternate ingredients were listed.
March 30, 2015
It was a pretty well written cookbook, but there just weren't very many recipes in it that I could convince my family to eat. It had lovely photos thought throughout.
March 29, 2015
Received this as a give away from Good Reads. Great recipes.
July 6, 2015
Wonderful ideas. A bit fancy (read amount of work and ingredients I don't have on hand) for everyday.
Excellent for special occasions.
Excellent for special occasions.
April 9, 2016
i thought this was a nicely put together paleo book with fun international (especially SE asian) flavors, so that was a welcome spin. meat heavy, obviously, but some generally approachable fare.
November 27, 2022
Slox
This entire review has been hidden because of spoilers.
May 28, 2015
My newest favorite cookbook. Period
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