The introduction includes a very good overview over the paleo diet, what it includes (and doesn't) and some theory behind the food selections. There's also an introduction to basic cooking equipment and ingredients.
The recipes are grouped by category: eggs & breakfast, soups & stews, vegetable mains, seafood & shellfish, poultry, and beef & pork.
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. Nutritional information is included in the footer at the end of the recipes and includes macronutrients, calories, fat, protein,carbs, fibre, and cholesterol. Tips and variations on each recipe are included in a text box at the end. Special dietary comments (egg-free, dairy-free, nut-free, etc) are included in the headers.
The book also includes a short author bio, and a metric conversion chart, but lacks any index or general ingredients index.
My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book for anyone who needs
Four stars. This would make a superlative selection for busy cooks wanting a simplified way to test the paleo diet and make a real effort to give it a genuine try in an accessible and logical manner.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
No comments:
Post a Comment