Shelby Ruttan. Released 14th April 2020 by Callisto on their Rockridge Press imprint, it's 184 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately.
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
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.
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
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.