This is just basically about the the two paleo books. Both books are stunningly beautiful, with full-page photos that makes you want to make and eat every dish, RIGHT THIS VERY MOMENT. That’s non-trivial!
Well most of the readers don’t like a cookbook without pictures, as “ooooh, that looks yummy” is a huge part of my motivation to try a recipe.
The recipes consume one page at most, with the ingredient list separated from the instructions. So you can easily assemble your ingredients, and you don’t need to flip pages in cooking. The instructions are clear and simple too.
Some complaints are the only to Paleo Comfort Foods, not Make it Paleo — is the lack of a true table of contents listing all the recipes and their page numbers. That’s a huge obstacle to using the cookbook, not only for finding new recipes of interest, but also for re-finding favorite recipes. Some ever so appreciative if Julia and Charles Mayfield would publish such a table of contents as a PDF on their web site. (Pretty please!) to print it and keep it in the front of the cookbook as a handy reference.
As for the recipes, that many tried are from Paleo Comfort Foodswere stellar, although some must admit that it modified them for my own purposes. It made a stew of their “braised short ribs” (pg 288). That was phenomenally tasty. It also made their “venison-stuffed peppers” (pg 296), albeit with beef and sun-dried tomatoes instead of venison and celery. That turned out fantastic too, very rich with flavor, including the pepper that can be reheated the next day for lunch. (The sun-dried tomatoes were an awesome substitution, surely better than celery!)
Just looking through the recipes of Paleo Comfort Foods, I see so many that I want to try, such as:
* Maryland crab cakes: I’ve been wondering how to make crab cakes without a gluten-y binder.
* Spicy salmon salad: Paul adores salmon, and anything with homemade mayo is phenomenal.
* Bacon-wrapped dates: A favorite of mine at “The Med,” my favorite restaurant in Boulder.
* No peanut sauce: Thai yummy!
* Creamed spinach: I’m intrigued by the fact that the dish is made with coconut milk.
* Julie’s barbeque chicken: I’ve not yet tried to make a paleo barbeque sauce.
* Shrimp skillet: This looks similar to a super-yummy dish that Tammy and Greg Perkins taught me to make.
* Fish tacos: I love fish tacos.
* Pot roast: A winter favorite, particularly for Paul.
* Poached pears: I’ve always wanted to try making these.
* Jules’ banana pudding: Oh my.
(Note to self: Never ever look through this cookbook again when you’re hungry, but trying to do something else. It’s freaking torture!)
If you’d like to look at and test out some of the recipes before buying Paleo Comfort Foods, check out their web site. They’ve got eight recipes posted.
As for Make It Paleo, that’s by Bill Staley and Hayley Mason of The Food Lovers Primal Palate. It looks really quite good.But its recipes look somewhat simpler on average than those in Paleo Comfort Foods. Either way, some would eager to try some of their recipes, including:
* Hot pepper hummus: Made with zucchinis!
* Buffalo wings: So good for an NFL Sunday, I hope.
* Lamb meatballs with mint pesto: Oh my.
* Beef tenderloin with balsamic drizzle: I want to eat this RIGHT NOW.
* Jamaican Jerk Salmon: Paul will love it!
* Seared Ahi Tuna with Wasabi Mayo: Yummy!
* Roasted brussels sprouts: One of my favorite fall vegetables.
Honestly, I can’t look at any more recipes without having some kind of meltdown from hunger. So I’d better stop now. Oh, but I do want to mention that the cookbook has recipes for a slew of different sauces: it’ll be a great resource, just for that!
Overall, if you like to cook and eat delicious food, I think you’ll be very pleased with Paleo Comfort Foods and Make it Paleo. 🙂