I'm looking for Paleo cookbooks, and I was wondering if I could get some community feedback on them before buying.
It's becoming obvious to me that we've evolved quite a ways from our mainstream Paleo roots. Our diet is now a mix of Primal, WAPF, Perfect Health Diet, and traditional/real/locavore foods. I realize that there's not going to be a perfect cookbook for us, but I'd rather not get something really off base. I was hoping I could outline our wants and get some feedback as to whether the books I'm considering are an okay fit. Other book suggestions are also welcome!So, wants:
- Saturated fats, the more the better. :)
- Dairy: doesn't have to be ubiquitous, but I generally prefer heavy cream to coconut milk, for example
- Safe starches, a la the Perfect Health Diet.
- Over-reliance on nuts. I'd much rather use a starchy flour like tapioca or rice.
- Unnatural substitutions of any sort. We are lucky enough to not have any food sensitivities, so I'd rather it be natural.
Here are the books I was considering:
- Primal Cravings, by Brandon and Megan Keatley
- Well Fed, by Melissa Joulwan
- Everyday Paleo Italian Cuisine, by Sarah Fragoso
- Gather, by Bill Staley and Hayley Mason
- Primal Blueprint Sauces, by Mark Sisson and Jennifer Meier
Thank you SO MUCH for your help!
Get Free Paleo Recipes Instantly
Both Russ Crandall (The Domestic Man) and Shou-Ching and I will have PHD cookbooks out next year.
@ Joyce paleodietlifestyle.com has many online recipes and you can buy the book.
@ Methodician you should try squash or zuchinni for pasta. It won't taste the same, but it'll look like pasta, somewhat.
Personally, I rarely look at a cookbook. I just Google for recipes based on the ingredients and general ideas I'm looking for. Especially now with Paleo I feel it pays to check 3-5 recipes and learn a little from each one, then experiment. It's hard to do that with a cookbook. Keep an iPad/tablet, superphone, or cheap laptop on your kitchen counter while you cook :-)
Aside from that, I second gluten free cookbooks, at least for inspiration then you go adjust and experiment to fit a more PHD ethos. For instance, Paleo cook books will tell you to make pasta with that noodlie squash instead of starches. Gluten free will point to safe starches. I haven't made a pasta since going Paleo though.
I don't think the paleo books you mention do not use dairy or tapioca and rice flour. I have Well Fed and it certainly does not. What you're really looking for is a PHD cookbook, but they haven't published one yet.
You may want to try these books out at your library or through inter library loan before committing to purchase them.
You might also like Sally Fallon's Traditional Foods book for the dairy component (plus a lot of WAPF stuff fits your criteria) and peruse gluten free sites for tapioca/rice flour creations.