I am very interested in Paleo cooking since eating healthy keeps one feeling good! I was overwhelmed by the informationabout 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
I received this boook from the publisher in exchange for my honest review.