Free Download Paleo Perfected: A Revolution in Eating Well with 150 Kitchen-Tested Recipes, by America's Test Kitchen
Free Download Paleo Perfected: A Revolution in Eating Well with 150 Kitchen-Tested Recipes, by America's Test Kitchen
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Paleo Perfected: A Revolution in Eating Well with 150 Kitchen-Tested Recipes, by America's Test Kitchen
Free Download Paleo Perfected: A Revolution in Eating Well with 150 Kitchen-Tested Recipes, by America's Test Kitchen
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Paperback: 344 pages
Publisher: America's Test Kitchen (December 9, 2015)
Language: English
ISBN-10: 1940352428
ISBN-13: 978-1940352428
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
167 customer reviews
Amazon Best Sellers Rank:
#39,081 in Books (See Top 100 in Books)
This book follows a grain-, legume-, dairy-free approach to paleo without going to some of the early extremes of the movement (anyone remember the days when paleo meant no salt and no vinegar? yikes!). Though they've become acceptable in paleo circles in recent years (they're even included on the Whole30 "yes" list!), potatoes are absent. They do use sweeteners (honey, maple syrup, coconut sugar) here and there, but use of sugar is limited overall as there are no desserts in the book - it's a cooking book, not a baking book.I'd say the selection of recipes is fairly well-balanced for an 80/20 paleo lifestyle - 80% being meat-and-veggie dishes, while 20% is paleo treats such as crackers, and pancakes. Oddly enough (or maybe not so much), most of the treats can be found in the breakfast section. For people new to paleo who are used to eating muffins and cereal for breakfast, the recipes for paleo muffins and granola will probably become gateway staples to help them transition to paleo.The book focuses on main dishes, though a decent selection of sides and appetizers has also been included. I appreciated the section of vegetarian mains very much as I've been meaning to have a few meatless meals in the week. There's also a subsection of staples, such as condiments and even paleo bread.As it says on the cover, the book includes 150 recipes in total. Though it feels poor compared to other ATK books (their Complete Cooking for Two Cookbook, for instance, contains a whopping 650 recipes!) , I feel it's a solid collection of practical recipes - mostly sautéed dishes, stir-fries and slow-cooker meals. I think that by keeping things simple and easy, they save the reader from inaction due to information overload.The fact of the matter is that a lot (and I do mean a LOT) of the recipes in other ATK books are already primal-, if not paleo-, friendly. So why buy this book? Well, I feel it helps teach the reader/cook how paleo substitutions work best as well as how to cook recipes that have become paleo staples, but cannot be found in conventional cookbooks. If you're new to paleo, it's invaluable. If you're a paleo veteran, go on and admit it: you've been hankering for this book to come from the burners of ATK. And if that doesn't cut it for you, then all I can say is that you'll be missing out on the best nut-crusted chicken breasts ever.
I’m a huge fan of all things Chris Kimball, American’s Test Kitchen and Cook’s Illustrated. Many of their recipes have become family favorites and ones that I can depend on. When I saw this book, I had to get it.The book starts off as an introduction to Paleo and why they decided to do this book. It also provides a nice chapter on the Paleo pantry and common Paleo ingredients. When it comes to the recipes, this book follows the same formula as others, ATK and CI books. They first provide a detailed description of why the recipe works that includes information on what methods they tried and how they arrived at this recipe. This is one of my favorite aspects of ATK and CI books, it helps guide me when I’m thinking of making a substitution. Additionally, sometimes the recipes have alternate endings (for lack of a better term) where they provide different spices/sauces to make the dish completely different. Finally, this book has nutritional information which is always helpful.From a Paleo aspect, I like that the book doesn’t get too creative with the ingredients and I like that it really captures the spirit of the diet. Sometimes you have Paleo books/blogs that have recipes that are full of “natural†sugars (honey, maple, pureed dates…) and other ingredients that are too hard to find or are super expensive. Yes, you have to purchase different flours, but you don’t have to buy pounds of dates to make “brownies.†I enjoy that there is not even a dessert chapter included!I’ve had the book for a week and so far I’ve made the following (my comments are included next to the item):Blueberry Muffins – best textures Paleo muffin/bread I’ve ever had, not a ton of coconut sugarSlow Cooker Caribbean Chicken – the recipe called for legs, but I used wingsCreamy Cauliflower soup – so far my favorite – managed to be very flavorful, creamy and filling with just butter, cauliflower, water, onion and leeksSo far all of these have been very good and I plan on making them again soon. I have several other recipes that I’m going to try over the next few weeks and will update my review.The only word of caution I will give (and why I’m not giving this five stars) is that ATK and CI have decided to not include the prep time and cook time at the beginning of the recipe in any of their books. Because a lot of the recipes include different appliances (mixer, food processors) and delayed cooking times (IE – when making the muffins, I had to have the arrowroot flour, water and coconut oil sit for 30 minutes before mixing everything and baking it) it’s important to read the directions ahead. I recommend reading them twice! I know that is cooking 101, but having the prep times at the beginning of a recipe always helps.
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