Download Ebook Paleo Takeout: Restaurant Favorites Without the Junk, by Russ Crandall
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Paleo Takeout: Restaurant Favorites Without the Junk, by Russ Crandall
Download Ebook Paleo Takeout: Restaurant Favorites Without the Junk, by Russ Crandall
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About the Author
Russ Crandall is the talented home chef behind The Domestic Man, a leading food blog in the Paleo, gluten-free, and whole foods communities. In his 20s he suffered a number of life-threatening illnesses, was diagnosed with a rare autoimmune condition--and was sent home with a lifetime's worth of medications. Disenchanted with modern medicine, Russ started searching for his own answers and quickly discovered that eating a gluten-free, nutrient-rich diet alleviated most of the medical issues that had plagued him for years.  Taking cues from traditional cuisines, The Domestic Man inspires readers to look to historical recipes for that ever-elusive key to health. His work has been featured in People Magazine, Food & Wine, and was nominated by Saveur Magazine as one of the Best Food Blogs of 2013. He released his debut cookbook, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle, through Victory Belt Publishing in February 2014.
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Product details
Paperback: 320 pages
Publisher: Victory Belt Publishing; 1st edition (June 23, 2015)
Language: English
ISBN-10: 162860087X
ISBN-13: 978-1628600872
Product Dimensions:
8 x 0.9 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
272 customer reviews
Amazon Best Sellers Rank:
#264,011 in Books (See Top 100 in Books)
My review is not based on the quality of the recipes. I haven't tried any yet. Most of the cookbook is Asian. Of all of things I want/need Paleo hacks for, Asian is not one of them - that is the easiest thing to do paleo. I bought the book based on the title. I guess I thought Restaurant Favorites would be all kinds of yummy stuff. I didn't really put it together with the phrase "take out", nor did I notice the rice bowl on the cover. Which is my fault, but I wanted to post this so others wouldn't make the same mistake I did. And I didn't get a chance to use it (and figure out it was primarily Asian food until past my return window.
A quick and preliminary disclaimer: I'm a bit of a Paleo skeptic. I eat like one with reluctance, not to return to the cave but to avoid returning into the ground. My nutritionist tells me to because it would be good for my health and keep me alive longer and better.Truth is, I'll enjoy a good grass-fed steak any day, but frankly turn my nose up at the plethora of Paleo pretend foods which have arisen in recent years and which bear as much resemblance to the real thing as a scratch n' sniff sticker.Until this book.They call him the Domestic Man, but he comes close to the Domestic Magician. These recipes are awesome!Russ uses real food ingredients to make real food versions of favorite take-out items, all of which are good first in their own right and second as "versions" of other things. He covers favorite dishes from many ethnic traditions, drawing on his experience and travels and a wealth of authentic flavors and techniques.I had long ago given up on good Buffalo wings that didn't come delivered in a Styrofoam box. Russ's were not only equal; they were in fact superior to local delivery. His pizza crust? Better than any gluten-free version in NYC (and that includes our fancy pants restaurants).Also tried to great delight: gyros (including homemade Tzatziki sauce made with homemade mayo and served on homemade flatbread). We had a gyro making party and the UPS guy stopped in and tried one, and even he rated it an A+! A note on the flatbread--it does not taste like pita; it does taste better! At first when we tried it on its own I was nervous, because while tasty it was "different"--chewier and a little sweeter. However, when it actually was used in the assembled gyros the flavors were a perfect marriage! And it's consistency held together better than traditional pita/flatbread--I can only say it is an improvement over the "real" thing.We also made Eggplant Parmesan (with Italian Grandma-worthy homemade sauce); Mongolian Beef & General Tso's Chicken; Chicken Tikka Masala (approved my Indian friend for authenticity); Chicken Nuggets (perfect consistency) and all were delicious and worthy so serving even to non-Paleo company. Note: the savory recipes seem to be closest in taste to the "real" thing (e.g. the Chicken Tikka Masala), while the sweeter recipes (e.g. General Tso's) are good in their own right, but less closely mimic the restaurant version, no doubt due to the absence of high fructose corn syrup and canola soaked fried breading. Similarly, the "bread recipes" e.g. pizza crust and gyro flatbread are awesome, but do not taste "just like" the "real" thing. Enjoy them on their own, but let's not play pretend.The recipes in this book are not fast-food in the literal sense. Keep in perspective that this book is named for a demographic whose meal preparation began with meat that still had a pulse, and you’ll be more satisfied with the actual work and time involved. Most will take about an hour, though some a little less and some a lot more, and a few need to marinate overnight or even for a few days. (Russ does have a handy chart which spells out the timing for various recipes, as well as ideas on how to make them more quickly and efficiently. There are some that can go "fridge to face" in 30 minutes if you are efficient).You will also have to play hunter-gatherer to procure some unusual ingredients: arrowroot, tapioca starch, mirin, coconut aminos, lard. (And you may wish to invest in a bulk bottle of white pepper, which seems to be Russ's BFF). They are not for the cheap or lazy or those with bland taste buds.This book is great for anyone who loves food, Paleo or not. This book is NOT for the fat-phobic, vegans, vegetarians, or those offended by the inclusion of "debatable" Paleo items such as dairy (mostly butter or yogurt) or potato starch or honey. It is adaptable for those on Whole 30 or AIP (Auto-Immune Protocol)--see The Domestic Man web site for how.Nor is it for those seeking Paleo desserts. I applaud Russ for this decision, and I think it adds to his credibility as a chef. Just say no to fake food!Bottom line: buy the book. Real food for real people, in the cave or in the real world.
I'm excited about this cookbook as it has many recipes not in my 15+ other paleo cookbooks. However, I would consider it more of a "primal" cookbook as tamari & dairy are included in recipes, although alternatives are mentioned. Not a deal breaker for me, but if you are looking for 100% paleo you'd have to pick and choose what you could have. I made the Gyros (three separate recipes- flat bread, meat, tzaziki) and they were AMAZING. I've really missed gyros and even though I don't tolerate much dairy, they were worth it. Labor intensive, but tasty. I also made the Gyoza Bites which I thought were good with the dipping sauce that you make with them. My husband and son were not too impressed, but they'll still eat them. They were pretty simple to make, but stocking up on the vinegar & tamari and spices for this recipe was spendy. I'll have it all for next time though. I'll update my review as I make more recipes. Fried Chicken is next! At this stage I would recommend this cookbook if you enjoy cooking and don't mind longer recipes
This book is a breath of fresh air for anyone out there who has spent hours trying to make overly convoluted and disappointing "paleo substitutes". Paleo croissants, anyone? Dry your tears of frustration and grab a copy of this book, these are not saccharin substitutions for the real thing, the few recipes I've tried so far have surpassed the versions I've had in restaurants.I've been at this paleo thing off and on since stumbling across it about 10 years ago because my body starts to malfunction if I don't stay at least somewhat in the ballpark. I am quite a bit healthier than I was at the start of this journey, and have a lot more latitude in what I am able to eat without pain or misery now than a half decade ago, but a book like this would have been a great tool for preventing backsliding when sticking closer to the plan was imperative. I am so glad it is here now for people who find themselves in that same predicament, and just want to eat a "normal dinner" with their family. Restaurants were my undoing so many times. This book is the cure for those who find themselves on the verge of giving up because of cooking separate dinners for the rest of the family (due to complaints about weird food) is too much to deal with.This doesn't even need to be a paleo cookbook. The cooking techniques in here make Asian cooking accessible in the way Julia Child made French cooking accessible to American cooks. Simply not knowing the cooking techniques to make food taste like it does at a couple of my favorite restaurants has kept me hooked on their line even if I knew I'd pay for it later. The recipes in this book have uncovered so many cooking mysteries, and presented them in a way that I don't feel overwhelmed trying them. The main draws to Chinese restaurants for me have been Hot and Sour Sour Soup, and the super tender thinly sliced meats in dishes like Broccoli Beef. Both are in here, and absolutely delicious. The tutorial on "velveting meat" helped me learn the best cooking trick I've been introduced to in ages.I haven't made it yet, but Okonomiyaki is pretty much my favorite thing ever, and was one of those foods I was willing to suffer for on the rare occasion I could find it offered in a restaurant. I get to have my cake and eat it too from here on out. I am so flippin' psyched words fail me.If the recipes and cooking lessons in here weren't enough to make this book delightful, the "at a glance" recipe index in the style of those wall mounted photographic restaurant menus has been a godsend for getting the kids involved in picking out what to make for dinner. So much less whining as a result, and they don't even know they are eating mom's weird paleo food.
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