Nom Nom Paleo: Food for Humans

Nom Nom Paleo: Food for Humans

Nom Nom Paleo: Food for Humans

Crackling with humor and bursting with flavor, this James Beard Award nominated New York Times bestseller from the creators of the critically acclaimed Nom Nom Paleo website offers a fun, fresh approach to cooking with whole, unprocessed ingredients free of grains, legumes, and added sugar.
Authors Michelle Tam and Henry Fong have cooked up a visual feast, with more than 100 fool-proof Paleo and gluten-free recipes, and over 900 step-by-step photographs and cartoons. There’s something for ev

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3 thoughts on “Nom Nom Paleo: Food for Humans

  1. 309 of 317 people found the following review helpful
    5.0 out of 5 stars
    A Must for Any Home Cook – Paleo or Not, December 17, 2013

    I am a fifteen year-old aspiring chef, and I LOVE to cook–especially wholesome, healthy food. I have been a fan of Nom Nom Paleo for a while now, and I’ve been anxiously waiting for the cookbook’s release since I pre-ordered back in June.

    My expectations were way beyond exceeded. The cookbook itself is absolutely gorgeous–it has a big, solid cover, easily turnable pages, and beautiful pictures that really make you hungry! You’d never guess that this was a “paleo” cookbook: it looks (and is) very professional.

    Whether you are an experienced chef or a newbie home cook, you’ll find a recipe that’s just right for you. There are simple dishes, like shrimp and watermelon skewers, that are perfect for quick weeknight dinners, and more complex dishes, like the Southwest Cowboy Chili, that are great projects for weekend culinary adventures. So far, I have made the Spicy Coconut Shrimp, Peruvian Spatchcocked Chicken, Slow-Cooker Kahlua Pig, Polpette di Vitello, and Egg Fo Young–all five have been tasty, easy to prepare, and really pretty on the plate. (My favorite so far? Hands-down the Peruvian Spatchcocked Chicken.) I’m also looking forward to trying the Slow-Cooker Korean Short Ribs, Devils on Horseback, Pistachio Apple Salad, and Crispy Gizzard Confit, among many others…I know I’ll keep turning back to this cookbook for months to come.

    One other review complained that the recipes were “too simple.” In my opinion, we sometimes get so wrapped up in fancy, complicated preparations that we forget what tastes best: things like a warm baked sweet potato, slow-cooked roast beef, or a perfect hardboiled egg. Michelle’s recipes have really inspired me to get back to basics and just enjoy the taste of simply prepared vegetables and protein.

    I’d highly recommend this cookbook for anyone who is passionate about healthy food, from those just exploring paleo to old-time pros. I promise you won’t be disappointed.


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  2. 122 of 127 people found the following review helpful
    5.0 out of 5 stars
    Umamilicious!, December 21, 2013

    Verified Purchase(What’s this?)

    This is one of the cookbooks I’ve been eagerly waiting for this year. When it finally arrived it did not disappoint. I’ve cooked from the author’s blog for quite a while now so I had already made a few of the recipes in this book. Time hasn’t permitted me to do a big cookup all at once but I’ve spent the past week slowly cooking my way through the book with delicious results.

    My favorite thing about Michelle Tam’s cooking style is that she uses a lot of ingredients that bring umami to your dish. Umami is that savory meaty flavor that comes from naturally occurring forms of glutamate (not to be confused with MSG…stay away from that junk) and a few other amino acids. It fires up your taste buds while filling your entire mouth with full deep flavor. You know those rich savory dishes that are just so incredibly delicious but you just can’t quite put your finger on why? That’s umami! Ingredients like mushrooms, beef, seaweed, fish sauce, tomato paste, caramelized onions are just a few of the ingredients that bring this special flavor to your dish and this cookbook is full of them.

    The book begins with her and her husband’s journey to Paleo, the basic 411 on what exactly Paleo is, as well her tips and tricks for running a kitchen as smoothly as possible. My favorite are the defrost bowl, which I’ve done forever and it’s a huge time saver, as well as defrosting meat (wrapped in plastic…you don’t want the water actually touching the meat) in water to defrost in a flash. I’ve done that for years but I always thought of it as my dirty little secret because I thought somehow it wasn’t the safest or most sanitary thing. It was just too easy and convenient to stop though. My mind has been eased as it is apparently perfectly fine and safe. Yay!

    I appreciate the fact that all of these recipes are actually Paleo and that the treat section is kept to a minimum. The recipes aren’t full of copious amounts of sweeteners like maple syrup, dates, or honey. The author does use honey in a few but it’s usually just a tablespoon or two. As someone who does a lower carb version of Paleo I can live with that small amount.

    There are some non-recipe recipes that take up a lot of space. I prefer it when authors condense easy staples like zucchini noodles, mashed cauliflower, roasted squash, etc into a couple pages instead of each taking up the same space, or more, as a “real” recipe. Well Fed 2 does this perfectly. Still, I don’t feel like these were added gratuitously to bulk up the book and I, as a reader, don’t feel like I got conned into buying a book full of “recipes” for things like scrambled eggs and veggies, steamed broccoli, etc. For that reason this small nit pick doesn’t merit any deductions in rating. It really is an excellent cookbook that is at the forefront of what is available in the genre right now.

    There’s a Building Blocks section full of condiments and ideas to quickly and easily boost the flavors of your meal. I love it when cookbooks put effort into things like this. Sometimes on a weeknight I just don’t have the time to experiment with an entire recipe from scratch but sear or grill some meat with a fabulous new spice mix, sauce, or dressing and you have a delicious new culinary adventure on the table in minutes.

    Despite this being a busy week I actually got to try out quite a few of her recipes (as well as having already cooked several from the blog) because so many are so fast and easy! Here’s what I’ve made so far and what I thought of it:

    -Dukkah: Love this blend. Initially I thought it was going to be too high of a spice to nut ratio but it actually works. It’s delicious!

    -Slow Roasted Tomatoes: Yum! This is a technique I knew about but never actually did. It’s really fast as most of the work is done in the oven. I had them with a French Omelette (also in the book).

    -Caramelized onions- I made a big batch of these to have them ready to add fast flavor to quick meals through the week. These do take some time and attention but do it all at once and enjoy them for several days.

    -Ghee: I’ve been making ghee for years and I love it. This should be a staple in everyone’s kitchen!!

    -Macadamia Nut “Ricotta”: It’s like cashew “cheese” but with macadamia nuts. And fewer carbs with a healthier fat profile! Plus it tastes amazing!

    -Citrus Vinaigrette: Bright tangy citrus flavors that light up your mouth. Super easy but super delicious!

    -Devils On Horseback: Normally I don’t do fussy little hors d’oeuvres type dishes but I already had the macadamia nut cheese and it looked really easy so I was like why the heck not. They are like bacon wrapped dates but better. They’re not as sweet and a little more complex in flavor. An excellent idea!!

    -Tomato and Basil Salad: I just so happened to have some nice heirloom tomatoes that…

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  3. 81 of 86 people found the following review helpful
    5.0 out of 5 stars
    This book may bring your life more happiness than sriracha., December 17, 2013

    I’m pretty sure this book is the most highly-anticipated cookbook to hit the market (Paleo or otherwise) in quite some time. Yes, we know, there are lots of Paleo books on the market (we have two, and an e-book). But this one, well it’s different.

    It was not super surprising to hear that Michelle Tam and Henry Fong were going to be unleashing even more deliciousness to the world via Nom Nom’s eponymous masterpiece (Nom Nom Paleo: Food For Humans). Despite having been somewhat on the inside loop knowing that this book was coming out, to say that I was beyond amazed once I got to see the book in the flesh would be a gross understatement. As I am very much a visual learner, seeing recipes accompanied by sometimes as many as 12 or 15 step-by-step photos is immeasurably helpful, providing the home cook with some guidelines as to what they should be doing and how things should be looking at varying steps during the cooking process. And, not worrying about ruining my iPad with some kitchen foibles was an added bonus (as the iPad app also includes lovely step-by-step photos).

    Michelle’s personality, her spunk and kitchen knowledge come across in spades in this piece of art. While I hesitate to use the word “foodie” to describe Michelle and Henry (a term I think gets over-used and abused), I can say unequivocally that these two LOVE food, and it is absolutely evident in the book. Michelle’s educational background in nutritional and food science not to mention the in-home exposure to really tasty eats thanks to growing up in her mom’s kitchen provided a strong foundation for such a love of all things culinary. As Michelle even shared in a recent blog post, when she travels, food experiences are her priority (adding that she “canceled a visit to see Michaelangelo’s David at the Galleria dell’Accademia because it got in the way of finding the best bollito misto in Florence”). It’s this obsession with food that takes Nom Nom Paleo: Food For Humans to the next level.

    While the over 100 recipes are fun, delicious and very often simple and easy to make, the animations and the special sections detailing everything from tool time to 20 tips to get you started in the kitchen to feeding kids this way to a fun cartoon about how Michelle lives her life as a blogger, mom, wife and nightshift working pharmacist are a visual feast and a veritable treasure trove for anyone and everyone – not just those living the Paleo lifestyle. While the book has Paleo in the title, this book deserves a place on just about every kitchen shelf (okay, maybe not a vegan’s, as they might not like the gorgeous pictures of Michelle learning to butcher a cow).

    What about the quality of the actual recipes, you say? Well, so far we’ve made homemade sriracha, siu yoke, kabalagala (plantain fritters) and none have disappointed. We’ve also bookmarked at least a dozen more we plan on making in the next week or two. For the complete listing of all the recipes included in the book, go to their whole page about the book and click on the section that says “Which recipes are in this book?” Not to mention so many of the recipes in the book are Whole30 compliant (and if you need more Whole30 inspiration you can check out the Nom Nom Paleo site where there are even MORE Whole30 recipes to send you on your merry way).

    Still not convinced that you need this book in your life or to give it as a gift? Michelle and Henry are such giving sorts that they have a whole 50 page free downloadable preview for you. Go check it out ([…] all you buyers who need to test-drive something before you buy. Trust us when we say you want this book. You need this book. This book might bring you more happiness than sriracha (well, at the very least it will bring you the happiness that is sriracha via her homemade recipe).

    Disclosure: we received an advance copy of this book, and have had a few weeks to test drive some of the recipes and pore over the pages. Our opinions are our own.


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