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Beyond Bacon: Paleo Recipes that Respect the Whole Hog (Englisch) Gebundene Ausgabe – 2. Juli 2013


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Produktinformation

  • Gebundene Ausgabe: 304 Seiten
  • Verlag: Victory Belt Publishing; Auflage: 1 (2. Juli 2013)
  • Sprache: Englisch
  • ISBN-10: 1936608235
  • ISBN-13: 978-1936608232
  • Größe und/oder Gewicht: 20,3 x 2,5 x 25,4 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 57.132 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Über den Autor und weitere Mitwirkende

Stacy Toth and Matthew McCarry are the couple behind the popular blog PaleoParents.com. They offer award-winning recipes and detail their successes with the paleo diet. Together they lost 200 pounds and, along with their three active boys, recovered from various health issues simply by lifestyle change.

Part of their journey has led them to an appreciation for the environmental and health benefits of sustainably raised, pastured animals. Their second book, Beyond Bacon, is a love letter to pork and intends to show you exactly how they cook every cut of the whole hog.

Stacy and Matt also authored, Eat Like a Dinosaur, a bestselling allergen-friendly paleo cookbook. You can find them on their top rated podcast, The Paleo View.

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5 von 5 Kunden fanden die folgende Rezension hilfreich Von Nanna am 29. November 2013
Format: Kindle Edition Verifizierter Kauf
Ich versuche seit gut einem Dreiviertel Jahr nach Paleo zu Essen und gute Kochbücher sind mir immer Willkommen. Hier bekommt man aber viel mehr präsentiert, als nur ein simples Kochbuch. Stacy und Matthew haben hier ein Gesamtkonzept verpackt und bieten dem Leser weit mehr, als ein paar Rezepte mit Schweinefleisch. Jede Seite war ein Genuss, sei es nun an Information, Inspiration oder geschmacklich! Wem das Thema Paleo eine Herzensangelegenheit ist und wenn man sich mit dem Thema "Wie verarbeite ich ein ganzes Schwein am Besten" auseinander setzen möchte, dann ist man hier absolut richtig aufgehoben. Aber selbst für ein paar "Rezeptanregungen" kann ich es empfehlen! Viel Spaß beim Lesen
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Amazon.com: 223 Rezensionen
47 von 49 Kunden fanden die folgende Rezension hilfreich
Mouth watering photos and great recipes with easy to find whole food ingredients 2. Juli 2013
Von Alexa Reed - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
There are a few things you should know about me before reading on:
1)I cook a whole lot. I often wonder if I spend more time in the kitchen than I do doing everything else combined.
2)I am not what you would call a "reader." I very rarely read non-fiction books for pleasure. It is hard to engage me long enough to get really interested in something unless it has a great story line.
3)I don't like cookbooks much. I think this goes back to #1. I am not the kind of person who looks up a great recipe, goes out and gets everything I need for it & comes home to cook it up. I am more the kind who opens the fridge, freezer, and/or pantry and uses whatever I have to whip up a meal. Cookbooks just don't usually fit into that.

Enter Beyond Bacon...
I ordered a whole pig from my favorite local farm last year and have been cooking my way through it. When Stacy announced that she and Matt were working on Beyond Bacon, I was excited to have some new ideas to add into my family's menu rotation. I saved several of the more uncommon cuts so that I could try them using recipes in the book. When I was lucky enough to get a preview copy, I flipped through it and was immediately drawn in by the amazing photographs. The food looked incredible. Kudos to Aimee! I got it home and hoped to get some time to check it out. Then it got lost in the shuffle of life with kids. When I finally got a moment of quiet, I decided to reach for it. That was it. It had me at Bacon. I sat and read the entire thing. For several hours. I thought everything looked and sounded amazing, but still wasn't sure about using a cookbook for my family's meals, so I decided to look for recipes that I could make using just with what I currently had in the house. I hoped to find maybe one or two. I started writing them down and once I got to fifteen recipes I stopped writing. That's right, over fifteen recipes with no special grocery shopping needed! Finally a book that just used wonderful real food ingredients that I buy anyway. Amazing!

Things I love about Beyond Bacon:
*Wonderful information at beginning
*Layout of the pages was very easy to navigate
*Mouth-watering pictures of every recipe
*"Notes" or "Tips" listed on many recipes were extremely helpful
*Engaging story and/or information in the intro paragraph to each recipe
*Division of the recipe sections by preparation
*Farm house aesthetic
*Recipes with real, whole foods without too many hard to find ingredients
*Focus on pastured meats from sustainable, local sources
*Encouragement and ideas for nose to tail eating
*Great index listing both recipes and ingredients
*Easy to follow instructions (even on more difficult preparations)

Things I would've loved to see:
*Full recipe list in one place (They are listed in the front of each section.)
*Sample menus/combinations (There are some suggestions at the bottom of several recipes, but it left me wanting even more.)
*A few more green vegetable recipes. (My family eats a whole lot of green veggies.)

I set out to start testing and wanted to start with a cut I had been saving for months, the jowls. I set myself to work on this one recipe and I worked my way through the it (with lots of help from my little kitchen helpers). Once I was done with the recipe, I had a lovely pot of broth just asking to be used and some extra fat that I had trimmed from the jowls. I flipped through again and found the egg-drop soup, lard and crispy lardons. I got four recipes out of my one jowl recipe! I love it when nothing goes to waste and we all eat well because of it. I had planned on only making that recipe before writing this, but then I just couldn't help myself. I had to try more, so off I went to cook. We are still eating our way through all the wonderful food!

Recipes I've tried so far:
*Lard - Was incredibly easy to do following the instructions in the book. I have only ever done it in the crock pot before and mine has often been dark. It was a beautiful snowy white this time!
*Asian Short Ribs - These were incredible! I'm still thinking about how good they are. Darn. Now I have to go order some more short ribs.
*Egg Drop Soup - I loved this! What a wonderful way to have some protein with your healing bone broths. This will likely become a staple for me.
*Ham Pot Roast with Horseradish Mustard Glaze - I love horseradish and this did not disappoint.
*Hawaiian Pork Roast - The sweetness of the pineapple was delicious with the flavor of the meat and spices in the marinade.
*Perfect Pork Chops - Just like Stacy says in the book, I think me and steak have officially broken up. Pork chops are my new one and only.
*Crispy Lardons - My kids ate these for an evening snack. With a spoon. Enough said.
*Green Papaya Salad with Poached Jowl - Amazing flavors in this one! Will definitely be making again!
*Mashed Cauliflower - The creaminess was delicious. I added some fresh herbs and loved it!
*Faux-Tato Salad - The only one that got mixed reviews, but we were never big potato salad people anyway. I was intrigued by cooking jicama as I have always eaten it raw. It does cook up to a potato-like consistency, but I think I still prefer it raw.
*Sauteed Green Beans - A huge crowd pleaser. Will enter dinner rotations immediately.
*Rosemary Carrot Mash - Another huge pleaser! We make carrots all the time but have never mashed them. So yummy!
*Baconnaise - I am a huge fan of mayonnaise but hate all the junk that is usually in store bought versions. I've made my own many times, but this one is going to be my new favorite, for sure.

Ones I plan to try soon:
*"Corn" Dogs
*Sauteed Cabbage
*Triple Chocolate Freezer Fudge
*Scrapple
*Mexican Chorizo
*Lengua Carnitas
*Sweet Potato Drop Biscuits
...Who am I kidding? I want to try them all!
24 von 25 Kunden fanden die folgende Rezension hilfreich
Brilliant front to back, with mouth-watering, healthy recipes! 2. Juli 2013
Von TheSaffronGirl - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
It's not often that I get a cookbook and read cover to cover and truly enjoy every bit.

With Beyond Bacon, Paleo Recipes That Respect the Whole Hog, I stayed late into the night reading every single page from front to back! It is so much more than just a cookbook!

By the end of my reading, I had learned a few new things I ignored about this beautiful animal, the hog, was thoroughly impressed by Stacy and Matt's eloquent style, was salivating from all the mouth-watering photography, and had selected a number of recipes to try immediately...

Stacy and Matt, the authors of the Paleo Parents blog and Eat Like a Dinosaur (A Recipe and Guidebook for Gluten-free Kids), dedicate this book to the entire animal, from understanding how important it is that the hogs live and grow in a humane environment and how that affects the quality of their lives and their meat, to rendering your own lard, making your own cracklings, to explaining the health benefits of eating pork, dispelling the myths around the "risks" of consuming pork products, clarifying how to purchase the whole hog and recommending how to communicate with your butcher to get the right cuts for your needs, to beautifully presented, photographed and easy-to-follow recipes that include savoury dishes and sweet "thangs" that will intrigue and inspire you.

The book is more than a book with recipes; it's a well-written, well-researched, respectful praise to this animal, this omnivore, which is perfectly in balance (when raised humanely) with its environment both for us, its predators, and for the plants and animals lower than it on the food chain.

I was thoroughly captivated by the history and health lessons, which capture all of the important facts, yet are short and concise and do not bore or overwhelm.

And yes... drum roll...the recipe section is brilliant! With over 100 recipes that are I'd say 95% new and not on the Paleo Parent's blog, Stacy and Matt cover everything from the basics, breakfast, mains, sides to of course desserts.

The first recipe that captured my eye was Schweinehaxe, a dish that we've had many times in Germany and with which I hadn't thought of experimenting at home... now I will! And then there's Piggy Pot Pies made with Homestyle Biscuits, Savory Bacon Jam, Salted Caramel Bacon Sauce, Lard Pie Crust, Dutch Apple Pie, Salted Mocha Biscotti... just to name a few that look and sound so decadent that you cannot believe they are actually Paleo and healthy for you!

And oh, there are even two recipes for ice cream, one with bacon and another with prosciutto...the thought of that is just insanely tempting...

The book is simply a work of art, beautiful from the front cover to the back. Its rustic look is elegant and inviting for the foodie in all of us. And since it's a hardcover and printed on great quality paper, it will withstand the beating it will get in my kitchen, because it's going to be one of my favourite go-to recipe books from now on...

Thumbs up! I totally recommend buying this! You will not regret it.
17 von 17 Kunden fanden die folgende Rezension hilfreich
You had me at "bacon." 8. November 2013
Von Esther Schindler - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
There seem to be two types of paleo cookbooks. One spends half the book telling you about the benefits of the diet, with some recipes to illustrate how it's Not All Bad. The other type of cookbook -- obviously the kind I prefer -- has an introductory chapter or two to define the diet (and oh yeah, the reasons why), and then dives into a bunch of yummy recipes that just-so-happen to be paleo. Beyond Bacon is very much in the second category, and it's an easy one to recommend. Because it is, more than anything else, a "nose to tail eating" cookbook for those of us who like pork. In other words, it's not about what we _aren't_ eating (grain, in my case, maybe legumes in yours) but appreciating what we _are_.

The first section of the cookbook is level-setting, explaining "Why we wrote this love letter to pork," and it goes into more than why and how to find pastured pork, but also practical advice on how to order a whole pig (including what a cut sheet looks like: what thickness do you want the chops? what do you want to do with the loin?).

But then it dives into the meat (heh) of the book, which is where Beyond Bacon shines. Chapters are divided into the basics (lard, stock, sausages and cured meats); grilled and smoked recipes; soups and stews; braised and roasted pork; conventional preparations (e.g. pork chops, meat loaf); fried lard goodness; veggies and sides; sauces and dressings; sweet things. Just about every recipe has pork in it (at least lard) so don't pretend you'll find anything here to feed your vegetarian friend at Thanksgiving.

In the 6 weeks I've owned the book, I've made several things. Apple ginger tenderloin was really excellent, and didn't require much more preparation than "Throw it into a pan in the oven." (I could have used 3 apples instead of 4, though.) One salad was an absolute winner, made with prosciutto and figs (well, okay, dates; I couldn't find figs at the store). The biscuits -- made with blanched almond flour, tapioca flour, and coconut flour -- were very good, and the closest I've come to scratching my "I was biscuits!" itch. Spaghetti squash alla carbonara was... just okay. (I think I keep TRYING to like spaghetti squash more than I actually do; at any rate it's the best thing I've found to do with one of them.)

Best of all, Beyond Bacon encouraged us to make lard, which turned out great. (We used a slow cooker, turned to high, which kept us from having to worry about burning anything.)

One criticism: Whoever did the book's index should be sent to bed without dinner. The index is terrible. We knew there were biscuit recipes somewhere in here... but no listing for biscuits? Oh, it's under _homestyle biscuits_ in the Hs. Italian sausages are listed between Insanely awesome meatloaf and Italian tomato pork chop. Not in the Ss.

Despite that quibble, this is an excellent cookbook. It probably would not be the first paleo cookbook I bought -- Dana Carpender's 500 Paleo Recipes still holds that honor -- but it is very, very good indeed.
6 von 6 Kunden fanden die folgende Rezension hilfreich
Great Recipes - Beautiful Photography - Some Erroneous Information 28. Februar 2014
Von EAC26 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I'm a cookbook hoarder who has been doing this Paleo thing for almost 5 years now. I'm seriously not exaggerating when I say I have them all...plus a ton of non-paleo-specific books...I've broken two bookshelves so far. I had this baby pre-ordered as soon as the announcement was made and was so excited to dive in once it arrived (yes, it's taken me a while to actually get around to writing a review...although I've thought about doing it many times).
The great: As many reviewers before me have said, the photography is top notch. Everything is printed on solid, glossy paper and the book's actual construction is nice and sturdy. I love how Stacy and Matt go through the whole hog ordering process. Although it's something I've been doing for years, I appreciate that I have a reference resource for the people around me who are jumping on to the "bulk ordering" bandwagon. My biggest love are the recipes that utilize some of the lesser known cuts. Everyone knows how to cook a pork chop, yes? (well, maybe not everyone-it took me until I was married to start cooking pork, for no reason other than my parents rarely made it at home) But who knows how to braise a whole ham hock or make and stuff their own sausage? I do now!
The good: The dessert recipes are what get me. As someone with autoimmune issues, I can't eat most of them. Makes me sad, but it's not the author's fault. They put together some amazing spreads and through those, opened my cooking repertoire to integrate lard into more than savory applications.
The erroneous: The bacon recipe and the other ones that are cured and smoked call for "pink Himalayan salt" or "pink salt" (curing salt). This leads the reader to believe that they are the same and can be used the same way. This is 100% incorrect. Anyone who has ever researched making their own charcuterie known that the nitrates found in pink salt are there to protect the meat from developing botulism spores during the curing and smoking process. Pink Himalayan salt offers no such protection.
Bottom line: love the book, love the recipes, love the pictures, but use a different resource for bacon and sausage.
4 von 4 Kunden fanden die folgende Rezension hilfreich
A breakthrough Paleo book 26. Dezember 2013
Von L. Lodovi - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Having cooked out of Beyond Bacon for several months now, I am chastising myself for neglecting to post a review until today. This is, in short, a terrifically solid, well-written single-subject cookbook that ought to be held up as a breakthrough for Paleo books.

Until the release of Beyond Bacon, it seemed to me that the glut of Paleo cookbooks in recent years were all poorly-edited and rushed-to-print. Almost all of them contained glaring editing errors, out-of-order ingredient lists, stilted writing, hit-or-miss recipes, and blurry photos. (For example, although I like Diane Sanfilippo's Practical Paleo very much, even that book contains a number of inexplicably out-of-focus food photographs). The production quality of these early Paleo books was almost universally poor, especially relative to their "sticker" prices. As a convert to Paleo(ish) eating, I resigned myself to the fact that Paleo books were always going to lag behind mainstream cookbooks in quality.

Beyond Bacon changed all of that, at least for me. From the chalkboard-illustration cover design to the nicely laid-out pages, this is a beautiful hardcover that deserves to be in any cookbook collection. The recipes that I have tried are delicious, and the crisp photography is well done. I also appreciate all the information laid out by author Matthew McCarry about the place of well-sourced pork in a Paleo diet; in fact, this book was the catalyst for my participation in a pig-share (which has yielded me plenty of delicious pork over the past half-year).

Other books since the publication of Beyond Bacon have shown that Paleo books can be just as tightly edited and well-produced as non-Paleo cookbooks (though sadly, others have continued to show signs of shoddy writing and editing). Overall, this is a very encouraging sign that at least some Paleo cookbooks have a chance at breaking through to the mainstream, which is very welcome news indeed.
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