- 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: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 293.813 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Beyond Bacon: Paleo Recipes that Respect the Whole Hog (Englisch) Gebundene Ausgabe – 2. Juli 2013
|Neu ab||Gebraucht ab|
Kunden, die diesen Artikel gekauft haben, kauften auch
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Wenn Sie dieses Produkt verkaufen, möchten Sie über Seller Support Updates vorschlagen?
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.
Die hilfreichsten Kundenrezensionen auf Amazon.com
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.
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.
Ähnliche Artikel finden