I've been reading—and sampling recipes from—the 30 Day Guide to Paleo Cooking, the soon-to-be released third cookbook by Hayley Mason and Bill Staley. A copy was sent to me for an honest review, and I am delighted with the content and the overall presentation. While this book is aimed more for the newcomer to Paleo nutrition with tear-out shopping lists and a 30 day menu, the recipes are a delightful extension of their innovative cuisine from Make it Paleo and Gather, with the exception that there are no desserts, appropriate for the 30-day detox period. The book, a sturdy nearly 9 x 12 paperback printed on quality glossy paper, is divided into three parts: 1. What is the Paleo Diet? with testimonials, helpful ideas on what to eat and drink, growing your own food and meal-building; 2. the 30 Day Meal Plan showing basic ingredients and shopping lists for each week; and 3. the Recipes which are sectioned by type: Breakfast, Chophouse, Fish and Seafood, Ground Meat, Pasta, Salads, Sides and so on. This is a beautiful book, well-written with timely information on the benefits of not only eating Paleo but of using high-quality ingredients. The recipes are wonderful. To date I have made the Kale Salad with Bacon and Fig Vinaigrette, Buttered Squash Ribbons, Roasted Rosemary Carrots with Onion (which worked perfectly with a Greek-style boneless leg of lamb) and the Smoky Roasted Turnips with Bacon. Each was a delight and had simple-to-follow directions. I am looking forward to testing the Garlic Ginger Chicken and the Italian Wedding Soup. Even if you're well on your way to Paleo cooking, this book is worth every penny just for the recipes. The publication date is June 11th but you can pre-order now from Amazon. Highly Recommended.
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