Paperback: 208 pages
Publisher: Page Street Publishing (June 2, 2015)
Language: English
ISBN-10: 1624141196
ISBN-13: 978-1624141195
Product Dimensions: 8.1 x 0.7 x 8.9 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (184 customer reviews)
Best Sellers Rank: #9,868 in Books (See Top 100 in Books) #6 in Books > Cookbooks, Food & Wine > Special Diet > Wheat Free #32 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat #37 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Low Carb
I first borrowed this book from the library and, glancing through the pages, I quickly saw many recipes I'd like to make. The cookbook is also inexpensive so purchasing it was a no brainer.With post-it notes sticking out of many pages I began my Primal Low-Carb Kitchen experience. The Eggplant Lasagna was delicious and filling with the Hearty Meat Sauce featured in it's own recipe. The Bacon Cheeseburger Soup was another winner. The Pancetta Parmesan Risotto (made with riced cauliflower) was also tasty. I'm still working on the leftovers. Cheddar Dill Biscuits (mmmm) I think I will make today as I already have the ingredients (cream cheese, egg, dill, shredded cheese, almond flour, heavy cream..just mix and drop mounds on muffin top pan.The book sections are Resources (I like the the 6 difference Seasoning Blends recipes part), Starters such as Carmelized Onion and Horseradish Deviled Eggs, Main Dishes such as Muffuletta Chicken (next on my list to make), Soups & Salads such as Chicken Pot Pie Soup, Sides and Snacks such as Rainbow Vegetable Noodles, Lemon Blueberry Muffins, Breakfast such as Lemon Chia Pancakes, Dressings and Sauces such as Creamy Chive Blue Cheese, Easy Peasy Pizza Sauce, Lemon-Garlic Aioli.I appreciate that in some of the recipes a slow cooker is used such as the soups and Pulled Pork with Bacon Barbecue Sauce, for instance.Each recipe has a mouth watering color photo, on it's own page, as well as a small write up with Kyndras thoughts about the dish and perhaps a tip on what it would be good paired with. Serving size is included as well as Calorie, Fat, Protein, Carb counts and sifting through the book the recipes look to be pretty much in line with the Low Carb, High Fat way of eating.
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