Cover image for The paleo chef : quick, flavorful paleo meals for eating well
Title:
The paleo chef : quick, flavorful paleo meals for eating well
Author:
Evans, Pete, 1973-
Personal Author:
Edition:
First edition.
Publication Information:
Berkeley : Ten Speed Press, [2015]
Physical Description:
vii, 215 pages : color illustrations ; 25 cm
Summary:
"Acclaimed chef Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare. The Paleo diet has taken America by storm as more and more people discover the health benefits of cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Pete Evans, one of Australia's leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York's Institute of Integrative Nutrition and an enthusiastic supporter of the Paleo movement, Pete's mission is to revolutionize the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more"--
General Note:
Includes index.
Language:
English
ISBN:
9781607747437
Format :
Book

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RM237.73 .E93 2015 Adult Non-Fiction Open Shelf
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RM237.73 .E93 2015 Adult Non-Fiction Non-Fiction Area
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RM237.73 .E93 2015 Adult Non-Fiction Open Shelf
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RM237.73 .E93 2015 Adult Non-Fiction Open Shelf
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RM237.73 .E93 2015 Adult Non-Fiction Open Shelf
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Summary

Summary

Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free, completely Paleo recipes that are worthy of a restaurant but effortless to prepare.

More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef , Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart.

Each and every one of Evans's innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living--and eating--the Paleo lifestyle has never been so effortless and so delicious.


Author Notes

Peter Daryl Evans was born in 1973 in Melbourne, Australia. He is an Australian chef, author and television personality. Evans launched the Hugos Restaurant Group with his brother David Corsi and they opened Hugos Bondi in 1996, followed by Hugos Lounge in 2000. Over 1998 - 2011, the restaurants in the Hugos Group were awarded eight Sydney Morning Herald 'Chef's Hats', 21 'Best in Australia' awards, and three 'Best pizza in Australia' awards at the Australian Fine Food Show. In 2005, Hugos won 'Best pizza in the world' at the American Pizza Challenge in New York City.

Evans has appeared in, and hosted, a range of television cooking programs. His first television job was for the LifeStyle Channel's Home series (2001- 2005) which he co-presented with Brendan Moar and Shannon Fricke. Evans filmed over 60 episodes of the show, which focused on styling, home, gardens, cooking and casual entertaining. From 2007 - 2009, Evans joined long-running television series Fresh with the Australian Women's Weekly with fellow presenter Lyndey Milan.

His book titles include: Fish, My Table, My Grill, My Kitchen, Pizza, Healthy Every Day, Going Paleo, One Pot Favourites, and Lunch Box.

(Bowker Author Biography)


Reviews 1

Booklist Review

Currently leading the pack of fashionable eating regimens, the paleo diet promises good health through a return to a diet that predates the beginnings of agriculture. It posits that all manner of modern-day malaises derive from prehistoric humans' learning to cultivate grains and those grains' present-day ubiquity in so many things we eat. A new variation of the long-popular high-protein diet, the paleo diet proscribes any sort of grain products, even low-gluten ones. It relies on meats, fish, vegetables, and fruits. Coconuts, both their oil and flesh, are a major source for dairy-like substitutes, and Australian chef Evans inventively uses a wide spectrum of herbs and spices to ensure full flavors from his recipes. Gathering some ingredients may be a challenge to those without an organic grocer nearby, but they may be found through Internet sellers. Evans' enthusiasm makes it appear painless to adapt the paleo diet to modern lifestyles.--Knoblauch, Mark Copyright 2014 Booklist


Excerpts

Excerpts

One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo ! Roast chicken thighs with garlic, lemon & herbs Serves 4 to 6 1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted 2 tbsp raw honey (optional) 1 tbsp dried Italian seasoning 1 tsp paprika 1 tsp onion powder 1⁄4 tsp red pepper flakes 6 boneless, skin-on chicken thighs 3 lemons, halved or quartered 4 shallots, halved 2 heads garlic, halved 3 sprigs rosemary, chopped 1 tsp dried oregano Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish Preheat the oven to 400°F (200°C). In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper. Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano. For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desired. Excerpted from The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well by Pete Evans All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.