Just wanted to share some cool news: my Honey and Citrus Glazed Ham recipe is featured in this year’s People Magazine Holiday Entertaining issue! Definitely one of the highlights of my cooking/blogging career so far.
If you get a chance to grab a copy, let me know what you think. I pared down the recipe slightly to appeal to a broader audience, but it still definitely carries my personal touch to it. It’s awesome to see a Paleo recipe in such a widely-circulated magazine! And I must admit, it’s pretty surreal to be able to go into any supermarket right now and grab a picture of yours truly.
In the months leading up to my cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my third giveaway, I’m giving away a $100 gift card from Lava Lake Lamb! They were kind enough to provide the lamb I used in my recipes for the cookbook. As you’ve seen from previous lamb recipes on my site, their lamb is delicious and of the highest quality. One of my favorite blog recipes using their products is Homemade Gyro Meat, which I made last year (pictured above).
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends December 10th 2013, and I will pick a winner on December 11th. Giveaway limited to US residents. Good luck!
A while back I received an email asking if I’d like to come visit the Culinary Institute of America’s campus in Hyde Park, NY. At first, I was hesitant to accept the invite – what did they want from me in return? – but it turns out they simply wanted to show me their program in case I wanted to share it with my readers. Eager to have an inside look at one of the biggest and most-respected culinary schools in the country (I mean, come on, Anthony Bourdain!), I accepted the offer and spent a couple days on campus. Along the way, I familiarized myself with their program and ate some delicious food. The folks at the school were also kind enough to share one of their recipes with me, which I’ve included below.
In the months leading up to my cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my second giveaway, I’m giving away seven of my favorite kitchen tools:
Wusthof 7″ Santoku knife ($100)
13×18 baking sheet ($13)
12×7 cooling rack ($16)
10″ cast iron skillet ($16)
quick-read thermometer ($18)
4-cup fat separator ($15)
3 square yards of cheesecloth ($5)
As you’ll see in later posts, I highly encourage everyone to try cooking through my book when it releases. These tools will definitely help you get on your way. Note that this giveaway is for brand new versions of the items pictured above, not the actual items I used to make the book – I’m far too attached to my tools to give them away!
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends November 23rd 2013, and I will pick a winner on November 24th. Giveaway limited to US residents, and items will be shipped via Amazon.com. Good luck!
In the months leading up to my newly-announced cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my first giveaway, I’m teaming up with Blendtec to give away one of their Designer Series blenders (factory restored, $500 value), plus a Twister jar ($120 value).
Blendtec was kind enough to send me one of their blenders about halfway through cooking the recipes that would make it into the book. Our ordinary blender worked fine for what we needed, but the Designer Series Blendtec blenders take cooking to a whole new level. The touch-screen interface is a thing of beauty, and its features take the guesswork out of blending altogether. We now use it for just about all of our pureeing, blending, and sauce-making needs, as seen in this week’s Gobhi Musallam recipe.
To enter the giveaway, simply click here and enter via Rafflecopter. The giveaway ends November 2nd 2013, and I will pick a winner on November 3rd. Giveaway limited to US residents. Good luck!
It’s hard to believe that my last Paleo cookbook roundup was only two months ago, because I’m already getting overwhelmed with another stack of new books. So I think I’m going to continue to write these review roundups each season. Personally, I can’t wait for the next roundup, since by then I’ll finally get my grubby hands on the Nom Nom Paleo cookbook!
Since we’re talking about cookbooks, I’d be remiss if I didn’t mention that I announced my own cookbook last week, which will be out next February. If you haven’t already, I’d really appreciate it if you considered pre-ordering my book; pre-order sales go a long way towards getting it distributed and placed in high-profile stores. I’m a relatively small fish in the big Paleo pond, so every sale helps. Thanks! Okay, enough about me, let’s dive into other peoples’ hard work.
It’s time to let you guys in on a little secret. For the past year I’ve been working on a cookbook, which I’m calling The Ancestral Table: Traditional Recipes for a Paleo Lifestyle.
The book will feature over 100 classic traditional and international recipes, much like what you’ve come to expect here on The Domestic Man. All dishes are gluten-free and Paleo-friendly. Many of the recipes are brand new, while others are updated versions of those already on this site, re-developed from the ground-up. I’ve even added a couple of dessert recipes – a first for me.
The recipes in my book will be aligned with my belief that safe starches (like white rice, tapioca, and potatoes) and some forms of dairy have a place in the modern interpretation of the Paleo diet. Essentially, this is the first Perfect Health Diet cookbook – so it’s only fitting that Paul Jaminet graciously provided the foreword.
If you follow a more strict interpretation of Paleo, never fear! The Ancestral Table is mostly filled with strictly Paleo offerings, and the book will also include a substitution guide for anyone wanting to convert the other recipes to a “cleaner” version of Paleo while maintaining maximum taste.
More info can be found on the book’s landing page. It will be out on February 11, 2014 – just four months away! – and is available for pre-order on Amazon and Barnes & Noble.
I hope you’re as excited about the book as I am. I think you’ll really like it.
Last week I attended the third annual Ancestral Health Symposium in Atlanta, GA. It was a week of firsts for me – the first time I’ve attended AHS, the first time I’ve presented at a conference, and my first trip to Atlanta.
It tends to happen every year, but this year’s summer months have been especially busy for our family and in truth I’ve had a heck of a time maintaining my weekly blogging schedule. I’ve been sent several excellent cookbooks over the past couple months and I wanted to take a second and do some quick write-ups about them in case you’re interested in expanding your Paleo and Gluten-Free cookbook library.
Congratulations to Abby F. who won the giveaway!
It’s with great pleasure that I take a minute and review Beyond Bacon: Paleo Recipes that Respect the Whole Hog, written by my friends Stacy Toth and Matthew McCarry (also known as the Paleo Parents). It’s the epitome of what I have been waiting to surface out of the Paleo world: a classy, beautiful, and relevant cookbook that holds its own against traditional cookbooks on the market today.
Beyond Bacon is a Paleo book with a lowercase “p” – the fact that the recipes happen to be Paleo takes a backseat, letting the dishes speak for themselves (and trust me, they can and do speak for themselves – more on that in a second). It’s the kind of book you’d expect people to buy only to find out later that it’s a book based on dietary restrictions.