Man, there are a lot of new books out right now. I have a mounting pile that needed some attention, some that I personally bought and others that were sent for me to review. I thought I’d take a moment and briefly look at these additions to my growing library.
Left: Chili Con Carne from The Ancestral Table. Right: Texas Chili from The Slim Palate Paleo Cookbook
I don’t know about you guys, but my teenage years were not very productive. I played and sang in punk rock bands, and we churned out a cassette tape release every six months or so. That was about it. At the time I felt like a pretty prolific chap, but it pales in comparison to the milestones that teen blogger Joshua Weissman (the writer behind the website Slim Palate and the newly-released cookbook, The Slim Palate Paleo Cookbook) has reached in the past couple of years.
Writing a cookbook is not easy. Surviving your teenage years is not easy. Somehow, Joshua managed both, and while I can’t speak for how easily his adolescence is going, this book is a significant accomplishment in and of itself. But this book is even more impressive; it is the tale of one young man’s journey from obesity to health (he lost 100 pounds along the way). Ultimately, this project is more than a cookbook – it’s an early chronicle of someone destined for great(er) things.
Since I personally have an autoimmune condition, I have a lot of respect for the Autoimmune Protocol. For those unfamiliar with the concept, the protocol is aligned with the Paleo Diet (you know the drill – meats, seafood, veggies, fruits) but also eliminates other troublesome foods in an effort to further reverse autoimmune issues. The main culprits are nightshades (peppers, potatoes, tomatoes), eggs (especially the whites), dairy, alcohol, and most nuts and seeds.
I’ve dabbled in the protocol over the past couple of years, eliminating certain foods for months at a time and then re-introducing them to see how I react to them. Most recently I eliminated eggs for about four months because I found myself feeling tired after eating them; I started eating eggs again this month without any issue. There are a ton of factors involved in diet and health, so I’m not saying outright that eliminating eggs for a short period of time directly affected my resiliency, but I think there is good reason to abstain from certain foods from time to time. After all, this mimics the seasonality of human diets preceding our modern era, as well as many religious practices that have endured over the years.
When I wrote The Ancestral Table I didn’t necessarily keep the Autoimmune Protocol (“AIP”) in mind, especially since two incredible-looking cookbooks on the subject are coming out this year (see: The Paleo Approach Cookbook and The Autoimmune Paleo Cookbook). After doing the math, 55 of the 112 recipes found in my cookbook are AIP-friendly or easily modified to be so. While at first I thought this number was pretty low, after talking with some experts I was happy to find that 55 is actually a fairly high number compared to many of the Paleo cookbooks out there, since many of them rely on nut-based flours for texture, something that is rarely found in The Ancestral Table.
So I thought it would be worth your time to publish an AIP guide for anyone looking to buy my book while on an elimination diet. For more information on the Autoimmune Protocol, check out my friend Sarah’s site, ThePaleoMom.com.
Hi everyone, hope you’re enjoying my recently-released cookbook, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle. I’ve read an overwhelming amount of nice reviews, and it’s been very heartwarming. Thank you to everyone for that.
So now it’s my time to give a little something back. Here’s a list of current giveaways that feature the book, and other great news; I’ll be doing a series of signings throughout March, and I’m also offering a service where you can buy personalized signed copies of The Ancestral Table through my local independent bookstore, shipped to your home.
Note that I’ve set up an Events page (on the top-right of this site) where you can check back for updates on signings, cooking demos, and other fun stuff.
People say nice things about companies all the time, and I’m always leery of endorsements. After all, companies are just big, hulking, impersonal machines, right? While it’s probably easy or convenient to say that The Ancestral Table is solely the result of my own hard work over the years, the truth is that my cookbook wouldn’t have been possible without the support of many people, chief among them my friends at US Wellness Meats. I realize that sounds a little extreme, so hear me out.
Two years ago, I sent them an email asking if they were interested in partnering for some recipes. This was my first time putting myself (and this blog) out there like that, and I felt sheepish writing such an assuming email – after all, at the time I had only a few hundred Facebook “likes” and a regular readership of around 50 people. But the USWM team saw something they liked in my little site, and sent me a box of various meats to work with; they also added me as their April 2012 Featured Chef, and my website took off from there. I attribute the turning point of this blog – from something I was writing for mostly myself to what it is today – to their support in early 2012.
I know, it’s totally unfair of me to be writing about how people like my book when it won’t release until Tuesday! I’m a big jerk. But I wanted to take a minute and thank the people that have helped to bring some attention to The Ancestral Table during these past couple of weeks, and to share some of their impressions of the book. Without further ado, let’s dig in.
I think it’d be really fun if you cooked through The Ancestral Table, and I’d love to follow you on your journey. I wrote this book with that very idea in mind, and for two specific kinds of people. First, for anyone that is looking to try out a more healthful way of eating, this might be the tastiest way to go about it. Secondly, for anyone that’s been eating a Paleo-style diet for a while and is looking to either 1) try out some new dishes or 2) ramp up their skills in the kitchen, I think this is also a great solution.
I’m not saying that you have to exclusively cook every meal straight out of this book (after all, there are only a couple breakfast recipes in here), but I have a feeling that most people (and their tastebuds!) will benefit from cooking frequently out of my little tome.
It would be awesome if you shared your progress as you cook your way through The Ancestral Table. Please send me emails, upload pictures to my Facebook page, tag me on Instagram. Or simply use my nifty little hashtag, #theancestraltable, so that I can find it.
To kickstart your new adventure, I wanted to provide you with a list of items (tools and ingredients) that you’ll need in order to tackle most of these recipes. That way, when the book releases on February 11th you can jump right in.
I’m happy to announce that I’ll be hosting a release party for The Ancestral Table: Traditional Recipes for a Paleo Lifestyle in just two weeks! Come celebrate, and bring your copy of the book to get signed! One of my favorite DC bookstores (Politics & Prose) will also be selling copies of book during the event (signed, of course).
Red Apron Butcher has been kind enough to host the event, keeping their lights on an extra two hours so we can enjoy the party exclusively. Light refreshments will be served, including Suet (Tallow) Fries with Rosemary and Garlic Confit, Pork Rinds with Lard Dip, and more! A cash bar (stocked with your favorite wine, beer, and hard cider) and butchery (charcuterie, lard, and broth) will be available.
Saturday, February 15th, 8pm-10pm
Red Apron Butcher (Union Square)
1309 5th St NE, Washington DC, 20002
Come meet some of your favorite Paleo bloggers, including Bill & Hayley from Primal Palate, Matt & Stacy from Paleo Parents, Alex Boake, and Brent & Heather from Virginia is for Hunter-Gatherers. More friends and bloggers are joining every day, so check back often!
Entry is free, but please RSVP as soon as possible so that I can get a proper headcount (we don’t want to run out of food!). Don’t miss out – free grub and great company!
See you there!
P.S. I just wrote a guest post for my good friend Michelle (Nom Nom Paleo): 8 Things You Didn’t Know About Russ Crandall’s The Ancestral Table. Check it out!
With early copies of The Ancestral Table making their way into the hands of media and reviewers this week and next, I’ve been getting a little reflective lately. More than once during some recent marathon email sessions, I’ve had to remind myself of why I wrote this book in the first place (hint: it wasn’t to get more emails). After sitting down to think about it more than a few times, I thought you might be interested to hear why I wrote my cookbook.
I’m happy to say that I have a copy of The Ancestral Table sitting on my lap as I type this! While I was at work yesterday, I got an email from my publisher that the first copy – hot off the press – was en route. As you can imagine, it was the longest workday ever.
But this post isn’t (only) about gloating that I have an early copy of the book. Serendipitously, Amazon has also updated their webpage for my book to now include theor “Look Inside!” feature, which allows you to get a glimpse of a good chunk of the book (40 pages, to be exact). So check it out, if you’re inclined, to get an idea of what you’ll get when The Ancestral Table releases on February 11th.
It may sound funny, but writing, designing, and shooting The Ancestral Table was the easy part. Now I actually have to promote and sell the thing! That’s where you come in. If you’re excited about the book, please tell your friends about it! Tweeting, Instagramming, Facebooking, Pinteresting, texting, snail mailing, or simply shouting out my cookbook’s landing page link – http://thedomesticman.com/cookbook – would be really helpful. Heck, call your congressman while you’re at it. Politicians eat food, too. I even have a hashtag going (ridiculous, right?): #TheAncestralTable.
It would be beyond awesome if this little book went viral, and people started cooking more delicious, healthy meals around the world.
Thank you for your support and readership. I can’t wait for you to see the book.