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Beyond Bacon: Paleo Recipes that Respect the Whole Hog download epub

by Matthew McCarry,Paleo Parents,Stacy Toth


Epub Book: 1655 kb. | Fb2 Book: 1587 kb.

In Beyond Bacon, Stacy Toth and Matthew McCarry apply this important but lost art to eating the whole ho. First off, Beyond Bacon is the most visually stunning Paleo cookbook I have seen, with an absolutely beautiful design

In Beyond Bacon, Stacy Toth and Matthew McCarry apply this important but lost art to eating the whole hog. They provide practical tips on everything from finding affordable pastured pork, to working with lard, sausages and cured meat, to making flaky and delicious Paleo pie crusts. First off, Beyond Bacon is the most visually stunning Paleo cookbook I have seen, with an absolutely beautiful design. I have really high standards in this department, and I have to say I am seriously impressed with the photographer Aimee Buxton's skills and the way the book was put together. Every recipe has a photo, and represents the food accurately and beautifully.

Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them. 1. Beyond Bacon: Paleo Recipes that Respect the Whole Hog. McCarry Matthew, Toth Stacy.

Matthew McCarry and Stacy Toth are authors of paleo cookbooks - find out about them here! A cover of a book .

Matthew McCarry and Stacy Toth are authors of paleo cookbooks - find out about them here! A cover of a book the Mr recently finished- CJ Hughes - Chalkboard Artist - Print & Advertising - Weddings - Chalk Murals.

Start by marking Beyond Bacon: Paleo Recipes that Respect the Whole Hog as Want to Read: Want to Read savin. ant to Read.

Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire animal. While bacon might be the most popular part of the pig for those following the paleo diet. What others are saying. Beyond Bacon: Paleo Recipes that Respect the Whole Hog by Matthew McCarry and Stacy Toth of y Stone of Paleo Parents. Naturally Sweetened Treats Community Cookbook.

Beyond Bacon Paleo Recipes that Respect the Whole Hog. S. Berenice. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy. Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat - not to mention high in Vitamin D, a deficiency for most Americans.

This gorgeous book is filled with paleo recipes that use the entire hog. Yes, even desserts

This gorgeous book is filled with paleo recipes that use the entire hog. Yes, even desserts. Caramel Praline Lard Fudge, Maple Pecan Lard Scones, The Best Brownies, Salted Mocha Biscotti and Chocolate Butter Cream Frosting to name a few) As I browsed through the recipes, I was impressed with the overall layout of the book. The presentation makes it easy to follow and provides great images of the food. And here’s the moment I cast fear aside to sound like a major ner. love the typeface throughout the book

Stacy Toth and Mattthew McCarry are also known as the Paleo Parents and have a successful book already under their belt. In this new book, they explore recipes that Respect the Whole Hog.

Stacy Toth and Mattthew McCarry are also known as the Paleo Parents and have a successful book already under their belt. Stacy also runs a great podcast, which I’ve had the honor of being a guest on. Inspiring people to use more parts of the animal is what is needed, as hundreds of folks get turned onto the Paleo diet every week and discover that fat is good for you. Bacon is great, but there is only so much bacon on a pig. We need to be rendering lard, making more.

If you’re into cooking real, fresh, whole foods, and you like or love pork, you’ll want to check out Beyond Bacon: Paleo Recipes That Respect The Whole Hog by Stacy Toth and Matthew McCarry (Victory Belt Publishing 2013)

If you’re into cooking real, fresh, whole foods, and you like or love pork, you’ll want to check out Beyond Bacon: Paleo Recipes That Respect The Whole Hog by Stacy Toth and Matthew McCarry (Victory Belt Publishing 2013). Stacy and Matt, author’s of Eat Like a Dinosaur, a family-friendly paleo cookbook aimed at children and their parents, have created a cookbook that is beautiful enough to grace any coffee table and practical enough to guide both newbies and experienced cooks in the purchase and preparation of every part of the pig, not just the most popular parts (bacon and. Chops).

Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire animal. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy. Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat - not to mention high in Vitamin D, a deficiency for most Americans. Beyond Bacon breaks the myths behind this often eschewed meat and shows you how create delectable dishes that are grain-, legume-, dairy-, and refined sugar-free. Beyond Bacon allows you to improve your health and the environment by focusing on sustainable swine. Don't let the dried out pork of your youth scare you away! All the recipes in Beyond Bacon are elegant yet approachable, making it the ultimate cookbook for the foodie in you. You'll find: Perfect Pork Chops, better than most restaurant steaks, Pho Soup with chitterling "noodles" and other healing and delicious soups and stews to stretch your dollar, the already-famous Savory Bacon Jam fantastic with green apples or our Homestyle Biscuits,sweet treats made luxuriously rich with lard, such as Grain-Free Pie Crust, Salted Mocha Biscotti, Chocolate Fudge, and Maple Lard Scones,instructions on how to properly BBQ and smoke your meats as well as recipes to make your own sauces,instructions for curing your own bacon, pancetta and even home-made sausage better than store bought,details on how to properly fry foods, like Corn Dogs with Potato Crisps and Sweet & Sour Pork, andan extensive guide on how to make and cook with nutrient dense essentials: pork stock and CLA-rich lard.In Beyond Bacon, Stacy and Matt show you that there is much more to pork than just the belly. Not only are the recipes creative and inspiring, but they also teach the reader that you can enjoy food, while having great respect for the animal. Along with unbelievably delicious recipes, the photography by Aimee Buxton takes you on a beautiful journey that has yet to be seen in the Paleo community. This book is a stunning masterpiece, front to back, nose to tail. - Hayley Mason and Bill Staley of Primal Palate, authors of Gather, 30 Day Guide to Paleo and Make it PaleoBeyond Bacon breaks down the preconceived notions of pork that many people in the United States have come to adopt. It is not just a book filled with gorgeous recipes and photos, but a truly informative resource that will push the boundaries of what you thought you knew and give reason to start using ingredients that are fresh, wholesome, and respectful to the whole hog. Beyond Bacon is an innovative cookbook and it is astounding how many delightful dishes can be made when putting the entire hog to use. I for one, am excited to step outside of my comfort zone and begin rendering my own lard, preparing sausage from scratch, and incorporating more healthy pastured pig into my overall diet. -Danielle Walker author of Against All GrainCan you be an animal-lover AND a meat-eater? My answer is yes, and this book goes beyond (literally) what I ever could have expected to confirm that for me. We know people are crazy for bacon, but that opens the door for some seriously thoughtless consumption, tempting us to forget the lives of the animals we're eating. Stacy and Matt bring front-and-center the concepts of loving, appreciating, respecting and understanding our food. And that's what living a truly nourished lifestyle is all about. -Liz Wolfe of Cave Girl Eats, author of Modern Cave GirlA delightful book that teaches you how to use the whole pig, which is the most affordable and environmentally sustainable choice you can make. This is what our great-grandparents used to do, and it is what we should all do again. As Matt and Stacy say, 'Out with the new, and in with the old. -Kelly Brozyna of The Spunky Coconut, author of The Paleo Chocolate Lovers Cookbook

Comments: (7)

Windworker
Beyond Bacon is the kind of book that you'll love to have in your kitchen (forget your book shelf, it won't spend much time there). In full disclosure, Hayley and I are friends of Stacy and Matt and also the authors of several cookbooks ourselves (Gather, the Art of Paleo Entertaining,The 30 Day Guide to Paleo Cooking: Entire Month of Paleo Meals, and Make it Paleo: Over 200 Grain Free Recipes For Any Occasion. We mention that because we know what it takes to make a special book that people will enjoy. Not only do the recipes have to be outstanding - that's a given with a cookbook - but it has to present the content in a useful and attractive package. Beyond Bacon hits it out of the park, showing that nose to tail eating is something that can be enjoyed by anyone.

We're sure a lot of reviewers will ooh and ahh over the photos (by Aimee Buxton) and design of this book... and rightly so, because it's breathtaking. Leading up to this review, we decided to put some of the recipes in this book to the test. If you want to see more about that, you can visit our blog post here: [...]

We settled on four recipes: Rendering Lard, Crispy Lardons, Swedish Meatballs, and Rosemary Carrot Mash. The first two recipes go hand in hand, so they were a natural fit. Lard is used in a number of recipes in the book, so having some on hand is very handy. It's an easy recipe to execute, so we'd recommend anyone with the book to start out with it. Once the lard is rendered from the ground back fat, you can continue to cook the remaining bits and come out with beautiful, tasty little nuggets called Lardons. Since we were making dinner, we also decided to make the swedish meatballs and rosemary carrot mash. Both were incredible.

While that's only four recipes from the book, that's enough of a random sample to at least gather the general quality of the recipes in this book, and that's very high. The book is organized logically, with a nice front section that covers all sorts of topics related to pork and nose to tail eating. Naturally, Stacy and Matt also cover some of the popular questions surrounding cooking with lard, like "Isn't that REALLY UNHEALTHY?" ... in short, it's not, and they do a fantastic job of debunking that myth.

While this book is subtitled "Paleo Recipes that Respect the Whole Hog" - you needn't be scared off by the Paleo part, or the "whole hog" part, either. What this book contains are delicious real food recipes that anyone would enjoy. And while it contains recipes for utilizing most parts of the pig, the overwhelming majority are what we would both consider "normal food" that wouldn't be off-putting to most readers.

As authors ourselves, there are few books that come out that truly impress us. Beyond Bacon resides near the top of that very, very short list. Bravo Stacy, Matt and Aimee. Do yourself a favor and click "add to cart" - you won't be sorry!

-Hayley and Bill
Bort
I bought this book because I love pork, I could care less about paleo. I am gluten free by force. I raise, butcher, cure, and smoke my own pork so I am a fan of the pig. The curing instructions are a bit scary. I am glad to see they didn't have an issue with nitrites and happy to see them mention that all the so called uncured stuff has ingredients that are naturally high in nitrites to do the same thing they just don't say nitrates or nitrites. The thing I have issue with is how they explain nitrites. Pink salt is not pink because of nitrites. It is pink because they add red food coloring so you don't mistaken it for regular salt and poison yourself. Also pink Himalayan salt is naturally pink it doesn't contain nitrites. This could be bad if someone reads this book and think all pink salt is the same. I figured the author or publisher would have had someone who knew what they were talking about look over it before they printed it for errors, especially if it has something to do with food safety. So right off the bat I wrote off any curing instructions in the book. We have only tried one recipe so far. The biscuits needed tweaking. They are kind of greasy, like leave grease stains on a towel if you put them on one, but they were moist. There was so much baking soda in them you couldn't eat them plain. a heavy slathering of strawberry jam was needed to cover up the strong baking soda taste to them. My wife doesn't experiment like I do with recipes so I know she followed it to a tee. Some of the meat recipes looked good so I and going to try a few more but if they all need tweaking of some kind I see this book getting resold. Its a good idea just a mediocre execution.
Moronydit
I loved this book, and found it extremely inspiring and exciting, even though I eat mostly on the autoimmune protocol.

First off, Beyond Bacon is the most visually stunning Paleo cookbook I have seen, with an absolutely beautiful design. I have really high standards in this department, and I have to say I am seriously impressed with the photographer Aimee Buxton's skills and the way the book was put together. Every recipe has a photo, and represents the food accurately and beautifully. My first test of a cookbook is always how much it makes me want to cook after flipping through it, and in this case I ran straight to the farmer's market to see what pastured pork was available so I could start cooking ASAP.

Another thing that I love about this book, is that it is so much more than a recipe book. In the first section, Matt and Stacy have gone into the details about why it is important to get pastured pork, where to find it, how to buy a whole animal, butchering options, the history of raising pork, the science behind the healthfulness of eating pork, and how to safely prepare it. This section is sprinkled with beautiful photos of happy pigs roaming in green pastures. I think it is extremely important to consider not only what we are eating, but how that food has been produced, and Matt and Stacy really do that justice. They have written this from the perspective that most people's experience with pork has been bacon, ham and pork chops, without considering that there are the other parts of the animal to be considered. They make a great argument for using the whole animal, and tell readers what they need to know about buying one.

Even if the book is beautiful and inspiring, it doesn't mean much if the recipes aren't good. In this book Matt and Stacy present us with a wide variety of fare, from staples to exotic foods, easy to difficult, all including pork in some way. They include how to make staples like bone broth, lard, cured meat and sausages, as well as a section on how to grill and smoke meat. In the week that I have been cooking out of the book, I rendered lard and built a smoker using their instructions, made the citrus-infused pork burgers, smoked pork shoulder, crispy lardons, bacon chicken, maple sage butternut squash, and the best brownies. I found every recipe unique and delicious, with easy to follow instructions.

As far as how well the book follows the autoimmune protocol, it is definitely not a strictly AIP book. I counted over 40 recipes that were already AIP or could be easily made AIP with simple modifications (like omitting things like paprika, pepper or cayenne). Of all of the excluded AIP foods, nightshades are pretty well represented, although in the recipes I made I found that they were easily be substituted with other ingredients, like garlic or ginger. Although I believe someone who was strictly AIP would still enjoy the book, it would be better for those who have been successful in some reintroductions, like nuts, seeds or eggs. I am to the point where I can tolerate some of these things in moderation, so I will be making some of the recipes that include these ingredients on occasion.

All in all, Matt and Stacy have really raised the bar for Paleo cookbooks. This book should be in everyone's collection!
Beyond Bacon: Paleo Recipes that Respect the Whole Hog download epub
Cooking by Ingredient
Author: Matthew McCarry,Paleo Parents,Stacy Toth
ISBN: 1936608235
Category: Cookbooks, Food & Wine
Subcategory: Cooking by Ingredient
Language: English
Publisher: Victory Belt Publishing; 1 edition (July 2, 2013)
Pages: 304 pages