“I love this book for its sound techniques, flavorful pairings, and innovative dishes. There’s also a contagious joyousness about the way Michelle presents food that makes you want to cook along with her. I want to cook Paleo because she makes it look so fun!”
—Michael Ruhlman, James Beard Award-winning cookbook author
NOM NOM PALEO: FOOD FOR HUMANS
Over 100 Nomtastic Recipes!
New York Times Bestseller + James Beard Foundation Award Nominee!
Crackling with humor and bursting with flavor, Nom Nom Paleo offers a fun, fresh approach to cooking with whole, unprocessed ingredients free of grains, legumes, and added sugar. New York Times bestselling authors Michelle Tam and Henry Fong have cooked up a visual feast with their debut cookbook, featuring more than 100 foolproof Paleo recipes and over 900 step-by-step photographs and cartoons. There’s something for everyone here, whether you’re a busy mom, a triathlete in training, or a lifelong foodie who’s curious about the “caveman” approach to eating.
The heart of this book is Michelle’s award-winning recipes, which The Kitchn has heralded as “often Asian-influenced, often California-inspired, and always popping with flavor.” Building blocks such as Paleo Sriracha and Magic Mushroom Powder lay the flavor foundation for many of the dishes in the rest of the book, including Walnut Prawns, Eggplant “Ricotta” Stacks, and Devils on Horseback. You’ll find everything from down-home comforts like Yankee Pot Roast and Chicken Nuggets to the exotic flavors of Siu Yoke (Crispy Roast Pork Belly) and Mulligatawny Soup. These pages contain everything you need to maximize flavors and save time in the kitchen—all while transitioning to a real-food lifestyle. Paleo has more to offer than just optimal health. Nom Nom Paleo delivers innovative recipes with a big scoop of personality on the side, and will make you excited to play in the kitchen again.
Plus, there are butt jokes in this book.
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“This book is a must-have for any kitchen, Paleo or not. Packed with delicious inspiration and easy-to-follow recipes, it makes bold, international flavors accessible to cooks of all skill levels.”
—Melissa Joulwan, bestselling author of the Well Fed cookbook series
