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I thought that Mark was working on one to be finished after the PB book... is that right? Mark? Anyone?
Meanwhile, there are lots of great websites that post primal recipes (including my own blog. haha)
... and I've found kitchen inspiration by flipping through "regular" cookbooks and then using a recipe as a jumping-off point for something primal. I don't know how comfy you are with "playing" in the kitchen though so that may not work for some people.
Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.
I have not considered buying the books as the author seems to think that olive oil, salt, soy sauce, peas, sweet potato, mayonnaise, paprika, tomato, cayenne pepper, honey, flaxseed, protein powder, chilli, tomato pasta sauce, capsicum, maple syrup, arrowroot, butter, chocolate, millet flour and goats cheese are all paleo ingredients.
I am a recipe freak. But lately, I end up flipping through them and then saying "Oh, I could do soooo much better with this and that and this", so I have this huge recipe binder full of 'inspirations' ;-)
I even 'eye-ball' my baking to the tune of a dash of baking powder here, some Almond Flour there, pinch of salt and voila! my own recipe, but I'll bed darned if I know how to replicate it!
I would by Mark's Cookbook though, since my roots are still tied to LOVING cookbooks, especially with full-featured photos!
I've found gluten free recipes to be helpful sometimes, as long as you're not going for bread replacement type recipes. Though mostly I've been searching through the recipe archives on this site and having great success with nearly all of the recipes I've tried. Especially good: stuffed eggplant, cobb salad, and primal jambalaya!
the author seems to think that olive oil, salt, soy sauce, peas, sweet potato, mayonnaise, paprika, tomato, cayenne pepper, honey, flaxseed, protein powder, chilli, tomato pasta sauce, capsicum, maple syrup, arrowroot, butter, chocolate, millet flour and goats cheese are all paleo ingredients.</blockquote>
During the Paleolithic Age most of northern Europe and north America were still under the ice sheet. If Stone Age people are in question, it's the people of the Mesolithic Age that are of interest. This is after the Pleistocene gave way to the Holocene:
Some of the plants in that list are New World plants, so won't have been available to most people during that era. (But so what?)
Protein powder, like any non-natural foodstuff is probably best in the bin (and would be even if people in the past had been using it).
Honey was (and is) of very great significance to Stone Age people. To the Bushmen (actual living Stone Age people) it has a sacred significance, and they would even risk death to get it:
Some old French cookbooks published before the low-fat ideology really took off might be good.
I've got one called the The Norman Table by Claude Guermont. I've never used it much, but there's some interesting stuff in there. The sweet baked goods are obviously out, but some of the meat recipes look good:
"Baked Pork chops with Sauteed Apples and Cream" - an easy one
"Moules a la Mariniere" - a classic
"Terrine de Lievere" - hare terrine, if you can get the hare
Found a good cookbook at my library, and I checked Amazon, they have a few copies there, too:
Back to Protein, the Low Carb, No Carb Meat Cookbook by Barbara Doyen. It's definitely a keeper, I'm going to buy myself a copy. It's got 450 recipes, each one designated as one of the following: No Carbs, Trace (less then 1g per serving), Very Low Carbs (5g or less), and Low Carbs (10g or less).
Lots of helpful sidebars, too, and recipe variations. There's even a section devoted to wild game meats for those true Grok hunters out there!