The Ancestral Table: Traditional Recipes for a Paleo Lifestyle

The Paleo Recipe Book

The Ancestral Table: Traditional Recipes for a Paleo Lifestyle

Critically-acclaimed food blogger Russ Crandall presents over 100 classic and traditional recipes for a gluten-free, whole foods lifestyle. Beautifully photographed and tirelessly researched, The Ancestral Table will provide you with the tools to approach cuisine in a way that is healthful without sacrificing taste.

In The Ancestral Table, home chef and blogger Russ Crandall (who blogs at The Domestic Man) combs through the pages of history and refines a selection of beloved traditional r


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3 thoughts on “The Ancestral Table: Traditional Recipes for a Paleo Lifestyle

  1. 60 of 60 people found the following review helpful
    5.0 out of 5 stars
    International spin on Paleo and gluten-free cooking, February 11, 2014
    By 
    Bill & Hayley (Pittsburgh, PA) –

    This review is from: The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (Paperback)
    I think most people who own a lot of Paleo cookbooks (or have to sift through the growing number of Paleo cookbooks) would like to know the following things about this book that set it apart from the rest:

    - The recipes are different. Not like a little different… like, vastly different from the other books. Russ takes on the role of being your culinary tour guide around the world. Each recipe is accompanied with a nice amount of background on the dish, as well as a little personal story when relevant. And while there are some exotic recipes in this book, there are also some familiar ones that are dead ringers. His pizza crust recipe is out of this world. My wife and I have made it two times this week. Okay… THREE.

    - The ingredients are what I’d call “laid back Paleo.” Russ’s approach is more Perfect Health Diet slanted, which I actually tend to find sensible (another reviewer called it Sensible, and I agree). It is not a strict Paleo book, not do I believe is it intended to be. However, while there are dishes that include white rice, potatoes, and dairy – there is also an extensive substitution guide in the back of this book.

    Some other general points about this book. It’s beautiful, well organized, and nicely designed in what I would call a minimalist style. I like that. I like seeing design elements clearly on the page, adequate white space to leave notes if needed, and the beautiful photos accompany every recipe.

    If you’re interested in a Paleo book with a laid back, more culinary approach to Paleo cooking (and you aren’t put off by some intermediate-level recipes), this is the book to get. Definitely!

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  2. 24 of 24 people found the following review helpful
    5.0 out of 5 stars
    Exactly the Book I Was Looking for, February 12, 2014
    By 

    Verified Purchase(What’s this?)
    This review is from: The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (Paperback)
    I have been following the Perfect Health Diet for about 10 months now and have been wondering if there ever would be a cookbook to support the diet. I have a few Paleo cookbooks but, as people have noted, those recipes tend to have very few complex carbs in them.

    Interestingly, I found this cookbook a few days ago as I was doing some searches around the word “tapioca”. (I was getting a bit tired of only eating rice, potatoes, sweet potatoes and peas for my complex carbs, but didn’t know of many tapioca recipes except for pudding.) I was sooo excited when I saw Paul Jaminet’s name on the book, and noticed that there was still a day or two before it was released, so I immediately put in my order.

    As others have noted, the cookbook has a beautiful presentation and photographs, with a supportive foreward by Paul Jaminet. I also loved the fact the author (Russ Crandall) wrote a bit about his personal journey towards eating well. At first I was a bit hesitant in reading it wondering if it would be “too long”, and well boring, but I was pleasantly surprised. He has had some unique experiences in his life, and he does write about them in an engaging manner. Russ has an “everyday person” style to his writings which contrasts nicely to Paul’s and his wife’s more scientific style of writing. The Jaminet’s style of writing was absolutely essential to the writing of the Perfect Health Diet as the whole point of the book was to show the diet was developed and based on scientific studies. However, there are a number of people (per comments on the Amazon reviews of the PHD book) that really struggled with some of what was written due to not being used to reading that type of book. Those individuals will probably find this book more comfortable to read.

    Mr. Crandall has a slightly more relaxed take on dairy, which I was very glad to see. My ethnic heritage is primarily Northern European which has the lowest percentage of lactose intolerance, but one of the highest percentages of severe problems with wheat. I am the classic example of this–no one in my family has ever had problems with dairy (I was in the first generation not to grow up on a dairy farm on my father’s side in at least 200 years), but I have Celiac’s disease and have been gluten-free since the year 2000. So, an author who completely accepts dairy will always be my friend. :)

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  3. 21 of 21 people found the following review helpful
    5.0 out of 5 stars
    What took me so long to try this amazing cookbook?, July 20, 2014
    By 
    LCW
    (VINE VOICE)
      

    Verified Purchase(What’s this?)
    This review is from: The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (Paperback)

    That was a rhetorical question. One I know the answer to. Carbs. Plain and simple a fear that this was a carby starch fest that wasn’t “right for me”. How many times have I said that and heard and seen it come from other low carbers.

    So what made me try this book? A simple desire to add moderate amounts of starches back to my diet. I read The Perfect Health Diet, was impressed, realized it wasn’t an all you can eat Las Vegas style buffet of carb goodness, and so I figured maybe this cookbook wasn’t either. I was right.

    What it is is an exceptionally well done book with beautifully styled pages full of food that not only looks delicious but tastes just as good. I consider myself a well traveled well read person and growing up in HI I cook a wide variety of dishes and cuisines. This book still challenges me with some delicious yet unfamiliar recipes. You may have to do some searching for certain ingredients, galangal how you elude me!!, but the internet casts a wide net and almost nothing impossible to find. There are the familiar too, of course, like Shepherd’s Pie, Clam Chowder, Salisbury Steak, Fried Chicken, but I urge you to not flip past the Nabemono, Lomi Lomi Salmon, or the Gamjatang. While some recipes may stretch your palette and culinary repertoire, none of them are excessively difficult, fussy, or tedious.

    Safe Starches (starches that are low in plant toxins) are fairly represented in this book and I urge everyone to give them a fair try in the name of not demonizing real foods and eating from as wide a variety of foods as possible. Still, for those who must or simply wish to remain low carb there are plenty of easy substitutions like cauliflower rice, mashed cauliflower, turnips, rutabaga, celeriac, etc. Or you can do half mashed potatoes half mashed cauliflower. Basmati rice is easy to mix with cauliflower rice and makes a delicious lower carb fried rice. My point is don’t let a fear of “carbs” stop you from experiencing this culinary masterpiece.

    For the past month I’ve been cooking my way through this book and am loving it! So lets get to the important part…how’d the food taste?

    Basic Red Sauce: This is an easy and versatile marinara that goes well with a huge variety of dishes. I’ve used it with zucchini noodles, on a baked potato with ground beef/sausage mix, over chicken breasts, and baked eggs in it. It’s deeply flavored but light and fresh tasting without the excessive heaviness that some sauce recipes can have.

    Teriyaki Sauce: I’m from HI and I hate Teriyaki. Or at least I thought I did. I find most of it too sweet and obnoxiously salty. Not this one. It’s complex with just the right amount of flavoring. I’ve had it on grilled chicken, korean style ribs, and pork chops.

    Beet Salad: This is really beet, carrot, and potato salad but that’s kind of long for a title I guess. Whatever, it’s delicious and a dish that is going into regular rotation around here. The earthy sweetness of the beets and carrots combined with the creamy starchiness of potatoes mixed with the tang of pickles is a genius combination.

    Saag Paneer: Dairy is something I usually do without, save for butter and ghee, but I readily broke that rule for this dish. And have zero regrets. In fact, I’m going to break it again soon. The flavors are amazing, authentic, and it was actually easy. Even making the cheese from scratch. I couldn’t find black mustard seeds in time and so used regular old yellow ones. I’m not sure how much a flavor difference that made but it was delicious nonetheless.

    Various ways to make rice: OK this was one part that I found excessively tedious and complicated. Being from HI I grew up on sticky asian style rices and had only had Basmati in Indian restaurants. A rice cooker is the best way to cook rice but I’ve gotten really good at doing on a stove in a pot with some water. I followed the directions for steamed Basmati Rice and compared it to rice cooked on the stove. I couldn’t tell the difference honestly. So next time I will forgo the soaking, lining a pot with coconut oil, sliced potatoes, and carefully forming the rice into a conical shape and just cook it “normally”. I do agree that sticky rice should be soaked but I found the directions in the book too complicated otherwise and just go low and slow in a pot with some water. I encourage everyone, no matter how you cook it, to eat some sticky rice with mango drizzled with coconut milk. Amazing.

    Colcannon: Mmmm comfort in a skillet. And with healthy greens! Add and egg or two and it’s a delicious filling breakfast. I don’t know what kind of sausage is authentic but I’ve tried with several and it’s all good.

    Tostones: The hardest part about this dish is finding plantains green enough. Incidentally riper plantains make this nice and desserty with a drizzle of honey and toasted…

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