I don’t do book reviews nearly enough. People are kind enough to do it for me and then I suck at doing it for others. I don’t know why. I tend to not thoroughly look through other people’s books that much because I don’t want to subconsciously copy any of their recipes. It’s so easy to do. You see a flavor combination or a certain way they mixed the ingredients and then you want to do that because it’s such a good idea. Well I personally don’t want to get in trouble, so I stay off other people’s blogs and only glance through books. BUT I do love sharing some of my favorite cookbooks who are created by some of my favorite people. Michelle Tam from Nom Nom Paleo is one of those people. She is hilarious, she is intelligent, and she doesn’t boast. I absolutely love when people are such amazing people but don’t constantly brag about themselves and their accomplishments. Those people are few and far between nowadays.
But back to the book. Recently, Michelle Tam and her husband Henry Fong came out with their first cookbook, Nom Nom Paleo: Food for Humans. The book is absolutely stunning, not only with the animations that Henry put together which includes the whole family in animation, but all of the photography that went into this book. It is not easy nor is it always fun to take pictures of every step of creating your meals, that’s why many bloggers and cookbook authors do not take pictures of those steps, but Michelle and Henry did it for every single one of their recipes. Every recipe includes easy to read and follow directions, as well as pictures of every step throughout the process. It’s a pretty amazing thing to see. I had forgotten how helpful and convenient it was to have so many pictures to help guide you through a recipe, until I made this recipe of theirs and loved looking back to see that every step I was doing, was the right step.
This book includes over 100 recipes, half of which are brand new, never before seen recipes with about a bazillion pictures that get you inspired to get in the kitchen. The colors throughout this book are vibrant and get you excited to try cooking in new ways, and with different flavors. Along with Michelle’s sassy wit and fun-to-read lingo, you will seriously never get bored with this book. It’s beautiful. It’s a hard back book that will always stand out in your book shelf and have your guests peeking with curiosity.
At the end of the day, Michelle and Henry are fantastic cooks, amazing people, and incredibly inspiring bloggers. They created this cookbook both working full time jobs while raising 2 boys. They are people that create their own path and do exactly what they want to do. And it shows in this cookbook. They’ve taken the time to share with you all their lives and their passions. And the passion truly shows through in this book. If you are looking for the ultimate paleo cookbook, look no further, you have arrived.
But don’t just take my word for it, even though my word is correct obviously, feel free to click here to check out a 50 page preview of the book and to find out where the book is available. This book is sure to amazing. And while you’re at it, try out this recipe. It’s obviously going to be delicious, the title starts out with Mexican Chocolate for gosh sakes, but it’s seriously wonderful. Smooth, chocolatey and simply divine. Now go on, make it!
- 7 ounces dark chocolate (70% cacao or higher), finely chopped
- 1 (14 ounce) can full-fat coconut milk
- 2 large egg yolks
- ¼ teaspoon ancho chile powder
- ⅛ teaspoon kosher salt
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 1 cup whipped coconut cream
- 1 tablespoon ground cinnamon
- Place the chocolate in a bowl and set aside. In a saucepan, whisk to combine he coconut milk, egg yolks, chile powder, and salt. Drop in the cinnamon stick.
- Heat the mixture over medium-low heat, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon, 10-15 minutes. Watch he custard like a hawk- you don't want to overcook it. Remember: steaming is good, but simmering and boiling are bad. When in doubt, use an instant-read thermometer to ensure the final temperature is about 175 degrees F.
- When the custard is ready, take the pot off the heat, and fish out the cinnamon stick. Position a fine-mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits.
- Let the chocolate and custard mixture sit undisturbed for 5 minutes. Seriously: set a timer and walk away. Staring at the chocolatey goodness is just going to drive you bonkers.
- When your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you'll end up with grainy chocolate. (Mexican chocolate is traditionally coarse-ground and can be crumbly in texture, but I prefer my pots de creme to be sinfully smooth.) Steady, slow stirring is essential for ensuring a stable emulsion. Once you've achieved a smooth mixture, stir in the vanilla extract.
- Divide the mixture evenly among eight 2 ounce espresso cups or ramekins, and cool to room temperature. Cover the cups with plastic wrap and refrigerate for at least 4 hours.
- When you're ready to serve, remove the pots de creme from the fridge and spoon a dollop of the whipped coconut cream onto each cup.
- Dust with a shower of cinnamon, grab a spoon, and dig in.
Hands-on time: 30 minutes
Total time: 4½ hours