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100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh
Celebrated chef and healthy-living expert Sam Talbot shows us how to make wildly delicious, nourishing food—using healthy, wholesome ingredients.
Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot’s nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives.
Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free.
Forget fat-free, low sodium, zero trans-fat, and the like—the hottest new food claim is not needing a claim at all. Eat. Real. Food.
Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot’s nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives.
Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free.
Forget fat-free, low sodium, zero trans-fat, and the like—the hottest new food claim is not needing a claim at all. Eat. Real. Food.
256 pages, Hardcover
Published April 4, 2017
25 people are currently reading
769 people want to read
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Displaying 1 - 30 of 57 reviews
April 1, 2017
Extemely gorgeous cover on this one. It features a photo of a recipe found within. Has great composition. Interesting and eye-catching typography.
This was a gorgeous little cookbook! It had yummy photos. Eye-catching graphics and typography work. Easy to follow recipes and was packed full with all sorts of great information for cooking and eating healthy.This cookbook starts off with an introduction by the author. Followed by chapters dedicated to the following...
-- A 5-Step guide to keeping it real.
-- Pantry Must Haves
-- The 100% Real Food Fridge
-- Sam's Game Changing Substitutions
-- Equipment Essentials
-- Juicing 101
-- Basic Recipes (Almond Butter, Walnut Butter, etc.)
We also get an excellent array of different recipes for all occasions. The recipes themselves include little TIPS and are marked as being GLUTEN FREE, VEGETARIAN, VEGAN OR DAIRY FREE.
Here are some of the yummy recipes included in this cookbook...
-- World's Fluffiest Pancakes
-- Spiced French Toast With Roasted Apricots
-- Mango And Maca Smoothie
-- Avocado Toad-In-The-Hole with Baked Ham and Salsa Verde
-- Spring Pea and Mint Spread
-- Spicy End Of Summer Melon Salad
-- White Bean And Cilantro Hummus
-- Mini Falafel Pocket Sandwiches
-- Chicken Meatball Banh Mi
-- Gluten Free Shells And Cheese With Peas
-- White Fish Curry
-- Savory Corn Cake Fritters
-- No-Bake Tropical Almond Butter Bars
-- Plantain Chips
-- Scallop And Chicken Shumai
-- Sweet And Spicy Pork
-- Coconut Rice
-- Crispy Green Tomatoes
-- Rice Pudding With Acorn Squash And Cinnamon
-- Blackberry Shortcakes With Almond Cream
This is one I would recommend adding to your cookbook collection ASAP.
February 28, 2017
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This is a real winner of a cookbook! I'm really enjoying recipes with healthy but still tasty recipes, using ingredients that aren't processed, packed full of unnatural sugar or using lots of the bad kind of fats (healthy fats I'm all over!) and this ticks all the boxes.
100% Real is great for healthy eating inspiration. There are instructions for what you should be trying to eat and what you should try and avoid, though if you know a lot of it already you can just skip straight to the good stuff - the recipes!
There are flavour combinations that I'd never usually have thought of, and some really interesting ideas that I'm looking forward to trying out. There are some recipes that don't really appeal to me, but then I find that with most recipe books to be honest - and there's plenty here to keep me inspired! There are also some great recipes for making your own sauces and dressings (the chilli oil, vietnamese sauce and 'dijonnaise' look particularly great!) as well as snacks and different sections on various types of recipes. So there's 'Morning essentials', 'Banging bowls', 'Sandwiches, salads, and spreads', 'Proteins on the ground and out of the surf', 'The vegetable fix'... the list goes on. So whatever you fancy, this book has it covered - and all with real food (and yes, Sam Talbot does explain what he means by 'real food', too!)
I am really impressed at the variety of dishes in this book. The photos are beautiful, and there's an image for pretty much every recipe too, which is always a bonus! I have earmarked a load of recipes to try out, and have tried a few already which have proved both fairly easy to create, healthy, and - most importantly of all - tasty.
Highly recommended. Though I am reviewing the e-book version, I'll be purchasing a physical printed copy of this book to keep in my kitchen - I have a feeling I'll be turning to it a lot!
* Many thanks to Time Inc. Books for providing a copy of this book. *
This is a real winner of a cookbook! I'm really enjoying recipes with healthy but still tasty recipes, using ingredients that aren't processed, packed full of unnatural sugar or using lots of the bad kind of fats (healthy fats I'm all over!) and this ticks all the boxes.
100% Real is great for healthy eating inspiration. There are instructions for what you should be trying to eat and what you should try and avoid, though if you know a lot of it already you can just skip straight to the good stuff - the recipes!
There are flavour combinations that I'd never usually have thought of, and some really interesting ideas that I'm looking forward to trying out. There are some recipes that don't really appeal to me, but then I find that with most recipe books to be honest - and there's plenty here to keep me inspired! There are also some great recipes for making your own sauces and dressings (the chilli oil, vietnamese sauce and 'dijonnaise' look particularly great!) as well as snacks and different sections on various types of recipes. So there's 'Morning essentials', 'Banging bowls', 'Sandwiches, salads, and spreads', 'Proteins on the ground and out of the surf', 'The vegetable fix'... the list goes on. So whatever you fancy, this book has it covered - and all with real food (and yes, Sam Talbot does explain what he means by 'real food', too!)
I am really impressed at the variety of dishes in this book. The photos are beautiful, and there's an image for pretty much every recipe too, which is always a bonus! I have earmarked a load of recipes to try out, and have tried a few already which have proved both fairly easy to create, healthy, and - most importantly of all - tasty.
Highly recommended. Though I am reviewing the e-book version, I'll be purchasing a physical printed copy of this book to keep in my kitchen - I have a feeling I'll be turning to it a lot!
* Many thanks to Time Inc. Books for providing a copy of this book. *
April 20, 2017
From my world of Random Genres comes ANOTHER cookbook review.
*facepalm*
I read this hoping to get some simple ideas on eating "clean," however this was much more in depth than I had anticipated. For someone like me who likes to bake but hates to cook this book was just too putzy for my interests (and probably my abilities).
Maybe I shouldn't focus on eating "clean" and should instead just focus on eating "not quite so dirty."
Review copy provided by NetGalley in exchange for an honest review.
*facepalm*
I read this hoping to get some simple ideas on eating "clean," however this was much more in depth than I had anticipated. For someone like me who likes to bake but hates to cook this book was just too putzy for my interests (and probably my abilities).
Maybe I shouldn't focus on eating "clean" and should instead just focus on eating "not quite so dirty."
Review copy provided by NetGalley in exchange for an honest review.
March 23, 2018
It’s time to get back to real food and Chef Sam Talbot has created an essential guidebook to help both professional and home cooks get 100% real. I was drawn to this book by the title first and then by Chef Sam’s story. He’s a Type 1 Diabetic and a fan-favorite from Bravo’s Top Chef. He knows food and knows what it means to pay close attention to what he puts on the plate. His philosophy is simple: strike a balance between what’s healthy for you and what you enjoy eating.
His five steps to keeping it real reaffirmed to me I’m 100% real. Check it out:
Eat plants and greens for real
Cook at home at least three times a week
Don’t eat fabricated or super processed food
Focus on FFP (Fat, Fiber and Protein Super Trio)
Find the fun in food; don’t be a judgemental jerk
Chef Sam then gives you some helpful tips on revamping your pantry, fridge and freezer. I related to this part because it wasn’t until I married a Chef (who’s now retired) that I understood how crucial it was to have a fully stocked pantry, including nuts, herbs and grains. This allows creativity in your food prep and you’re not having to go to the store every day. Herbs can turn an ordinary dish into the sublime.
The rest of his book is chockful of delicious, healthy recipes for every meal. I’ve tried a few and here are my favorites:
Ripe banana and dark chocolate pancakes with maple syrup and coconut cream
White bean and cilantro hummus
Mini falafel pocket sandwiches
Savory corn cake fritters
Sweet and spicy pork on coconut rice
Apples foster with coconut and whisky caramel
I highly recommend this cookbook, even if you don’t have diabetes in your family. It’s time to get real about food and support our local farmers. It’s a win-win all around!
Disclaimer: I received an ARC from Oxmoor House (Time Inc. Books) via Netgalley in the hopes I’d review it.
My Rating: 5 +stars
This review first appeared: https://princessofthelight.wordpress....
His five steps to keeping it real reaffirmed to me I’m 100% real. Check it out:
Eat plants and greens for real
Cook at home at least three times a week
Don’t eat fabricated or super processed food
Focus on FFP (Fat, Fiber and Protein Super Trio)
Find the fun in food; don’t be a judgemental jerk
Chef Sam then gives you some helpful tips on revamping your pantry, fridge and freezer. I related to this part because it wasn’t until I married a Chef (who’s now retired) that I understood how crucial it was to have a fully stocked pantry, including nuts, herbs and grains. This allows creativity in your food prep and you’re not having to go to the store every day. Herbs can turn an ordinary dish into the sublime.
The rest of his book is chockful of delicious, healthy recipes for every meal. I’ve tried a few and here are my favorites:
Ripe banana and dark chocolate pancakes with maple syrup and coconut cream
White bean and cilantro hummus
Mini falafel pocket sandwiches
Savory corn cake fritters
Sweet and spicy pork on coconut rice
Apples foster with coconut and whisky caramel
I highly recommend this cookbook, even if you don’t have diabetes in your family. It’s time to get real about food and support our local farmers. It’s a win-win all around!
Disclaimer: I received an ARC from Oxmoor House (Time Inc. Books) via Netgalley in the hopes I’d review it.
My Rating: 5 +stars
This review first appeared: https://princessofthelight.wordpress....
March 21, 2017
This is a lovely cookbook, with a healthy, ‘real food’ only philosophy, and plenty of great recipes.
The author, Sam Talbot, urges you to cook at home, eat a lot of fruits and vegetables, not to eat fabricated or super-processed foods, not to eat foods that are labelled low-fat or reduced fat foods, and not to be too strict or hard on yourself.
Talbot says that eating more fruits and vegetables will make you feel better, and personally I have found that to be true. I feel so much better when I eat more fruits and veggies.
Things I loved about the book:
Vegan, Vegetarian, Gluten Free and Dairy Free recipes are labeled clearly.
The backgrounds were varied and interesting, without lessening the readability of the text.
The recipes were original and delicious, with easy to follow directions.
I felt that the author was taking great care in the preparation of this book. He comes across as caring and genuine.
Highly recommended for every home chef, regardless of dietary restrictions(as there are many options included).
**eARC Netgalley**
The author, Sam Talbot, urges you to cook at home, eat a lot of fruits and vegetables, not to eat fabricated or super-processed foods, not to eat foods that are labelled low-fat or reduced fat foods, and not to be too strict or hard on yourself.
Talbot says that eating more fruits and vegetables will make you feel better, and personally I have found that to be true. I feel so much better when I eat more fruits and veggies.
Things I loved about the book:
Vegan, Vegetarian, Gluten Free and Dairy Free recipes are labeled clearly.
The backgrounds were varied and interesting, without lessening the readability of the text.
The recipes were original and delicious, with easy to follow directions.
I felt that the author was taking great care in the preparation of this book. He comes across as caring and genuine.
Highly recommended for every home chef, regardless of dietary restrictions(as there are many options included).
**eARC Netgalley**
March 7, 2017
With clear directions and beautiful photography you are drooling or earmarking pages of your next favorite meal. I enjoyed the explanation of a good pantry for healthy eating with less waste of expired food. It's a must on any modern cookbook shelf.
May 8, 2018
Trying to eat healthier and this book makes it easy!
March 1, 2017
As books like this go, 100% Real: Insanely Good Recipes for Clean Food Made Fresh is one of the better books I have read. Author Sam Talbot, who was diagnosed with diabetes when he was a child, has learned to prepare healthy meals. I suspect living with diabetes influenced his style of cooking and eating.
I liked his thinking about what real food is versus fabricated food. His comments were practical and down-to-earth. In particular I liked his tip to eat at home at least three times a week when it comes to keeping it real without going crazy.
The author says his cookbook contains a wide variety of recipes and recipe styles. He has thoughtfully tagged recipes with icons that clearly state the recipe style. You will find tags called Vegetarian (V); Vegan (VE): Gluten-Free (GF) and Dairy-Free (DF) making it easy to find the type of recipe you want.
The one downside I found is the use of nuts in his recipes. You'll find lots of recipes using nuts, so if you are allergic to nuts you might want to take a pass on this cookbook.
Some of the recipes you'll find in his cookbook include:
World's Fluffiest Waffles (contains pecans and suggests using almond or hemp milk)
Souffle Omelet with Swiss Chard and Mixed Herbs
Roasted Tomato-and-Red Pepper Romesco
Warm Bacon, Avocado, and Comte on Toasted Rustic Bread
White Fish Curry (uses coconut milk)
Savory Corn Cake Fritters (uses coconut milk or any nut milk)
Scallop-and-Chicken Shumai
Chile-Rubbed Skirt Steak with Rustic Chimichurri
Bok Choy with Oyster Mushrooms
Grilled Squash with Pine Nuts and Basil
Apples Foster with Coconut-and-Whisky Caramel (uses coconut sugar)
Rice Pudding with Acorn Squash and Cinnamon (uses almond milk and macadamia nuts)
Recommend.
Review written after downloading a galley from Net Galley.
I liked his thinking about what real food is versus fabricated food. His comments were practical and down-to-earth. In particular I liked his tip to eat at home at least three times a week when it comes to keeping it real without going crazy.
The author says his cookbook contains a wide variety of recipes and recipe styles. He has thoughtfully tagged recipes with icons that clearly state the recipe style. You will find tags called Vegetarian (V); Vegan (VE): Gluten-Free (GF) and Dairy-Free (DF) making it easy to find the type of recipe you want.
The one downside I found is the use of nuts in his recipes. You'll find lots of recipes using nuts, so if you are allergic to nuts you might want to take a pass on this cookbook.
Some of the recipes you'll find in his cookbook include:
World's Fluffiest Waffles (contains pecans and suggests using almond or hemp milk)
Souffle Omelet with Swiss Chard and Mixed Herbs
Roasted Tomato-and-Red Pepper Romesco
Warm Bacon, Avocado, and Comte on Toasted Rustic Bread
White Fish Curry (uses coconut milk)
Savory Corn Cake Fritters (uses coconut milk or any nut milk)
Scallop-and-Chicken Shumai
Chile-Rubbed Skirt Steak with Rustic Chimichurri
Bok Choy with Oyster Mushrooms
Grilled Squash with Pine Nuts and Basil
Apples Foster with Coconut-and-Whisky Caramel (uses coconut sugar)
Rice Pudding with Acorn Squash and Cinnamon (uses almond milk and macadamia nuts)
Recommend.
Review written after downloading a galley from Net Galley.
July 9, 2017
I would like to thank Time Inc. Books for providing me with a free electronic ARC, via Netgalley, of this book in exchange for an open and honest review.
Regular readers of my reviews will come to know I am very much into wholefoods, local foods, in season foods and eating as a part of life rather than a fad or trend… And so should realise that when I say I really loved this cook book, that it contains all of the above!
So what is 100% Real all about? It’s a cook book (duh!) that helps give a better understanding to just eating real food and enjoying it. And by real it isn’t meaning living off kale, mung beans and organic tofu…. Though hey - don’t knock them until you’ve tried them. ;-)
No, 100% Real explains how pizza, pasta, burgers, cakes…. is all real! Well, it CAN be if made from the right ingredients. Ditch the synthetic substitutes, manufactured meat and other rather nasty things. Choose fresh, local, in season fruits and veg, choose good artisan bread free of all the bleaches and preservatives, choose ethical raised and finished meats, choose unrefined sugars. Eat what you like - in moderation of course - but make sure you choose the real version and not the man made fake version.
This is almost identical to my own food beliefs and so I found this book very inspiring, great to read (the non-recipes bits as well as the recipes) and honestly feel this is what cook books should be about today. Actually - cooking books, cooking shows, cooking lessons - they should all be about this simple 100% Real approach to food.
Though I will say here and now not all the recipes were appealing to me - yes my food intolerances and allergies got in the road. Won’t anyone think of we the allium intolerant? When you are lumbered with needing to cook/eat wheat, barley, rye, dairy, seafood, lamb and allium free (before we get into the fussy food issues) - you can really come across as a PITA (Pain In The Arse) when looking through a cook book. But I am getting used to it and so know when to skip a recipe or study it for modification to a ‘Janis friendlier’ option. I’m a big girl, I can do it. And so, when I say not all the recipes are appealing to me… that doesn’t mean everyone is going to screw their noses up at them. It just means I am more limited to what I can eat, not that the recipes themselves sucked. They didn’t - it is totally my fault. :-D
Though, I will have to say there was one recipe that is all about roasting your own veg, making a sauce from scratch, etc… that then calls for a shop bought pre-cooked chicken. And that made me pause a moment. Why? I would much rather buy a local truly free range ethical chook (that’s chicken in Australian by the way) and cook it along with the veg… But hey, it’s not as if I HAVE to buy a pre-cooked chook. I could roast it myself and still rock it at that recipe!
That is what I am trying to say - the book allows to you to be flexible while still showing you how to cook and keep food 100% Real. Yes, follow the recipes to the letter to ensure you get as close to the same results as Mr Talbot as possible. But the recipes also seem to say - cook to suit yourself, as long as you keep it 100% Real. So, to me, this is a very user friendly cook book for home cooks of any level.
Oh, and I will add that Mr Talbot also tries to accommodate for the more main stream food intolerances and allergies and a lot of the recipes listed are gluten free, dairy free, vegetarian or vegan… sometimes a combination of these. So, although it’s not a book written to cater for any specific dietary requirement, they are still considered and easily recognised by the clear symbols at the top of each recipe. The introduction to 100% Real also explains all this - which is why people should really read ALL of a cook book and not just the recipes. Just saying. ;-)
As for the review from a layout point of view - it is clear, precise and easy to read and follow, and each recipe has a gorgeous photo of the finished items to entice you into making it. Although the recipes are all in imperial measurements, there are a few different conversion charts at the back of the book so we on the metric system have been thought of. ;-)
Would I recommend this book to others?
Yes I would. This really is the sort of cooking and therefore cook book we should all be following. It doesn’t dictate a trend, fad or what I call a “Foodism” - a food faith so out there it comes across as similar to a fanatic religion. No, this book is what the title says it is. 100% Real. And no, you don’t need to be diabetic to buy and use this book! I’m not (yet… genetics indicate type two likely) but love cooking with whole foods, local foods and real foods. I love unrefined sugars, making my own nut butters and all the fun things this gorgeous cook book encourages. This is not a diabetes cook book - it is a cook book on keeping EVERYONE’S food 100% Real. And so a very big YES to me recommending it to people.
Would I buy this book for myself?
Here I am torn as I really don’t know. I mean, don’t get me wrong, I LOVED most of the recipes and if we weren’t in single digits Celsius right now that avocado melon Lassi would be my morning tea! But I am still a very tactile person when it comes to cook books and so prefer playing about with them in paper version (but only half the cook books I am sent are in paper format). So as much as I want to play with the recipes in 100% Real more, and test some of the ones I would need to modify out… I would want to be playing with it as paper form. So, for now, would consider this something I would rather borrow from a library to see how we got along together in my kitchen before I would buy it.
But that is simply due to me being weird, and the amount of recipes I just can’t eat in their current form due to my own food issues. It has NOTHING to do with the quality of the book. This book looks awesome! I just need to get to know it a little better first before giving it a permanent space on my limited physical book shelves. I hope Mr Talbot understands and can forgive me for being so fickle. ;-)
In summary: This is what cook books should be like - explaining why foods should be real, local, in season and ethical as well as showing how easy they are to cook with. Great book!
Regular readers of my reviews will come to know I am very much into wholefoods, local foods, in season foods and eating as a part of life rather than a fad or trend… And so should realise that when I say I really loved this cook book, that it contains all of the above!
So what is 100% Real all about? It’s a cook book (duh!) that helps give a better understanding to just eating real food and enjoying it. And by real it isn’t meaning living off kale, mung beans and organic tofu…. Though hey - don’t knock them until you’ve tried them. ;-)
No, 100% Real explains how pizza, pasta, burgers, cakes…. is all real! Well, it CAN be if made from the right ingredients. Ditch the synthetic substitutes, manufactured meat and other rather nasty things. Choose fresh, local, in season fruits and veg, choose good artisan bread free of all the bleaches and preservatives, choose ethical raised and finished meats, choose unrefined sugars. Eat what you like - in moderation of course - but make sure you choose the real version and not the man made fake version.
This is almost identical to my own food beliefs and so I found this book very inspiring, great to read (the non-recipes bits as well as the recipes) and honestly feel this is what cook books should be about today. Actually - cooking books, cooking shows, cooking lessons - they should all be about this simple 100% Real approach to food.
Though I will say here and now not all the recipes were appealing to me - yes my food intolerances and allergies got in the road. Won’t anyone think of we the allium intolerant? When you are lumbered with needing to cook/eat wheat, barley, rye, dairy, seafood, lamb and allium free (before we get into the fussy food issues) - you can really come across as a PITA (Pain In The Arse) when looking through a cook book. But I am getting used to it and so know when to skip a recipe or study it for modification to a ‘Janis friendlier’ option. I’m a big girl, I can do it. And so, when I say not all the recipes are appealing to me… that doesn’t mean everyone is going to screw their noses up at them. It just means I am more limited to what I can eat, not that the recipes themselves sucked. They didn’t - it is totally my fault. :-D
Though, I will have to say there was one recipe that is all about roasting your own veg, making a sauce from scratch, etc… that then calls for a shop bought pre-cooked chicken. And that made me pause a moment. Why? I would much rather buy a local truly free range ethical chook (that’s chicken in Australian by the way) and cook it along with the veg… But hey, it’s not as if I HAVE to buy a pre-cooked chook. I could roast it myself and still rock it at that recipe!
That is what I am trying to say - the book allows to you to be flexible while still showing you how to cook and keep food 100% Real. Yes, follow the recipes to the letter to ensure you get as close to the same results as Mr Talbot as possible. But the recipes also seem to say - cook to suit yourself, as long as you keep it 100% Real. So, to me, this is a very user friendly cook book for home cooks of any level.
Oh, and I will add that Mr Talbot also tries to accommodate for the more main stream food intolerances and allergies and a lot of the recipes listed are gluten free, dairy free, vegetarian or vegan… sometimes a combination of these. So, although it’s not a book written to cater for any specific dietary requirement, they are still considered and easily recognised by the clear symbols at the top of each recipe. The introduction to 100% Real also explains all this - which is why people should really read ALL of a cook book and not just the recipes. Just saying. ;-)
As for the review from a layout point of view - it is clear, precise and easy to read and follow, and each recipe has a gorgeous photo of the finished items to entice you into making it. Although the recipes are all in imperial measurements, there are a few different conversion charts at the back of the book so we on the metric system have been thought of. ;-)
Would I recommend this book to others?
Yes I would. This really is the sort of cooking and therefore cook book we should all be following. It doesn’t dictate a trend, fad or what I call a “Foodism” - a food faith so out there it comes across as similar to a fanatic religion. No, this book is what the title says it is. 100% Real. And no, you don’t need to be diabetic to buy and use this book! I’m not (yet… genetics indicate type two likely) but love cooking with whole foods, local foods and real foods. I love unrefined sugars, making my own nut butters and all the fun things this gorgeous cook book encourages. This is not a diabetes cook book - it is a cook book on keeping EVERYONE’S food 100% Real. And so a very big YES to me recommending it to people.
Would I buy this book for myself?
Here I am torn as I really don’t know. I mean, don’t get me wrong, I LOVED most of the recipes and if we weren’t in single digits Celsius right now that avocado melon Lassi would be my morning tea! But I am still a very tactile person when it comes to cook books and so prefer playing about with them in paper version (but only half the cook books I am sent are in paper format). So as much as I want to play with the recipes in 100% Real more, and test some of the ones I would need to modify out… I would want to be playing with it as paper form. So, for now, would consider this something I would rather borrow from a library to see how we got along together in my kitchen before I would buy it.
But that is simply due to me being weird, and the amount of recipes I just can’t eat in their current form due to my own food issues. It has NOTHING to do with the quality of the book. This book looks awesome! I just need to get to know it a little better first before giving it a permanent space on my limited physical book shelves. I hope Mr Talbot understands and can forgive me for being so fickle. ;-)
In summary: This is what cook books should be like - explaining why foods should be real, local, in season and ethical as well as showing how easy they are to cook with. Great book!
February 5, 2018
So excited to have come across this cookbook. It's for people who enjoy the process of cooking since most recipes have several steps. The pictures are inspiring. It also has so many vegetarian options. Each person in our family picked a meal from it one week. Everything we made turned out restaurant-worthy and gorgeous. We made: shrimp and grits, strawberry pea shoot salad, tomato basil flatbreads, paprika chicken & black rice bowls, dairy free cashew cappuccino ice cream.
January 16, 2017
I really enjoyed this cookbook. I liked the introduction and explanation on eating real food. I also like that there was a comment on how if you want "Blank" then eat it just try to eat better next time. We all get in the mindset that we can never have "Blank" again but then we may overdo it when we finally cave in so why not have it and then move on. It's not about denying yourself it is about being mindful of what you are eating and where your food is coming from. The recipes for the most part seemed very simple and the only thing that may be difficult for me to make is when using the different flours for baking but otherwise everything seemed very straightforward and delicious.
I received this advanced copy from Time Inc. Books through Netgalley in exchange for my honest review.
I received this advanced copy from Time Inc. Books through Netgalley in exchange for my honest review.
May 11, 2017
Well designed and researched, this book seeks to educate the reader beyond simply recipes. Recommended for more experienced home chefs, 100% Real is full of uncommon flavor and ingredient combinations, which will either entice readers or cause them to lose interest. The photography is delicious. It's impossible to read this without feeling inspired to make something; however, not every recipe will find a wide audience.
received via Netgalley
received via Netgalley
July 11, 2017
Oxmoor General and NetGalley provided me with an electronic copy of 100% Real. I was under no obligation to review this book and my opinion is freely given.
Sam Talbot, a chef made familiar by his appearances on Top Chef, has fashioned this cookbook based on his personal philosophy about food. As a Type 1 diabetic, his health stays in check by eating a mostly plant based diet, filled with the freshest of ingredients. Although 100% Real does not fall into any one cookbook category, be it vegan, vegetarian, gluten free, etc., it includes only recipes that can be made without the highly processed foods that have been overtaking the grocery store shelves. The chef is quick to point out that some canned and frozen foods are healthy and can be used liberally, such as tinned fish, as well as frozen fruit and vegetables.
There are many tips and hints on how to make the switch to a healthier diet, with my favorite page being the one titled "Sam's Game-changing Substitutions." Here you can find substitutions for popular, more unhealthy ingredients for ones that are better for your overall health. If you are looking for a standard cookbook with a lot of recipes, 100% Real is not the cookbook for you. There is equal time spent between information and recipes, with information about different ingredients spread throughout the book.
There are beautiful photographs dotting the pages and some good staple recipes, such as World's Fluffiest Waffles, p. 29; Souffle Omelet with Swiss Chard and Mixed Herbs, p. 43; Flatbread with Pesto, Mozzarella, Tomato, and Arugula, p. 126; Marinated Tri-Tip Steak with Yam Fries and Dijonnaise, p. 147; Eggplant and Zucchini Parmigiana, p. 193; and Blackberry Shortcakes with Almond Cream, p. 225. Regardless of your personal health, 100% Real is a great cookbook to bring readers back to a diet rich in fruits, vegetables, legumes and grains. The only issue that I had with the cookbook is that many of the ingredients are quite expensive and might not fit into many grocery budgets. That being said, 100% Real is very inspiring and can be a guideline for those looking to improve their diets.
Sam Talbot, a chef made familiar by his appearances on Top Chef, has fashioned this cookbook based on his personal philosophy about food. As a Type 1 diabetic, his health stays in check by eating a mostly plant based diet, filled with the freshest of ingredients. Although 100% Real does not fall into any one cookbook category, be it vegan, vegetarian, gluten free, etc., it includes only recipes that can be made without the highly processed foods that have been overtaking the grocery store shelves. The chef is quick to point out that some canned and frozen foods are healthy and can be used liberally, such as tinned fish, as well as frozen fruit and vegetables.
There are many tips and hints on how to make the switch to a healthier diet, with my favorite page being the one titled "Sam's Game-changing Substitutions." Here you can find substitutions for popular, more unhealthy ingredients for ones that are better for your overall health. If you are looking for a standard cookbook with a lot of recipes, 100% Real is not the cookbook for you. There is equal time spent between information and recipes, with information about different ingredients spread throughout the book.
There are beautiful photographs dotting the pages and some good staple recipes, such as World's Fluffiest Waffles, p. 29; Souffle Omelet with Swiss Chard and Mixed Herbs, p. 43; Flatbread with Pesto, Mozzarella, Tomato, and Arugula, p. 126; Marinated Tri-Tip Steak with Yam Fries and Dijonnaise, p. 147; Eggplant and Zucchini Parmigiana, p. 193; and Blackberry Shortcakes with Almond Cream, p. 225. Regardless of your personal health, 100% Real is a great cookbook to bring readers back to a diet rich in fruits, vegetables, legumes and grains. The only issue that I had with the cookbook is that many of the ingredients are quite expensive and might not fit into many grocery budgets. That being said, 100% Real is very inspiring and can be a guideline for those looking to improve their diets.
March 7, 2017
* Received this copy from the publisher via NetGalley in exchange for an honest review. Thank you very much! This doesn’t affect the review in any way. My opinions, are as always, my own.*
I know what you must be all thinking... Why the hell am I posting a cookbook review, right?
Well, the only reason I wanted to read a try out this book is because I live with a person that is a type 1 diabetic, just like the author. And to be honest, I think he doesn't eat very healthy, which can be a bit dangerous when he's older. And just like he mentions in the book - He is always being asked questions about what he eats and what diet he follows and so on - and that's what I was hoping for.
So, I was obviously interested to know more about it and to try to change some stuff at home. And just like Sam Talbot said, "if nondiabetics ate the way we diabetics have to eat, they'd be the healthiest people on earth", so it will do some good to me too.
So, the principal objective of eating 100% Real is balance. Not restrict yourself of everything, but don't overdo in unhealthy options. It's about eating fresh vegetables in season and also meat and pasta. The key is to eat healthy but enjoying what you eat.
The first thing you will see in the book is the chef's 5 steps to keeping it real. And the rare in fact very easy and good if you keep them in mind, which I will try too. His five steps to keeping it real are:
Eat plants and greens for real
Cook at home at least three times a week
Don’t eat fabricated or super processed food
Focus on FFP (Fat, Fiber and Protein Super Trio)
Find the fun in food; don’t be a judgemental jerk
Another thing I found really interesting was the "Pantry must haves". It's such a simple thing to put in the book, but so helpful!
And then, obviously the recipes. There are a big variety of recipes and they are tagged with icons that say if they are Vegetarian (V), Vegan (VE), Gluten-Free (GF) or Dairy-Free (DF), which makes it much easier to choose what we want.
I will tell you the ones I most want to try from each category:
Spiced French Toast with Roasted Apricots
Snap salad with Strawberries, spearmint, and Lemongrass
Spiced Shrimp-and-Farro Bowl
Cinnamon-and-Coconut Chickpeas
Sweet and Spicy Pork
Grilled Squash with Pine Nuts and Basil
Vegan Chocolate-Flecked Coconut Ice Cream
Homemade Peanut Butter (tried already)
There are many other amazingly looking recipes. But I have to say, that my favorite part was actually the Morning Essentials, followed by the obvious desserts... Everything looks so yummy and healthy!
Although the only one that I tried so far was the White Bean-and- Cilantro Hummus and the homemade Peanut Butter, which were super easy to do and actually good for how healthy they are. I am really loving this book so far! I will try to do the Vegan Chocolate-Flecked Coconut Ice Cream next!
To conclude, I have to say that I would most defiantly buy this book, not only because I live with a type 1 diabetic, but because it would benefit everyone! And I definitely need to eat more healthy too. But a thing we can't do is not enjoy what we eat, it just doesn't work for us, and that's why I really liked this book! Because I think I would actually make great use out of it. So I would most definitely recommend this book to any person that obviously enjoyed cooking, and wants to eat more clean, more Real.
I know what you must be all thinking... Why the hell am I posting a cookbook review, right?
Well, the only reason I wanted to read a try out this book is because I live with a person that is a type 1 diabetic, just like the author. And to be honest, I think he doesn't eat very healthy, which can be a bit dangerous when he's older. And just like he mentions in the book - He is always being asked questions about what he eats and what diet he follows and so on - and that's what I was hoping for.
So, I was obviously interested to know more about it and to try to change some stuff at home. And just like Sam Talbot said, "if nondiabetics ate the way we diabetics have to eat, they'd be the healthiest people on earth", so it will do some good to me too.
So, the principal objective of eating 100% Real is balance. Not restrict yourself of everything, but don't overdo in unhealthy options. It's about eating fresh vegetables in season and also meat and pasta. The key is to eat healthy but enjoying what you eat.
The first thing you will see in the book is the chef's 5 steps to keeping it real. And the rare in fact very easy and good if you keep them in mind, which I will try too. His five steps to keeping it real are:
Eat plants and greens for real
Cook at home at least three times a week
Don’t eat fabricated or super processed food
Focus on FFP (Fat, Fiber and Protein Super Trio)
Find the fun in food; don’t be a judgemental jerk
Another thing I found really interesting was the "Pantry must haves". It's such a simple thing to put in the book, but so helpful!
And then, obviously the recipes. There are a big variety of recipes and they are tagged with icons that say if they are Vegetarian (V), Vegan (VE), Gluten-Free (GF) or Dairy-Free (DF), which makes it much easier to choose what we want.
I will tell you the ones I most want to try from each category:
Spiced French Toast with Roasted Apricots
Snap salad with Strawberries, spearmint, and Lemongrass
Spiced Shrimp-and-Farro Bowl
Cinnamon-and-Coconut Chickpeas
Sweet and Spicy Pork
Grilled Squash with Pine Nuts and Basil
Vegan Chocolate-Flecked Coconut Ice Cream
Homemade Peanut Butter (tried already)
There are many other amazingly looking recipes. But I have to say, that my favorite part was actually the Morning Essentials, followed by the obvious desserts... Everything looks so yummy and healthy!
Although the only one that I tried so far was the White Bean-and- Cilantro Hummus and the homemade Peanut Butter, which were super easy to do and actually good for how healthy they are. I am really loving this book so far! I will try to do the Vegan Chocolate-Flecked Coconut Ice Cream next!
To conclude, I have to say that I would most defiantly buy this book, not only because I live with a type 1 diabetic, but because it would benefit everyone! And I definitely need to eat more healthy too. But a thing we can't do is not enjoy what we eat, it just doesn't work for us, and that's why I really liked this book! Because I think I would actually make great use out of it. So I would most definitely recommend this book to any person that obviously enjoyed cooking, and wants to eat more clean, more Real.
March 14, 2017
Learning to cook and eat in a more health conscious way does not need to be difficult. With so many natural options available to us it should be easier than not to eat healthy. Yet time and time again we find ourselves turning to the quick, on the go, processed and uber fatty options instead of a solid, 100% real diet. Everything we eat is real in the sense that it exists, but in this sense what is real constitutes what is in its most natural form. Fresh veggies and fruits. Nuts and grains. There are so many options.
Within his new cookbook, 100% Real, Sam Talbot has brought together several of his favorite go to recipes that are firmly rooted in world of farm fresh goodness. Not one to deny the sweet or the savory, Talbot has included recipes from all across the board: steaks to pastas to salads and breakfasts to cakes to ice creams. There is truly something for everyone. I haven't tried any yet, but a few I've bookmarked and can't wait to try are the "Celery Root and Jicama Slaw", the "Bok Choy with Oyster Mushrooms", the "Coconut Rice", and the smoothies. Oooh, the smoothies!
For those interested in the layout of the book, I would like to say that it's done beautifully. The author has carefully selected bright, colorful photographs to showcase a number of his mouthwatering delicacies. Every recipe is coded, using a key, that indicates whether or not it is a good fit for anyone with specific dietary restrictions (ie gluten free, vegetarian, etc). All recipes include a hands-on time estimate, in addition to a total prep/cook time that the author feels is reasonable for completing each one. None of them are overly time consuming; in fact, most seem to have a start to finish time that is under 60 minutes. Every recipe is clearly written and explained, and they all seem fairly easy to follow.
Thanks to the author, publisher, and NetGalley for providing me with this ARC copy and review opportunity. I can see this being a very popular book when it is released. I already know who I might be gifting a copy to.
Within his new cookbook, 100% Real, Sam Talbot has brought together several of his favorite go to recipes that are firmly rooted in world of farm fresh goodness. Not one to deny the sweet or the savory, Talbot has included recipes from all across the board: steaks to pastas to salads and breakfasts to cakes to ice creams. There is truly something for everyone. I haven't tried any yet, but a few I've bookmarked and can't wait to try are the "Celery Root and Jicama Slaw", the "Bok Choy with Oyster Mushrooms", the "Coconut Rice", and the smoothies. Oooh, the smoothies!
For those interested in the layout of the book, I would like to say that it's done beautifully. The author has carefully selected bright, colorful photographs to showcase a number of his mouthwatering delicacies. Every recipe is coded, using a key, that indicates whether or not it is a good fit for anyone with specific dietary restrictions (ie gluten free, vegetarian, etc). All recipes include a hands-on time estimate, in addition to a total prep/cook time that the author feels is reasonable for completing each one. None of them are overly time consuming; in fact, most seem to have a start to finish time that is under 60 minutes. Every recipe is clearly written and explained, and they all seem fairly easy to follow.
Thanks to the author, publisher, and NetGalley for providing me with this ARC copy and review opportunity. I can see this being a very popular book when it is released. I already know who I might be gifting a copy to.
May 31, 2017
Being a bit familiar with Sam Talbot (solely through watching Top Chef), I was curious to read “100% Real” to find out if there’s new information/recipes to come across, and I was pleasantly surprised that there was. I hadn’t been aware that there’s a description of “fabricated foods” from the US Patent office – their description terrified me (and made me want to read the book further). I really appreciated Talbot’s approach to clean eating – “striking a balance”, and his book actually encouraged me to read a bit deeper about clean eating. I also hadn’t been aware of almond cheese and other items. Basically, this book proved to me that there’s so much more to learn about food, all natural foods, and substitutes to eat healthy and clean. It’s a great resource and the recipes are excited to try. It’s a well-designed book that can be read at-a-glance or thoroughly. I really liked “Sam’s Game-Changing Substitutions” and have put some of it into practice.
May 11, 2017
Sam Talbot is a type 1 diabetic and he learned early on that he couldn't eat processed junk food and feel good. This cookbook focuses on recipes that reflect his food philosophy of real food - just cooking with high quality real, whole foods. He gives some tips on eating real food and also gives substitutions for some common staples. While some of the recipes are gluten free or vegan that's not the focus, but it is noted in the recipe. It's organized like most cookbooks by type of meal - breakfast, sandwiches and salads, proteins, vegetables, etc. There are lots of recipes I'd like to try. This is a great cookbook especially if you're new to whole food eating or trying to make some positive changes to your cooking.
May 25, 2017
A great cookbook that not only includes recipes but advise on how to overhaul your pantry and kitchen into a more reasonable and healthy one. With minimizing the amount of foodstuff that is needed as staples it will help keep everything fresh and in-date. 100% Real invites all to eat everything as long as it isn't chemically manufactured extruded packaged products. These type of products may help make meals quickly but do detract from the wonderful flavors of real food.
Thank you Exmoor House and Sam Talbot for this free copy of "100% Real".
Thank you Exmoor House and Sam Talbot for this free copy of "100% Real".
February 17, 2017
I won this book through GoodReads giveaway.
I am giving 4 stars, because the book is beautiful and has amazing images. I love when the recipe is accompanied by photos, so you know what your dish should look like. But.... I am vegan and I thought this book has vegan recipes. Unfortunately for me it is not plant based cookbook. I guess the tittle "100% Real....Clean Food Made Fresh" baffled me. I should do better research when I entered the giveaway.
I am giving 4 stars, because the book is beautiful and has amazing images. I love when the recipe is accompanied by photos, so you know what your dish should look like. But.... I am vegan and I thought this book has vegan recipes. Unfortunately for me it is not plant based cookbook. I guess the tittle "100% Real....Clean Food Made Fresh" baffled me. I should do better research when I entered the giveaway.
May 7, 2017
This is a really well-designed cookbook. The symbols notating what is dairy-free, vegan, etc. are helpful. I was surprised that it wasn't advertised as a diabetic-friendly book (interesting marketing choice Time, Inc. Books...). Everything looks delicious and I would love to try them in a restaurant. That being said, I won't make a single recipe in here. It just isn't practical for someone with a teeny tiny kitchen and limited time.
June 26, 2017
Original post can be found at: http://www.nerdprobs.com/books/book-r...
**A copy of this book was provided by the publisher via NetGalley in exchange for an honest review.**
When my editor suggested I request this book to review I jumped at the chance. I knew that it would be a great cookbook just from the description, but I didn’t know that it would be quite so amazing. Every recipe is clean and filled with fresh ingredients. This cookbook blew me away.
After flipping through it, I wanted to cook every recipe in this book. I managed to narrow it down to a few. The ones I will tell you about were huge hits with everyone that ate them. Starters: I did the Warm Camembert Cheese as an appetizer for a Mother’s Day get-together. It was absolutely heavenly. I did substitute in Brie instead which the author recommends as a fill in. It was the perfect melding of sweet from the strawberries the slight tang of the onions mixed with the tartness of the white wine. I did reduce the spice he calls for because there were small children and people who do not tolerate spicy. I could have added a bit more as it turns out since the warm gooey cheese and the sweetness of the berries mask the heat more than I thought it would. Next up, I did the Avocado Toad-in-A-Hole with Baked Ham and Salsa Verde. This was delicious. It completely changes the way avocados taste. It makes them creamier and more delectable. I made a triple batch of the salsa verde and there wasn’t a single bite left. We devoured it with chips after we finished the toad in a hole. This recipe was good but the ratio of avocado to other toppings made it a bit overwhelming. I did scoop out the avocado like he suggested. The only thing I didn’t do was cut the bottom off. I kitchen hacked and turned my muffin pans upside down and settled them in the little indentations. While I would make this again, I would probably take more avocado out than what he calls for. Third, I made Black Bean, Poblano, and Fried Egg Tostadas. I should have tripled this recipe. It was AMAZING. I was a little concerned about all the coconut oil he uses to cook this dish in. I needn’t worry. It was a brief smell of coconut then it went away and left no lingering taste on the food. When I served them I also left the Poblano pepper off my children’s plates. Which was fine it just meant more for my husband and me. Lastly, I made the Cold Soba Noodles with Roasted Tomato Oil, Kalamata Olives, and Shaved Parmesan. Confession: The recipe called for anchovies and I left them out. Partly because I forgot to pick them up at the store when I was shopping and partly because I do not like fish. Again, it was a huge hit. My children could not get enough of the dish. They even fought over who got the last little bits of the olive and tomato topping. The only thing I would change about the recipe is the amount of soba noodles that are called for. I had a huge amount left over that we ate for a few days after. Otherwise, this recipe is quick easy and pretty healthy.
I cannot tell you how much I loved this cookbook. So much so that I have already ordered a copy for myself and cannot wait to make more of the recipes. I might even be getting it for Christmas gifts for some people. Not only is this book about healthy eating it is also written by a Type 1 Diabetic so the recipes are tailored to be diabetic appropriate. I know that there are a ton of cookbooks tailored for diabetes but this one has healthy food for those people that want to clean up what they eat. While this book does contain fresh raw food it does contain more expensive extras, like coconut oil, arrowroot flour, etc. Most of this stuff, however, is sold in larger quantities so a purchase would last longer than a single use. I am already plotting my next meal using this book.
**A copy of this book was provided by the publisher via NetGalley in exchange for an honest review.**
When my editor suggested I request this book to review I jumped at the chance. I knew that it would be a great cookbook just from the description, but I didn’t know that it would be quite so amazing. Every recipe is clean and filled with fresh ingredients. This cookbook blew me away.
After flipping through it, I wanted to cook every recipe in this book. I managed to narrow it down to a few. The ones I will tell you about were huge hits with everyone that ate them. Starters: I did the Warm Camembert Cheese as an appetizer for a Mother’s Day get-together. It was absolutely heavenly. I did substitute in Brie instead which the author recommends as a fill in. It was the perfect melding of sweet from the strawberries the slight tang of the onions mixed with the tartness of the white wine. I did reduce the spice he calls for because there were small children and people who do not tolerate spicy. I could have added a bit more as it turns out since the warm gooey cheese and the sweetness of the berries mask the heat more than I thought it would. Next up, I did the Avocado Toad-in-A-Hole with Baked Ham and Salsa Verde. This was delicious. It completely changes the way avocados taste. It makes them creamier and more delectable. I made a triple batch of the salsa verde and there wasn’t a single bite left. We devoured it with chips after we finished the toad in a hole. This recipe was good but the ratio of avocado to other toppings made it a bit overwhelming. I did scoop out the avocado like he suggested. The only thing I didn’t do was cut the bottom off. I kitchen hacked and turned my muffin pans upside down and settled them in the little indentations. While I would make this again, I would probably take more avocado out than what he calls for. Third, I made Black Bean, Poblano, and Fried Egg Tostadas. I should have tripled this recipe. It was AMAZING. I was a little concerned about all the coconut oil he uses to cook this dish in. I needn’t worry. It was a brief smell of coconut then it went away and left no lingering taste on the food. When I served them I also left the Poblano pepper off my children’s plates. Which was fine it just meant more for my husband and me. Lastly, I made the Cold Soba Noodles with Roasted Tomato Oil, Kalamata Olives, and Shaved Parmesan. Confession: The recipe called for anchovies and I left them out. Partly because I forgot to pick them up at the store when I was shopping and partly because I do not like fish. Again, it was a huge hit. My children could not get enough of the dish. They even fought over who got the last little bits of the olive and tomato topping. The only thing I would change about the recipe is the amount of soba noodles that are called for. I had a huge amount left over that we ate for a few days after. Otherwise, this recipe is quick easy and pretty healthy.
I cannot tell you how much I loved this cookbook. So much so that I have already ordered a copy for myself and cannot wait to make more of the recipes. I might even be getting it for Christmas gifts for some people. Not only is this book about healthy eating it is also written by a Type 1 Diabetic so the recipes are tailored to be diabetic appropriate. I know that there are a ton of cookbooks tailored for diabetes but this one has healthy food for those people that want to clean up what they eat. While this book does contain fresh raw food it does contain more expensive extras, like coconut oil, arrowroot flour, etc. Most of this stuff, however, is sold in larger quantities so a purchase would last longer than a single use. I am already plotting my next meal using this book.
May 14, 2017
Lovely pictures of lovely recipes, all of which have easily obtainable ingredients and are relatively easy to make. The author/chef has great thoughts on healthy eating without being a perfectionist or following strict diet rules. If only more people ate like this, there would be a less obesity and highly medicated diabetics....among other issues.
June 7, 2019
While I like many of the recipes, and I heartily agree with the "real food" concept; this book seems to embrace the problem of the "real food" movement - the expense. You can eat clean without paying an arm and a leg, Mr. Talbot does not seem to realize this.
Glad I read this as I am always on the lookout for new ideas in my cooking, but will not be making many of these due to the cost.
Glad I read this as I am always on the lookout for new ideas in my cooking, but will not be making many of these due to the cost.
June 26, 2017
I've stated this before. When you write a cookbook and the reader doesn't want to bother prepare learning or making one dish you offer, you've got a problem. The premise is "insanely good recipes for clean food made fresh." How can you fail with that foundation....yet he did.
July 8, 2017
What a lovely book! It is full of interesting tasty food that is all based on good wholesome ingredients. Just the kind of food I love to cook and enjoy sharing with my family. Just the kind of cookery book I would like to give to all my family and friends.
January 6, 2018
since Sam Talbot is known for being a chef with type 1 diabetes, I was expecting this book to also have information on carb counts and other nutritional information. It didn't. I would really love a cookbook that did!
haven't tried any of the recipes but they look good.
haven't tried any of the recipes but they look good.
March 14, 2021
I read through most of this and found Sam Talbot refreshingly practical and nonjudgmental. There were quite a few recipes that I'm looking forward to try mixed in with quite a few that made me think "eww". Altogether, I appreciate the whole of this beautifully put together cook book.
July 10, 2017
Recipes were too "fancy" for me
July 14, 2017
Being (mostly) vegan I didn't get a ton of recipes out of here, as I expected, but I did get a few good ones I'd excited to try.
August 11, 2017
3.5. A number of new recipes/ingredient combos.
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