We are continuing to collect all the awesome reviews of Beyond Bacon in one place so that you can see what people are saying about it. Hopefully, if you’re on the fence about purchasing it, you’re convinced by these talented bloggers! We are blown away by the reception our book is receiving and truly appreciate all the kind words people are saying about our baby! Check out week one, two, three and four!
As your book arrives please use the hashtags #beyondbacon, #praisethelard, or #paleoparents so we can find you!
Another book signing was announced this week and is scheduled to take place at Whole Foods Market Virginia Beach on Saturday, July 27 from noon to 2:00 p.m. Hope to see many of you there!
This week we are keeping it light on the words again because you all are amazing us with your Beyond Bacon reviews!
I admit, I was bit skeptical about the whole concept of Beyond Bacon when Matt & Stacy started talking about it a year ago. I was thinking, “A whole book devoted to pork?! I wonder how useful that will be?”
I am happy to report I was wrong! The cookbook is loaded with easy to use recipes of all shapes and sizes…some fancy, some casual, some baked, some roasted. The best part is, as my family and I have moved toward sourcing our meats from local farmer’s, I can discover new uses for parts of this humble animal I had never thought to use!
I highly recommend this gorgeous, drool-worthy cookbook, especially for Paleo and/or Pork lovers. By showing us how pork SHOULD be eaten and how amazingly versatile it can be, the authors delve deeply into pork done the right way: sustainable, organic and all the rest.
Check out this shout out to the celiac community!
With everything from breakfast to dessert, there’s a recipe in here for every meal of the day. Among some of the outside-the-box ideas: Bacon Pumpkin Pancakes. (Sounds yummy, doesn’t it?)
Want to learn how to render lard at home, how to make your own chorizo, Italian sausage, pancetta, head cheese, and simmer your very own pork stock (bone broth)? How about spare ribs, smoked pork belly, pho with chitterling noodles, lengua carnitas (pork tongue), pork chops, meatloaf, Swedish meatballs? Or sweetbreads (my favorite), grain-free corn dogs, or pork cracklins (pork rinds)?
And yes, you can even make your own bacon.
Be sure to enter in Chesseslave’s giveaway!
The first meal we made from Beyond Bacon was the Porktastic Frittata. As luck would have it, this recipe also incorporates another recipe in the book, Italian Sausage Links. The frittata is savory but not heavy, and totally worked as a brinner (breakfast for dinner) delight. We ate nearly the whole thing in one sitting. Pigs? Yes, we can be… and yes, that pun was intended.
The cookbook covers recipes for every part of the hog including how to render lard, cure your own bacon and make pork inspired dishes. When you receive your copy (which I hope you will order) you will be surprised by a hardcover (not a softcover like most cookbooks). When you open the package to look at the book the cover will grab you instantly. I have been awwing over this cover design since it was released. The cover and the whole book evokes a vintage feel that I love. The pictures are dark and moody. Little details are throughout, like quotes on the sides of pages, tips for how to change up the recipe and stories behind every recipe.
This gorgeous book is filled with paleo recipes that use the entire hog. Yes, even desserts. (Caramel Praline Lard Fudge, Maple Pecan Lard Scones, The Best Brownies, Salted Mocha Biscotti and Chocolate “Butter” Cream Frosting to name a few) As I browsed through the recipes, I was impressed with the overall layout of the book. The presentation makes it easy to follow and provides great images of the food. (And here’s the moment I cast fear aside to sound like a major nerd…I love the typeface throughout the book. Love it.) Scrumptious recipes like Maple Sage Roasted Butternut Squash, Sauteed Green Beans, Cuban Spiced Plantains fill over 300 pages.
If you suffer from fear of fried foods, this cookbook just may cure you while it tells you how to cure your own meat. You’ll discover amazing variations on “nose to tail pork,” as authors Stacy Toth and Matthew McCarry declare, and even learn how to make your own lard. Even if you don’t follow the Paleo diet but are on a high-protein, low carbohydrate diet and seeking some variety in your protein, you can benefit from “Beyond Bacon: Paleo Recipes that Respect the Whole Hog” now by clicking here.
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Again, Paleo Parents fans and Beyond Bacon enthusiasts, we cannot thank you all enough for purchasing copies, writing reviews, and spreading the Beyond Bacon love far and wide throughout social media.
Please continue to help us spread the word about this cookbook, as you can see from the comments above, so many people can benefit from a book like Beyond Bacon.
If you have a site and have written a review, please pass your links along to us and we will be sure to link up to your site in an upcoming post.