The Paleo recipes in this soft-covered recipe book include 125 gluten-free, low-carb dessert recipes. Many are vegan, raw or tree-nut free. The author states
that they are diabetic-friendly and “free of common allergens such as corn, dairy, peanuts, and soy.”
Chef Barthelemy’s (who cannot eat sweets and desserts with refined foods and sugars) original recipes are divided into Cake and Cupcakes, Muffins and Breads, Cookies and Bars, Chocolate Desserts, Pies and Tarts, Crisps, Crumbles, and Other Treats, Puddings and Mousses, Frozen Desserts, Sauces, Frostings, and Fillings, and 5-Minute Milk Shakes, Smoothies, and Other Beverages. The introduction discusses her own food allergies and the history of the Paleo Diet.
Quotes about foods and cooking appear in each chapter. There are twenty-one color photographs of the recipes in the middle of the book, and variations for the recipes appear in rectangles at the end of the recipes. There are a few black-and-white clipart pictures in the cookbook,
which add a bit of interest to the text-heavy pages. It also helps that there are different fonts and sections that are bolded in each recipe.
There are many specialty ingredients in these recipes, but readers familiar with this diet may already have them on hand (i.e. agar flakes, Just Like Sugar Table Top natural chicory root sweetener, raw hemp seeds, chlorella powder, maca powder, arrowroot powder). Some of these ingredients are discussed at the beginning of this book. I wasn’t sure what unprocessed salt was, and some of the recipes called for filtered water. The layout of the recipes vary; sometimes the directions are beside the ingredient list, sometimes they are below the ingredient list.
This recipe book may appeal to those wanting to try these foods because the price is relatively low for a recipe book ($18.99 in the US), and the author has personal experience with this diet.