The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat

"We can't recommend The Paleo Diet highly enough!"
- Michael and Mary Dan Eades M.D.
authors of Protein Power

"The Paleo Diet is at once revolutionary and intuitive. . . . Its prescription provides without a doubt the most nutritious diet on the planet."
-Jennie Brand-Miller Ph.D. coauthor of the bestselling The Glucose Revolution and The Glucose Revolution Life Plan

"Filled with delicious recipes and meal plans The Paleo Diet will open your eyes trim your waistline and improve your overall health."
-Michael R. Eades M.D. and Mary Dan Eades M.D.
authors of The 30-Day Low-Carb Diet Solution and coauthors of The Low-Carb Comfort Food Cookbook

"Finally someone has figured out the best diet for people-a modern version of the diet the human race grew up eating. Dr. Loren Cordain's easy-to-follow diet plan cuts right to the chase."
-Jack Challem coauthor of Syndrome X: The Complete Nutritional Program to Prevent and Reverse Insulin Resistance

Healthy delicious and simple the Paleo Diet is the diet you were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health The Paleo Diet will do wonders for you. The world's leading expert on Paleolithic (Stone Age) nutrition Dr. Loren Cordain demonstrates how by eating all the lean meats and fish fresh fruits and nonstarchy vegetables you want you can lose weight and prevent and treat heart disease cancer osteoporosis Syndrome X and many other illnesses. Over 100 delicious Paleo recipes provide enough flavor and variety to satisfy anyone and the six weeks of Paleo meal plans get you started on a healthy and enjoyable new way of eating. Start reading and following The Paleo Diet today and eat your way to weight loss weight control increased energy and lifelong health-while enjoying every delicious bite.[]

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Blood Bones & Butter: The Inadvertent Education of a Reluctant Chef

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune she spent twenty fierce hard-living years trying to find purpose and meaning in her life. Above all she sought family particularly the thrill and the magnificence of the one from her childhood that in her adult years eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties often for more than one hundred friends and neighbors. The smells of spit-roasted lamb apple wood smoke and rosemary garlic marinade became as necessary to her as her own skin.

Blood Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France Greece and Turkey where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamilton’s own kitchen at Prune with its many unexpected challenges; and the kitchen of her Italian mother-in-law who serves as the link between Hamilton’s idyllic past and her own future family—the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.

Blood Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton’s story is told with uncommon honesty grit humor and passion. By turns epic and intimate it marks the debut of a tremendous literary talent.

“I wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no ‘conceptual’ or ‘intellectual’ food just the salty sweet starchy brothy crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering we would never serve anything but a martini in a martini glass. Preferably gin.”[]

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