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The Ancestral Table: Traditional Recipes for a Paleo Lifestyle
Critically-acclaimed food blogger Russ Crandall presents over 100 classic and traditional recipes for a gluten-free, whole foods lifestyle. Beautifully photographed and tirelessly researched, The Ancestral Table will provide you with the tools to approach cuisine in a way that is healthful without sacrificing taste.
In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (who blogs at The Domestic Man ) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts.
Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods.
Inside, you will find American and international classics such as:
- Chicken-Fried Steak to rival Grandma's recipe;
- timeless French Onion Soup;
- Bi Bim Bap with authentic, hassle-free Kimchi;
- an incomparable Teriyaki Sauce; and
- fragrant, satisfying Butter Chicken.
Perfectly crafted and masterfully researched, The Ancestral Table is a contemporary take on Paleo eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.
In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (who blogs at The Domestic Man ) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts.
Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods.
Inside, you will find American and international classics such as:
- Chicken-Fried Steak to rival Grandma's recipe;
- timeless French Onion Soup;
- Bi Bim Bap with authentic, hassle-free Kimchi;
- an incomparable Teriyaki Sauce; and
- fragrant, satisfying Butter Chicken.
Perfectly crafted and masterfully researched, The Ancestral Table is a contemporary take on Paleo eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.
288 pages, Paperback
First published February 9, 2014
About the author
Russ Crandall
7 books17 followersRuss Crandall was born and raised in Washington State. After working as a chef in small restaurants for a few years, he joined the US Navy at age 20, and he continues to serve as a Russian and Indonesian translator. In 2010 he began chronicling his cooking adventures on his popular food blog,
The Domestic Man
.
He lives with his wife and two sons in Norfolk, VA.
He lives with his wife and two sons in Norfolk, VA.
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Displaying 1 - 13 of 13 reviews
March 29, 2015
paleo cooking takes a more authentic direction
Rather than attempting to rewrite comfort food classics with paleo substitutions, this book looks mainly to South America & Asia for naturally paleo-friendly dishes that are exotic & full of flavor. The Ancestral Table is well researched & will appeal to the uncompromising cook looking for the most delicious expression of a dish.
Rather than attempting to rewrite comfort food classics with paleo substitutions, this book looks mainly to South America & Asia for naturally paleo-friendly dishes that are exotic & full of flavor. The Ancestral Table is well researched & will appeal to the uncompromising cook looking for the most delicious expression of a dish.
May 8, 2018
This is a very useful book. The author approaches Paleo from the anti-inflammatory side, having dealt with autoimmune problems. After using Paleo to let the inflammation heal, he does incorporate some dairy into many recipes. Health information in the front of the book is geared toward anti-inflammatory information and toxic load, and has footnotes! Instructional information in the beginning is geared for people who may be new to cooking, and a complete table at the end gives amendments for each recipe to sub out the "non-Paleo" foods he uses (dairy, rice, potatoes, and peas). Each recipe is accompanied by an informational paragraph, but each paragraph is almost exclusively about the origin and history of the food.
This will be a cookbook I want to check out again in a few months, when (if?) I'm able to introduce a wider array of vegetables. The variety of cooked vegetables is the most useful part for me. Most of the main dish recipes tend toward the time-intensive (2 hours or more is not uncommon), and tend to require many ingredients: not really something I can handle right now. Canned tomatoes and tomato products seem to feature heavily. Many of the meat dishes and also the fruits and desserts call for a dizzying array of different types of flours: chestnut flour, tapioca starch, potato starch, rice flour, arrowroot starch... there are a few other exotic ingredients (sweet potato noodles?!) that make quite a few of the main dishes not so do-able for weeknight dinners and would probably require online shopping.
Not something I'd ever probably buy mysef-- in addition to canned goods and dairy, coconut oil is very common in the recipes-- but I'm glad it's available at my public library.
This will be a cookbook I want to check out again in a few months, when (if?) I'm able to introduce a wider array of vegetables. The variety of cooked vegetables is the most useful part for me. Most of the main dish recipes tend toward the time-intensive (2 hours or more is not uncommon), and tend to require many ingredients: not really something I can handle right now. Canned tomatoes and tomato products seem to feature heavily. Many of the meat dishes and also the fruits and desserts call for a dizzying array of different types of flours: chestnut flour, tapioca starch, potato starch, rice flour, arrowroot starch... there are a few other exotic ingredients (sweet potato noodles?!) that make quite a few of the main dishes not so do-able for weeknight dinners and would probably require online shopping.
Not something I'd ever probably buy mysef-- in addition to canned goods and dairy, coconut oil is very common in the recipes-- but I'm glad it's available at my public library.
April 25, 2014
Russ Crandall, The Domestic Man in the blogosphere offers a twist on paleo cooking with his new book. Think gourmet paleo cooking. While it may seem like an oxymoron, Crandall pulls it off with aplomb in this delightful collection of eating/lifestyle information and mouthwatering recipes.
With a forward by Paul Jaminet, PhD, we learn about how paleo eating heals the body. Jaminet explains about his and his wife’s health problems and also Russ Crandall’s, and how their health improved through diet. Russ also shares his incredible story in the first pages of the book, the result of hears of study into ancestral food from around the world.
The book is divided into nine chapters: Diet and Kitchen Fundamentals; Sauces, Condiments, and Other Basics; Vegetables; Starches; Red Meats; Pork; Poultry and Eggs; Seafood; and Fruits and Desserts. He begins by offering his six guiding principles: Eat nutrient-rich, low-toxicity foods; plan for an ideal macronutrient ratio (e.g. 50% fat, 30% proteins, 20% carbs); prepare historically appropriate dishes; strive for natural umami flavors; use a variety of plant parts and don’t take shortcuts.
The Ancestral Table finds rice, potatoes and dairy acceptable, and Crandall explains why, however if one is following a more Spartan paleo eating plan, just omit these items. But read Crandall’s explanation before you make that decision.
Included in the book is a section on rendered fat basics, stock and broth basics and more. Before joining the Navy as a Russian language specialist, Crandall worked as a chef, so he knows his way around a kitchen.
Some of the more interesting recipes include Kalbi (page 146), a Korean style, English-cut short rib, marinated and grilled. These were absolutely delicious with a grated pear, tamari and ginger marinade. A little more exotic is his Beef Rendang (page 154), a dry curry found in Sumatra and redolent with cloves, lemongrass, galangal and coconut milk. It can be served with cauliflower rice. Coq au Vin (page 192), Butter Chicken (page 198) and Chicken Panang (page 202) are just three of the delicious dishes in the poultry section. The panang is a mild Thai curry and a particular favorite of mine. Russ’ version is outstanding. And be sure to try the Chesapeake Bay Crab Cakes (page 254), made perfectly paleo using almond and coconut flours instead of bread crumbs. One of my favorite recipes is the Brazilian Cheese Buns (page 120). The ones pictured are tiny, but I’ve made them slider size as a bread substitute (the “flour” used is tapioca starch).
There are just a few desserts; after all, dessert should be an occasional treat, not a daily indulgence. But the ones Russ offers are superb: Maple Walnut, Pistacio or Mocha Ice Cream—who can resist those? All made with bananas in place of cream. Next on my list of desserts to try is Almond Panna Cotta (page 264). I’ve been making Pumpkin Panna Cotta since discovering the recipe on a blog, and this one, using a split vanilla bean, sounds wonderful.
The end notes list a valuable substitution guide and the recipe index, categorized by ingredient.
Gorgeous photos by Gian Cao and Russ Crandall accompany each recipe. This is truly an outstanding book. I should note that since many of the recipes are primitive and/or regional, it may be difficult to obtain the exact ingredient in some locales. However, Russ provides several paleo-friendly recipes for basics such as teriyaki sauce and mayonnaise.
With a forward by Paul Jaminet, PhD, we learn about how paleo eating heals the body. Jaminet explains about his and his wife’s health problems and also Russ Crandall’s, and how their health improved through diet. Russ also shares his incredible story in the first pages of the book, the result of hears of study into ancestral food from around the world.
The book is divided into nine chapters: Diet and Kitchen Fundamentals; Sauces, Condiments, and Other Basics; Vegetables; Starches; Red Meats; Pork; Poultry and Eggs; Seafood; and Fruits and Desserts. He begins by offering his six guiding principles: Eat nutrient-rich, low-toxicity foods; plan for an ideal macronutrient ratio (e.g. 50% fat, 30% proteins, 20% carbs); prepare historically appropriate dishes; strive for natural umami flavors; use a variety of plant parts and don’t take shortcuts.
The Ancestral Table finds rice, potatoes and dairy acceptable, and Crandall explains why, however if one is following a more Spartan paleo eating plan, just omit these items. But read Crandall’s explanation before you make that decision.
Included in the book is a section on rendered fat basics, stock and broth basics and more. Before joining the Navy as a Russian language specialist, Crandall worked as a chef, so he knows his way around a kitchen.
Some of the more interesting recipes include Kalbi (page 146), a Korean style, English-cut short rib, marinated and grilled. These were absolutely delicious with a grated pear, tamari and ginger marinade. A little more exotic is his Beef Rendang (page 154), a dry curry found in Sumatra and redolent with cloves, lemongrass, galangal and coconut milk. It can be served with cauliflower rice. Coq au Vin (page 192), Butter Chicken (page 198) and Chicken Panang (page 202) are just three of the delicious dishes in the poultry section. The panang is a mild Thai curry and a particular favorite of mine. Russ’ version is outstanding. And be sure to try the Chesapeake Bay Crab Cakes (page 254), made perfectly paleo using almond and coconut flours instead of bread crumbs. One of my favorite recipes is the Brazilian Cheese Buns (page 120). The ones pictured are tiny, but I’ve made them slider size as a bread substitute (the “flour” used is tapioca starch).
There are just a few desserts; after all, dessert should be an occasional treat, not a daily indulgence. But the ones Russ offers are superb: Maple Walnut, Pistacio or Mocha Ice Cream—who can resist those? All made with bananas in place of cream. Next on my list of desserts to try is Almond Panna Cotta (page 264). I’ve been making Pumpkin Panna Cotta since discovering the recipe on a blog, and this one, using a split vanilla bean, sounds wonderful.
The end notes list a valuable substitution guide and the recipe index, categorized by ingredient.
Gorgeous photos by Gian Cao and Russ Crandall accompany each recipe. This is truly an outstanding book. I should note that since many of the recipes are primitive and/or regional, it may be difficult to obtain the exact ingredient in some locales. However, Russ provides several paleo-friendly recipes for basics such as teriyaki sauce and mayonnaise.
August 4, 2016
As fellow reviewer @Danny mentioned, this book mostly features recipes from around the world that are naturally paleo as opposed to going for complicated substitutions of modern foods. I really like Crandall's food philosophy, which is basically a modernized, more relaxed version of the traditional Paleo diet. Note that includes some dairy and alcohol.
A lot of the recipes, while well-done, are somewhat unoriginal, and you can find similar recipes in other books or for free on blogs or recipe websites. Some of the winners for me are the pizza dough, which is the best paleo version I've ever come across, the pork neck soup, the meaty collard greens, and the crawfish etouffe.
I realized I have to take this book for what it is - a modern, well-done paleo recipe book. I don't think it has enough recipes to represent an entire life catalogue of recipes on a paleo lifestyle, but it's a decent introduction.
A lot of the recipes, while well-done, are somewhat unoriginal, and you can find similar recipes in other books or for free on blogs or recipe websites. Some of the winners for me are the pizza dough, which is the best paleo version I've ever come across, the pork neck soup, the meaty collard greens, and the crawfish etouffe.
I realized I have to take this book for what it is - a modern, well-done paleo recipe book. I don't think it has enough recipes to represent an entire life catalogue of recipes on a paleo lifestyle, but it's a decent introduction.
February 16, 2014
Russ Crandall, the Domestic Man, has produced a cookbook that will help you to create delicious, wholesome and authentic food. But it is so much more than that. His personal story and journey to heal himself with natural, whole food is very interesting. The cookbook will help you to understand and regain control of the nutritional density in your meals. It is a gift. He shows you the path for escape from the processed food hell that is making our population fat and sick.
The variety and flavor profiles are exciting. The images are beautiful and mouthwatering. The recipes include basic fundamentals for REAL FOOD ingredients - stock, rendering fat, rubs, sauces, mayonnaise and more. A very instructive and inspiring collection.
The variety and flavor profiles are exciting. The images are beautiful and mouthwatering. The recipes include basic fundamentals for REAL FOOD ingredients - stock, rendering fat, rubs, sauces, mayonnaise and more. A very instructive and inspiring collection.
November 10, 2014
The author shares his journey to health and how he came to create and write this book. This book is filled with authentic delicious recipes with clear instructions and gorgeous pictures. I can't wait to try many of these recipes on my family. Most of the recipes do seem to take time, so not a quick last minute, mad-rush for lat minute dinner ideas book, but given the time for prep and time to cook, fabulous meals with opportunities for lots of left overs, my favorite!
September 6, 2016
Not much here that was new.
I found it annoying that substitutions were listed in a table at the back of the book. Why not just put a line on the page with the recipe: "In place of ABC ingredient, substitute XYZ."
I found it annoying that substitutions were listed in a table at the back of the book. Why not just put a line on the page with the recipe: "In place of ABC ingredient, substitute XYZ."
December 16, 2014
This was not your typical paleo cookbook--and I love that. There are a few recipes I will be repeating, and I'm very curious to make the Sephardic Jewish-Style Roasted Eggs (Huevos Haminados)!
June 6, 2014
I got this book from the library to skim for ideas but it was fabulous. I am definitely going to be buying this one for my bookshelf. A great resource.
September 24, 2014
I liked it so much that I bought a copy!
February 23, 2015
Love this book!
It has so much information. Not to mention great recipes. Highly recommend. Finally a recipe book that uses REAL FOODS!
It has so much information. Not to mention great recipes. Highly recommend. Finally a recipe book that uses REAL FOODS!
March 15, 2014
love his website, which is why I bought the book. simple tasty food. period.
April 25, 2017
awesome sauce
Displaying 1 - 13 of 13 reviews