Paleo Is Not Really a "Diet" At All!

Maximum Nutrition, Minimum Interference!

It's really a return to the type of eating your body naturally craves and was designed for. And that's why it works. It's based on how we humans evolved for literally millions of years.

And takes us back to our origins. A time when nobody got fat. When we were all strong, lean and had boundless energy. And when there were no degenerative diseases.

You'll also get some bonus meals from our Special Recipe Categories

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Cookbooks may be general, or may specialize in a particular cuisine or category of food.\r\n\r\nRecipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on.\r\nAn abbreviated epitome entitled Apici Excerpta a Vinidario, a \"pocket Apicius\" by Vinidarius, \"an illustrious man\", was made in the Carolingian era. In spite of its late date it represents the last manifestation of the cuisine of Antiquity.\r\n\r\nThe earliest cookbooks known in Arabic are those of al-Warraq (an early 10th-century compendium of recipes from the 9th and 10th centuries) and al-Baghdadi (13th century).\r\n\r\nChinese recipe books are known from the Tang dynasty, but most were lost.[citation needed] One of the earliest surviving Chinese-language cookbooks is Hu Sihui\'s \"Yinshan Zhengyao\" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, Buyantu Khan\'s dietitian and therapist, recorded a Chinese-inflecte\r\nCookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences.\r\n\r\nSome cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes or cuisines; others are simple aide-memoires, whic