Nom Nom Paleo Releases Second Cookbook, ‘Ready or Not!’

August 25, 2017 6:23 pm Last Updated: August 31, 2017 4:38 pm

With superheroes a seemingly permanent fixture at movie theaters, it’s not surprising to see the comic book genre spill into other areas, be it decluttering self-help books (hello, Marie Kondo) or cookbooks.

In the latter category, enter Michelle Tam and Henry Fong, the best-selling authors of the paleo cookbook “Nom Nom Paleo: Food for Humans,” which was released in 2013 when the paleo cookbook landscape was still fairly bare. With their new cookbook, they return transformed into comic book characters, offering recipe advice, encouragement, and just a bit of sass, along with their two sons.

Step-by-step photographs and captions accompany each recipe. (Courtesy of Andrews McMeel Publishing)
Step-by-step photographs and captions accompany each recipe. (Courtesy of Andrews McMeel Publishing)

The hefty cookbook, “Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo,” some three years in the making, takes your temperature in terms of cooking readiness—including your circumstances and state of mind. Are you feeling inspired, with a leisurely weekend to prep and get ahead? Then the “Get Set” section is the place to turn to, with recipes such as Smoky Lime Pepitas, Spicy Thai No-Nut Sauce, or Umami Gravy, which can easily enliven future dishes. Or look to “Beyond Ready,” with its weekly meal plans.

For the less ready, who may face a fridge filled with uninspiring leftovers, “Kinda Ready!” offers recipes to turn leftovers as well as pantry staples into quick dishes. For example, a Mexican Watermelon and Cucumber Salad is a cinch to throw together, with the addition of already prepped Smoky Lime Pepitas.

Finally, in the red color-coded “Not Ready” section—for those nights when a dinner of Cheetos is mighty tempting—Tam and Fong offer recipes for dishes that come together with minimal prep. Ollie’s Cracklin’ Chicken, for example, is a chicken thigh recipe that takes about half an hour to get on the table. The chicken is moist and delicious, with crunchy skin (and no batter).

The authors split their time between Palo Alto, California, and Portland, Oregon, and the recipes, many with Asian- or Latino-inspired flavors, reflect a West Coast vibe.

Each recipe comes with step-by-step photos, in comic book layout-style, along with a caption. With over 2,000 images, there’s no second-guessing or imagining what a particular step should look like.

A helpful recipe index at the end of the cookbook also lets cooks know which recipes are nut-free, egg-free, nightshade-free, freezer-friendly, and Whole30-friendly.

Check out the cookbook’s recipes:

Spicy Bacon Honey Nuts & Hurricane Pig Nuts
Sriracha Sunbutter Zoodles + Chicken
Cherry Chocolate Chip Ice Cream

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