This is not just a basic cook book. It has information about carnivore diet and it isn't for everyone. I'm not one of them. It will be very usefull for someone that is interested for in depth information.

I received a free copy for my honest review.

Let me start by saying, I was already familiar with Saladino's philosophies and science as I have followed his podcasts, and others on similar topics, for several years. I also already eat a diet similar to what he is espousing, so the buy in for me to be interested in his book was fairly low as I am already familiar with it.

I found man of the recipes to be interesting and doable. Some of the ingredients were beyond my ability to acquire, but the techniques are not too challenging. However I still found much of this book somewhat frustrating. When I buy a cookbook I would prefer most of it to be a cookbook. The structure here relies very heavily on the reader having spent the time to read and process the scientifically heavy first half before getting to the recipes. If a person is planning to eat a carnivore diet, they have likely done much of this research already or would be willing to read about it in it's own book and then get a cookbook.

Additionally, I felt it would have been more helpful to provide the reader with ways to modify current habits or what to shop for in traditional grocery stores to make this accessible to the most people. Rather, it felt as though the reader is being told they have to specialty shop, or better yet abandon the Western world altogether so they can eat nose-to-tail in rural farming communities.

Many of the recipes are doable and quite tasty. They don't require myriad ingredients and frequently only require the meat, some butter or other fat and salt. It might be beneficial to consider adding something to the recipes for adapting them for more convenient cooking, such as with a crockpot or pressure cooker.

Have read The Carnivore Code and have been hesitant to go that route out of fear of boredom. This was a huge deciding factor!! Even though I am not a total carnivore yet, these recipes were varied enough to keep my interest going forward. Am anxious for a print copy for myself as well as my library. Thank you for the opportunity to preview this!!

A fascinating insight into the benefits of a predominantly aminal-based diet (meat and eggs) with a bit of fruit and honey added for balance. While the scientific community accepts evidence for meat eating by early humans, they are more sceptical about restrcting modern diet to exclude most plants. The author, nevertheless, sets out an argument based on plant toxicity and diets of primitive societies.

I value the fact that the author uses only environmentally sustainable meat, and also that he advocates eating the entire animal, including the organs (nose to tail)., which helps offset meat's carbon footprint.

The recipes are unlike I've ever seen, with pizza made entirely of animal products - that's real meat lover's pizza for you! You can also cook flank steak in a lime-cilantro marinade, a 2-ingredient brisket, carnivore bread, tongue, and of course liver.

Overall, a good addition to your cook book collection.

This book was far to indepth for me as it went more into medical terminology and didn't real have information in lay terms for those of us who want information on healthy ways to eat but don't want to read a text book.

The recipes were okay but not my kind of cooking.

"The essential companion to the best-selling The Carnivore Code, featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet."

Honestly, I'm in mixed minds about this book. In its physical form, it's probably going to be a thick one. It has a lot of content. So, if you're into this theme, it will be a great read. However, I think my main concern is that I was put off from this book from the start. It has a lot of info, graphs, research, charts, pictures, recipes... one of my biggest turn offs I think was the pictures of the animals before the meat? I mean I know it's the reality but it's just kinda... not good for me (and no I am not against eating meat).

I am not going to knock points off for that -- my personal inclinations or disinclinations. Instead, this is about the book and its content and its execution thereof. I think it is an excellently put together book with high quality photographs. It is packed with information and obviously the author has put together a lot of research into this "carnivore code". Personally would I get this for my collection? Probably not. Would it be something interesting to read or to suggest to someone that falls into this hobby/interest? Yes.

Thank you for the chance to read through this in exchange for honest feedback.

I requested this book for the recipes but half of the book is explaining about the carnivore diet (rich in meat and animal organs). Some of the recipes do look delicious but there isn't many photos and I skipped the animal organs recipes. I was expecting this book to have a lot of different meat recipes (there are great ones) but it's mostly about the diet/lifestyle. I received a free digital copy of this book from NetGalley in exchange for my honest review

Such a great way to expand creativity in the kitchen while on the Carnivore diet. Recipes are must tries for anyone currently on the diet. Loved it!

This book goes into depth with the carnivore code. It gives you the science behind it; what to eat what not to eat. It goes into great detail about the benefits of eating a carnivore diet. The carnivore diet is rich in meat and animal organs. They eat plants selectively. We have been reading the benefits of broccoli and cauliflower. In this book they are considered toxic. This is an entirely different way to eat. It gives you lists of how to stock your kitchen with equipment and foods to be successful with the carnivore diet. There are recipes ranging from making your own bone broth to making carnivore bread. Everything you will need to have a complete carnivore diet.

There's a lot of talking at the beginning of this cookbook that is probably very educational, but I really just wanted to see the recipes. They didn't start until page 84....EIGHTY-FOUR. There are a TON of pictures throughout the first 83 pages, so I assumed there'd be a picture for every recipe...WRONG. There's like 10 pictures throughout the whole recipe section.

With all that said, I'll still probably make some of these recipes just because they sound really delicious. I just think the layout of the cookbook wasn't the best.

This is not a recipe book to please everyone. Many will try their best to ignore the earlier chunks, which rail against the vegetarian diets so many other people swear by – this one has the idea that since we evolved to eat meat we ought to, well, eat meat. And it can prove it – it has footnotes and science and stuff. Other people will be miffed that this chunk is full of the usual food porn and lifestyle photos in an equal proportion of rare steaks and happy, smiling piglets. Lunch isn't usually still on four legs when featured in such images. I skipped all that because I didn't really expect any of it, and because I was looking at a copy to judge the recipes, although I did like that it requests we interrogate the source of our meats as they're going to be so dominant in our diet, which is never a bad thing for any of us to be doing.

What I can also happily report is that this book does offer plenty in the way of options for the average omnivorous browser – as well as the full-on, six raw eggs and half a bison flank before lunch kind of gal it's aimed at. The grilled marinated lamb chops with roast squash would fit into many, many recipe selections, paleo, this-o, that-o or whatever. So what we're using Iberico ham fat and not that heinous vegetable oil to fry anything in. Our teriyaki flavours come via the medium of beef and bone marrow burgers, and nobody can say that doesn't prevent food waste now it's a big issue. One-pan honey-glazed brisket with celeriac, squash and apricots doesn't sound unwelcome anywhere, either. Heck, you can even doubt all this meaty goodness and still pluck a decent home-made pear chutney from these pages, or a minty sauce/dip using kiwi fruit.

Now, I'm leaving the polemics aside, and just judging what I would use from this book, taking no sides in the whole argument of who's right and who's wrong. What I saw was a very useful and worthwhile book, if not entirely for the reasons the creators planned. I have seen lots of books and lots of online cooking videos that ignore the whole idea of offal, as a way to get our food miles and food waste down. This book does not ignore it at all, guiding us really well as far as I can see in how to adapt to the use of such ingredients. It also manages to give lots of suggestions for people taking a high-protein diet on, for whatever reason – I have the idea of a body-builder bulking up and putting their own herby butter mix under chicken skins for the first time ever so as to not have them plain. It's a book that, its biases aside, does what I want – handy hints and plain writing, ingredients that are actually purchasable, and no waffle about the Greek centenarian our author met on holiday once who taught him a family secret about how to cook x, which his kids demanded be featured because they just love it so. This is yack-free, pain-free, and succeeds in doing what I wanted it to do. And I'm keeping the duck soup for a special evening. Just don't expect PETA to be happy about it.

An as advertised cookbook that provides surprising depth to a diet that is often reduced to an overly simplistic description.

I don’t live by the carnivore lifestyle, but as a meat fan, I was interested what recipes might be in this cookbook. The cookbook starts with ample description of the lifestyle and even includes meal plans which would be extremely helpful for someone just starting out.

The recipes start really simple and I was worried the cookbook was basically going to be seasoned meat with basic sides. The recipes do level up as you go and include some delicious embellishments (pear chutney, sliders with buns made with pork rinds (genius!)).

I would definitely recommend this for anyone interested in adopting the carnivore diet, and there’s enough in there that meat lovers not on the diet can also enjoy.

I'm an open-minded person who will usually come around to a new point of view if I've been given compelling reasons to do so, and my own personal research harmonizes.

But sometimes, a third factor comes into play: Personal experience. I'm a carnivore, and freely admit I love and crave meat. Meat, however, does not unconditionally love me back. The years I spent indulging in what was very close to this cookbook's recommendations were some of the most unhealthy years of my life.  Tired of feeling miserable, I changed to a vegetarian diet. I lost weight, gained energy and felt a lot better. Once I felt stabilized, I re-introduced meat back into my diet. I quickly learned my own meat-consumption limits, and how to balance them. My take? Our ancestors may have enjoyed their meat-based diets, but as we continue to evolve, human needs change. 

I really wanted to agree with Paul Saladino, but I can't personally endorse his overall views. If you're looking for a good basic meat cookbook, however, this one is fairly straightforward, I'll give it that.

My thanks to author Paul Saladino, Houghton Mifflin Harcourt, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.

The pictures and layout in this book are fabulous. There is so much information in the first half of the book it’s a bit overwhelming. But it’s good information.

I received The Carnivore Code Cookbook as part of a NetGalley giveaway.

In The Carnivore Code, Dr. Paul Saladino espouses the benefits of a meat-centric, "ancestral" diet, focusing on free range meats, homemade cheeses, broths, and butters, limited fruits and plants, and minimal carbs. Here he includes 100+ recipes developed around the tenets of his philosophy, from sides to main courses to desserts.

I'm not going to lie, I found a lot of the introductory text unconvincing bordering on propagandistic. It's pretty much the stereotype of a keto bro talking your ear off. Realistically, it's not a diet that many people except the most privileged can afford, without even considering food preferences or restrictions that may not be "meat-based." The recipes are what you would assume--meat forward, reasonably simple (or able to be made very simply if you forgo the purity of ingredients they require), and I appreciate them for what they are, but I personally don't buy into the hype.