Carnicopia: The Meat-Based mostly Cookbook Your Physician Does not Need You to Learn

You Need This Book
I was so excited to get this book! Cary Kelly is an expert on meat and offers a lot of indispensable advice. If you want to take your meat game up a notch, he tells you how to do it. I’m looking forward to implementing his suggestions.I’m currently a pretty strict carnivore and it is nice that he offers some aspirational recipes, as well. I’d like to think that one day I will be able to occasionally enjoy his Pork Rind Stuffing (will replace the pork panko with a chicken one), the No-Flour Brownie (he says it “tastes just like a brownie should”), Vanilla Custard Ice Cream, & more. The simplicity yet brilliance in all of the ingredient choices makes absolutely everything easy and doable. The No-Flour Reduction Gravy, as well as many other recipes, reminds me that this is how our relatives ate not too long ago before we were inundated with fake food. Carnivore is the way for me for good health (after a lifetime of stuggle) and it is for many others, as well. Getting enough correct protein and healing the body is a daily process and the rewards are cumulative.

A Must-Have for Mouthwatering, Meat-Based Inspiration
I flipped through Carnicopia: The Meat-Based Cookbook Your Doctor Doesn’t Want You to Read and felt instantly drawn to the recipes—especially when I saw the “Meat Dishes,” “Poultry Dishes,” “Seafood,” “Eggs,” “Cheese,” “Extras,” and “Desserts” sections. Every page looks flavorful, and Cary Kelly’s friendly tone is an open invitation to get creative in the kitchen.His table of contents alone sparked my enthusiasm. I can’t stop marveling at how “Dry Brining,” “Picanha Roast,” and “Bulgogi Marinade” sit alongside options like “Seafood Chili” or “Breakfast Lasagna.” Even the “Extras” and dessert chapters promise new ways to elevate a meat-based lifestyle—who knew that “Pork Rind Flatbread” and “Carnivore Cheesecake” could fit into the same cookbook? Cary’s style encourages me to try these dishes as soon as possible because they look unique, drool-worthy, and easy to tackle on a weeknight.In this photo, I am about to dry-brine this chuck roast. Cary turned me on to dry-brining for our sous vide. It’s incredible how it has helped the flavor and texture of the finished dish.If you want a fresh take on low-carb, high-flavor cooking, Carnicopia belongs on your kitchen shelf.

Fantastic Food
Fantastic! … Been following Cary on X for some time, making these recipes as he developed – including his how to videos. I have a “Cary” folder on X for the videos. All great dishes – ones I never thought of – Hamburger Hash, Seafood Chili, and Pizzagna to die for. He’s also open to input on experience from others which is way cool! Like so many on the carnivore path, Cary turned his health around when the “check engine” lights came blaring on. His recipes and thinking have challenged me to unbury cooking stuff and techniques from the catacombs – and grab meats I used to pass by. These are not hard to do, nor expensive – In fact, the nutrition value is way better than ultra processed food, dollar for dollar. Luckily, as I scan through these on my iPad, there’s a chuck steak in the slow cooker…

Carnivore easy
I found this book to be very informative with easy to make recipes. I am looking forward to trying them out. Gives you ideas on how to continue eating a carnivore diet with variety.

Libro pieno di ricette keto e carnivore piuttosto interessanti, quelle degli arrosti in particolare.Alcune soluzioni per fare pizza keto, tacos o panature non sono praticabili in Italia perché non esiste l’ingrediente principale ossia il pork panko, forse sarebbe stato utile inserire la ricetta su come poterlo fare in casa.Altro prodotto che in Italia non esiste è il Ketchup senza zucchero anche questo spesso negli ingredienti delle ricette.Personalmente non amo l’uso di polvere di aglio/cipolla, continuamente presenti nelle ricette, invece del più sano prodotto naturale. Ma queste son scelte personali.Ci sono problemi di layout per cui il libro con ipad orizzontale non è leggibile, se si allarga l’immagine si perde la parte bassa della pagina e quindi la fine della ricetta. Con Ipad verticale si perdono i lati della ricetta e bisogna scorrere continuamente da destra a sinistra per leggerla