There's nothing quite like reveling (vicariously) in the mastery of another. Peter Servold's book, Paleo by Season, is a great opportunity to just sit down and enjoy how well a thing can be done, in this case the making of gourmet and healthy meals.
Pete's story has the same line as most of us Paleo types with the exception that he actually knows how to cook. A graduate of Le Cordon Bleu and a former cook at Restaurant Eugene in Atlanta (more properly known and always referred to in some circles as "HotLanta"), Pete has the training and experience to put together a world class meal that won't blow your guts apart the next day.
From the practical list of must-have equipment (refreshingly inexpensive) to the clever food maps by season to the actual recipes (pork belly FUCKING YUM!), this is the kind of book that arrives clean and silky and with proper use should soon be slightly ragged, covered with bacon grease thumb prints and dusted lightly with almond flour.
If you're looking for how to make Paleo "cheat" foods this ain't your book, but if you're interested in damn fine dining made repeatable, this is an excellent book for you.
Too much reading...
How about dessert?