This is an AMAZING cookbook. It's not "strict paleo," which I appreciate after too many years of super-strict vegan eating. (It's worth noting the authors are no longer paleo.) There's some cheese, there's some potatoes. Whatevs. But the inspiration and recipes are amazing. The caramelized banana milkshake is so easy and creamy, the lamb salad was great and I'm excited to try the pumpkin chili. But the gluten-free baking is where this book really shines. They use more tapioca flour than a lot of other paleo recipes (usually coconut/almond combo), which gives baked goods a much more "normal" texture. If you're into gluten-free and sugar-free baking and can eat eggs, I would highly suggest this book for those recipes alone.