Learning how to cook paleo food is critical to succeeding with a paleolithic diet. Here are cookbooks I’ve found useful.
The Primal Blueprint Cookbook from Mark Sisson should be the first cookbook you buy when going Paleo/Primal. The book gets you started by showing you simple, low-carb, dairy-free, gluten-free, grain-free recipes. It shows how easy it is to make homemade broths and sauces. This book will help build a paleo/primal foundation from which you will construct your future health and well being on.
The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. While not written from a paleo perspective, most of the recipes in here are perfectly paleo. In recipes that call for flour, I usually just leave the flour out or substitute with almond or coconut flour. When a recipes calls for sugar I use just about one third of the recommendation. This is a handy reference to have especially when you are cooking a cut of meat you are not familiar with.
Nourishing Traditions by Sally Fallon with Mary G. Enig. Is a great reference to have in a paleolithic kitchen. There are great in-depth recipes for stock and broth. Several pages devoted to fermented vegetables. And, of course, several meat recipes including fish, poultry, organ meats, wild game, beef and lamb. The section on sprouting nuts and seeds could be very useful too. There is a large part of the book dedicated to preparing grains and legumes, I prefer to avoid those foods all together. However, if you want to experiment with grains and legumes in your diet, the preparation methods reduce (not eliminate) the irritating compounds contained in grains and legumes.
The River Cottage Meat Book by Hugh Fearnley-Whittingstall. This is an absolutely amazing book. This books teaches you absolutely everything you could ever want to know about domestic and wild meat. I don’t think any kind of meat or preparation method was left out. I just love how he described cuts of meat, what you should ask your butcher when picking out meat, and so many other useful hints about meat. There is a whole chapter devoted to offal, enjoying organ meats is something I am appreciating more all the time. If you only bought this book for the photos as a coffee table book, it would be more than worth it.