Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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This review can’t cover every cooking chapter, so I will choose two more favorites. First, Vibrant Vegetables!. Glancing through the recipes—after reviewing the “why” behind vegetables’ color and nutrition—you can’t help but notice the appealing titles, bound to make kids super interested in eating what they prepare: Carrot Coins, Bright Broccoli, or Asparagus Brushes, for example. The chapter includes recipes for dressings and sauces. As a cookbook, its ok. It has a few odd and interesting recipes, but nothing really that jumps out as memorable. As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.

Nourishing Traditions by Sally Fallon and Mary Enig Nourishing Traditions by Sally Fallon and Mary Enig

When the youngest of her four children became old enough to attend school full time, Sally applied her writing skills and training in French and Mediterranean cooking to the subject of nutrition and began work on a comprehensive cookbook that would combine accurate information on nutrition with delicious, practical recipes. She teamed with Mary Enig, PhD, an expert of world renown in the subject of lipids and human nutrition. With over six hundred thousand copies in print, Nourishing Traditions® has stimulated the public health and medical communities to take a new look at the importance of traditional foods and preparation techniques, and to re-examine the many myths about saturated fats and cholesterol. The book places special emphasis on the feeding of babies and children to ensure optimal development during their crucial growing years. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats By Sally Fallon The culinary ideas introduced in Nourishing Traditions® have stimulated the growth of a variety of small businesses providing traditional nutrient-dense foods including lacto-fermented condiments, kombucha and other lacto-fermented soft drinks, bone broth and genuine sourdough bread. Raw milk production is flourishing as are direct farm-to-consumer buying arrangements.

The egg chapter rounds out with delightfully illustrated recipes laid out in simple numbered steps. (I find the simple, illustrated recipe layout to be the best feature of this book—children will be able to follow along easily and with much enjoyment.) Recipes in the Incredible Eggs! chapter include Mexican scrambled eggs, hard and soft boiled eggs, deviled eggs, egg-dipped French toast, pizza omelet and eggnog. The authors chose the recipes well. Think of your children grown up. If they know how to cook eggs in all the ways this book teaches, they’ll be perfectly ready to prepare any essential egg dish for their own future families. She is also president and owner of NewTrends Publishing, serving as editor and publisher of many fine books on diet and health, including other books in the Nourishing Traditions® series. Her most recent titles are The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD) and The Nourishing Traditions Cookbook for Children (with Suzanne Gross). Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth

Nourishing Traditions: The Cookbook that Challenges Nourishing Traditions: The Cookbook that Challenges

And on third glance-- once I got past all the dense reading and into the actual recipes-- wow, this stuff is yummy. I am a vegetarian, and it's important to note that Fallon does not endorse vegetarianism, nor is the text limited to meat-free recipes (by any means!). Nonetheless, both the meat and meat-free recipes are numerous and fascinating. I took a brief break from vegetarianism a few years ago, and this was my reference for the transition. I have to recommend . . . Nourishing Traditions by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas. But what she pointed out is that independent producers of food–such as people who present us with meat, poultry, eggs and butter–provide the lowest profit margin in the industry. People who put out junk food . . . have an incredible return on invested capital because they are putting out low-cost items and making a very high profit. No, not unless I can find another crate of Anaheim peppers so I am make more.” She had bought the crate she used from out of town.I exaggerate. But not much. She represents most of what I love and hate about the holistic health movement(s), and as a result, I think that her book is important reading for all of us. I was first given this book by an herbalist friend of mine who endorsed its content and position ondiet, but warned me about Sally Fallon's "spit-and-vinegar" approach to food choices and social change. No doubt--Nourishing Traditions absolutely lives up to its subtitle in Sally Fallon's direct, no-nonsense critique of prevailing nutritional values and investigation of the vagaries of processed foods. This book is both a bible of useful recipes and an argument for a considered, holistic relationship to food and diet that are incredibly valuable. Hardcover. Condition: Very Good. First Edition, First Printing. Two slight bumps to bottom edges, otherwise book is in like new condition. This book has completely changed how I view food. Although I think there are some problems with it (a bit of a conspiracy theory feeling to it, dismissing all opposing views as silly or unfounded), this one fact remains true. The premise of the book is that so many of our health problems stem from industrialized food--food we've only been eating for the last 100 years or so, such as refined sugar, white flour, and vegetable oil. Fallon argues that we should be eating traditional foods, with a focus on meat, animal fats, raw veggies, and fermented foods. Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!