Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (New Trends, 2001), 674 pp.
Two books in one: a cookbook for making many kinds of traditional homemade food, and a handbook of cutting-edge nutrition.
This is the single best book available concerning basic nutrition. The 78-page section about nutrition (188 references) ranges from Weston Price's studies of traditional diets to the latest research on the unique benefits of animal fats. (It's the defense of natural saturated fats that makes acookbook so politically incorrect—and public health agencies are starting to catch up to this research.)
There's information about fats, protein, carbohydrates, vitamins, minerals, and enzymes; explanations of the problems with refined sugar, trans fats, processed meat, white flour, processed foods; kitchen tips; budget tips; superfoods; and a Guide to Food Selection. Throughout the book are hundreds of nutrition notes and hints in the margins.
There are more than 700 recipes, focused on traditional European cooking and artisanal food crafting, including how to make fermented foods such as traditionally made sauerkraut and kefir. The cookbook includes the why and how of: soaking whole grains before cooking; raw milk; the value of butter and other natural fats; and homemade foods of every kind. The recipes are fairly complex.
Nourishing Traditions is an education as well as a cookbook. It also has the potential to turn your health around. Highly recommended.
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