Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D. is both a cookbook and a book on nutrition. A weighty 676 pages, the first 63 are focused on re-educating the world about real nutrition, the rest are devoted to recipes. Find the truth in this book regarding fats, grains, dairy products, soy, and more. The authors challenge what they call, "politically correct nutrition," namely what the FDA, the USDA, and all the marketing campaigns tell us is healthy. The problem is these organization are driven by money, and not the well-being of the public.
The recipes range from broth to babyfood, kombucha to kimchi, pickles to parsnips. I like the quotes and tidbits that are included in the margins, along with the recipes. This one from page 98 is a favorite,
"He felt a little better when he sat down to the good Sunday dinner. Mother sliced the hot rye ’n’ injun bread on the bread-board by her plate. Father’s spoon cut deep into the chicken-pie; he scooped out big pieces of thick crust and turned up their fluffy yellow under-sides on the plate. He poured gravy over them; he dipped up big pieces of tender chicken, dark meat and white meat sliding from the bones. He added a mound of baked beans and topped it with a quivering slice of fat pork. At the edge of the plate he piled dark red beet pickles. And he handed the plate to Almanzo."This quote from Farmer Boy by Laura Ingalls Wilder strikes a chord with me because I've read all of the Little House books and I've always noticed the mention of food in them. I'm fascinated by how people in other time periods ate. It obviously stuck out to the authors of Nourishing Traditions, as well, and as such, I feel a connection with them.
So, go check this book out. There's bound to be something in here for everyone.