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Learn to COOK - Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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List Price: $25.00
Our Price: $16.50
Your Save: $ 8.50 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: NewTrends Publishing, Inc.
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9780967089737
ISBN: 0967089735
Label: NewTrends Publishing, Inc.
Manufacturer: NewTrends Publishing, Inc.
Number Of Items: 1
Number Of Pages: 688
Publication Date: 1999-10-01
Publisher: NewTrends Publishing, Inc.
Studio: NewTrends Publishing, Inc.
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Editorial Reviews:
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A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.
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Spotlight customer reviews:
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Customer Rating:
Summary: This cookbook Improved my life
Comment: This cookbook has faults, some of which have been accurately described by reviewers here, and certainly a busy single person like me cannot spend the hours in the kitchen which it would take to derive all his nutrition from these recipes. However simply by using this book once in a while I have improved not only my enjoyment of cooking and eating but also my health. After pancakes and muffins that are made by soaking the flour in yogurt first, after soups made from these broths, after make real fermented foods a part of one's diet, one will find it very hard to go back to eating any other way. Not only this, but for me this book was the beginning of serious thinking about how we live and how nature and culture can work together--with food only the starting point.
The biggest problem for me was the amount of advanced planning this book requires. It is not fun to start a dish and then realise that something needs to be soaked twnty-four hours before being used. But once one gets accustomed to advanced planning--simply deciding the night before what one wants the next day and taking the requisite steps--it becomes easy and natural and in the end saves energy as, when one begins to cook, much of the work has already been done.
As an education, as a way of having fun (really!), as a new and better way of understanding life, as a key to health and as a source of delicious recipes, I cannot recommend this book highly enough.
Customer Rating: 
Summary: Calling all non European food writers
Comment: The pot roast recipe is excellent. I have made it twice and I've never made pot roast before. It is brined overnight in buttermilk - I marinated it for three nights- and it was fall-apart tender. My boss and my roommate who were both raised on pot roast loved it, but didnt know about the buttermilk method.
Also great suggestions for how to use up raw cream. The whey recipes are great- esp for anyone looking for how to use raw milk up. I think this is her strength.
However I am not a big fan of her nontraditional methods, which she applies to all non-European recipes. If you can't be be bothered in presenting authentic recipes representing ancient traditions easily found in immigrant homes across America, then don't attempt it or it damages credibility of the traditional food cause.
What I'd like to see more of from Sally Fallon is what she does well--locate traditional European recipes. How about a French recipe for cooking potatoes in duck fat, rendering fat from beef bones and storing it, a good Polish cabbage roll, and a Norweigan recipe for how to use smoked kippers, and Southern recipe for tinned salmon croquettes.
The cause needs an author who has the connections to find those recipes from immigrant chefs who remember these traditions firsthand. They are all over the US.
So dont forget to include the authentic Indian coconut chutney, actual Chinese beef tendon soup or chicken bone broth soups, honest to goodness Jewish chicken foot soup, real Japanese tallow fried Okinawan entrees, Filipino chicken adobo, authentic Korean short ribs and sol lung tang marrow soup, and the genuine Mexican beef shank soup like caldo de res, menudo and other fine recipes before presenting them.
Any West Price fans out there in New York, Boston, Los Angeles, Houston, Atlanta, San Francisco or Portland who want to write the missing volume? Come on!
Customer Rating:
Summary: Very informative with great recipes
Comment: I am continuing to work my way through this book. I skip around based on my interests. As a friend commented, I don't want it to make me a "food Nazi," but I do think we need to return to more basic, nutritious real food and this book helps us get there.
Customer Rating:
Summary: REAL nutrition advice
Comment: Buy this book!! It has REAL advice and common sense about nutrition. Our ancestors weren't stupid, not everything should be relegated to an "Old wives tale" This is REAL food; not processed, fake "stuff" passed off as food. This book could help you regain your health and protect you from disease down the road.
Customer Rating:
Summary: Nourishing Traditions
Comment: This is so much more than a cook book! It gives the reasons behind food preparation, and the scientific information to refute popular missconceptions about what foods are "good" for you and what is "bad". The recipies are well written and easy to understand, and the results are wonderful. The companion book "The Fourfold Path to Healing", will help reinforce your understanding of the principles behind proper food preparation, and give you the scientific proof for why cooking this way will lead to health. You will understand the "French paradox", and enjoy real food again! This book has literally changed my life!
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