A Book Review by Merrilyn Reeves

The revised and updated Second Edition of Nourishing Traditions contains over 700 great recipes sure to please a hungry growing family.  However, the book’s subtitle, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, hints at what I consider to be its greatest strength:  the extensive first section of the book. 

In this section, fats, carbohydrates, proteins, milk and milk products and other types of nutrients are thoroughly examined.  Nutrition researcher Sally Fallon cites numerous studies, explaining conclusions as well as exposing erroneous conclusions and the resulting politically correct dietary guidelines which dominate today’s nutritional and medical scene. 

In addition, Fallon investigates traditional methods of food preparation and preservation, contrasting them with modern methods which tend to devitalize foods and may actually make our foods harmful.  Cultured dairy products, fermented veggies, bone broths and soaked grains are among traditional preparations which are health promoting food and are easily prepared in the modern kitchen.  

Concluding this section are helps for selecting useful kitchen equipment and the most nourishing food, as well as kitchen tips and an extensive reference list.

The cookbook portion of Nourishing Traditions contains over 500 pages of delicious, nutritional treats.  In fact, this could be your only cookbook, because the whole range of dairy, fruits and vegetables, nuts, grains, legumes, meats, sweets and condiments is covered.  Scattered in sidebars throughout the recipe section are a multitude of interesting and informative articles and “Know Your Ingredients” quizzes. 

What commercial product is cited in quiz #9?  Ingredients are skim milk, partially hydrogenated soybean oil, onion, cellulose gel, citric acid, salt, sugar, mono- and diglycerides, hydrolyzed vegetable protein, Romano cheese, sodium hexametaphosphate, cellulose gum, xanthan gum, natural and artificial flavoring, garlic, celery.  Now that does make you stop and think, doesn’t it?

I recommend this book for a several reasons:  the nutritional information and research, the reminder to return to traditional food preparation methods, and the tasty healthful recipes.  Every recipe we have tried has been well received.  Yes, even fermented bean paste…funny name, but try a bite!  Although traditional methods take a bit more time and forethought, they are well worth the investment in our health.  Bon appetit!

Answer:  Thank You Brand Creamy French Onion Soup, pages 174 and 624.