Apr
17
Based on the research done by the Weston A. Price Foundation, Sally Fallon has compiled a thorough and engaging book that veers from cookbook to reference guide to cultural repository and back again. Like the better-known Joy of Cooking, Nourishing Traditions explains nutritional principles in practical terms. It also provides step-by-step instructions for preparing foods the old-fashioned (and much-neglected) way: soaking grains, fermenting/pickling vegetables, sprouting seeds and grains. Bakers will be intrigued by descriptions of less-familiar, non-wheat grains; cooks of all persuasions should explore natural sweeteners—honey, molasses, maple syrup, etc.—and how to use them.
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