Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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!

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.

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.

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!

The author does a good job of documenting what is wrong with our diets and why. However, the recipes are extremely vague. For example, the crepe recipe on page 481 says to "heat a heavy skillet" but does not specify what temperature or setting. She also says "beat several minutes" which is open to interpretation. On the organ meats recipes, this may be a first for many people and getting these organs can be an ordeal, even for a farmer who raises meat like myself. As the butchers have to be specifically asked for these parts. In addition, those not living near the ocean or fresh, safe seafood like those in the Bible belt cannot partake in these recipes like Roe. And how many people out there have access to Venison, and beef heart, veal or lamb kidneys, sweetbreads and brains all at the same time? One of her recipes calls for 2 quarts of chicken stock that you are supposed to make yourself. It calls for a whole chicken or the parts and about $10 of other ingredients. Unless you are a Wall Street tycoon or have infinite amounts of money, many recipes in this book seems geared toward chefs, not average people.