Nourishing Traditions: Book Review

This book was my very gentle invitation into the world of Weston A. Price, buying direct from local farmers and delicious, traditional cooking. A friend gave me a copy as a Christmas present. When I finally got around to looking at it months later, I asked her how to find some of the ingredients such as raw milk and grass-fed beef. She put me in touch with her farmer.

I began by trying occasional new recipes and reading the great information sidebars. It was easy to make the transition this way. I wasn’t wrong or in need of correction, just trying something new. I let my happy taste buds and satisfied belly guide me.

As I learned more, my menus became more deliberate: something fermented at every meal; fish, liver and bone broth at regular intervals. Some ingredients weren’t purchased again: soy products, anything with hydrogenated oils or high fructose corn syrup (HFCS). I hosted occasional dinner parties and was amused: wives fully committed to low-fat diets were astonished to see their husbands dig in for hearty second and third helpings.

There’s so much great info in this book. The co-authors are Dr. Mary Enig; a world-renowned biochemist and nutritionist who began protesting against trans fats more than 25 years ago, and Sally Fallon; founder and president of the Weston A. Price Foundation and a gourmet cook. This is not a new fad. They advocate a return to the culinary customs of our ancestors — the sensible way your great-grandparents ate in the days before epidemics of heart-disease, diabetes and obesity.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats is available from all major book sellers. Get one for yourself and for someone you love.

What about you?

How did you first find Nourishing Traditions?

Any favorite recipes, menus, cooking or entertaining anecdotes?

Dec 21

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