Authors: Sally Fallon,Pat Connolly,Phd. Mary G. Enig
Tags: #Non-Fiction, #Reference, #Science, #Health
Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The...
I have to recommend. . .
Nourishing Traditions
by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas. But what she pointed out is that independent producers of food—such as people who present us with meat, poultry, eggs and butter—provide the lowest profit margin in the industry. People who put out junk food. . .have an incredible return on invested capital because they are putting out low-cost items and making a very high profit.
Robert C. Atkins, MD
Author of
The Atkins' New Diet Revolution
Nourishing Traditions
is more than a cookbook—it's an
education
that will lead you to "cook with pride," as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now
that
is the real "joy of cooking!"
William Campbell Douglass, MD
Author of
The Milk Book
Nourishing Traditions
. . .is a work of genius. . .richly encyclopedic. . .. Run, don't walk to the nearest phone and order
Nourishing Traditions.
Clara Felix
Author of the
Felix Letter
This cookbook is unique. . .
. Nourishing Traditions
throws down the gauntlet to challenge the "Diet Dictocrats."
Beatrice Trum Hunter
Author of
Consumer Beware
As a convinced vegetarian of some 25 years, I opened Sally Fallon's book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . .. I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.
Peter Hinderberger, MD, Past President
Physicians Association for Anthroposophical MedicineI figured it would be only a matter of time before people would realize that lowfat and low-cholesterol diets were highly overrated for healthfulness. Now comes a cookbook author and food writer who is well aware of the politically correct nutrition misinformation, but who also has the knowledge and courage to challenge its assumptions.
Gene Logsdon
Author of the
Contrary Farmer
The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
REVISED SECOND EDITION
with Mary G. Enig, Ph.D.
Cover Design by Kim Waters Murray
Illustrations by Marion Dearth
NOURISHING TRADITIONS
The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
REVISED SECOND EDITION
Sally Fallon
with Mary G. Enig, Ph.D.
Cover Design by Kim Waters Murray
Illustrations by Marion Dearth
Copyright © 1999, 2001 NewTrends Publishing, Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.
A Note to the Reader: The ideas and suggestions contained in this book are not intended as a substitute for appropriate care of a licensed health care practitioner.
Published by:
NewTrends
Publishing, Inc.
Washington, DC 20007
US and Canada Orders (877) 707-1776
Overseas Orders: (574) 268-2601
www.newtrendspublishing.com
[email protected]
Available to the trade through
National Book Network 800-462-6420
ISBN: 978-0-9670897-3-7
For Sarah, Nicholas, James and Davidson
and their children
The authors are grateful to Marianne Gregory, whose suggestion planted the seed for this book; to those who watered it with their encouragement and help including Dr. Alsop Corwin, H. Leon Abrams, Jr., Steven Acuff, Patrick Von Mauck, Dr. Meira Fields, Leyla Uran, Zeynep Gur, Tamas and Hajna Dakun, Pam Howar, Jeffrey Dearth, Valerie Curry, Charlie Votaw, Richard Thomas, Tom Dix, Cy Nelson, Randolph and Ginny Aires, Carmen and George Denby, Trudy Fallon, Jon Cutler, Supat Sirivicha, Ira Wexler, Chris Archilla, Vladimir Ratsimer, Lynn Greaves, Kurt Reiman, Fred Gregory, Dr. Artemis Simopoulos, William Shawn, Christopher Hartman, Bob White, Diana Vivian, Mary Hudson and Milka Halama; and to John Fallon whose support and enthusiasm never faltered. Particular thanks goes to Maggie Wetzel who always used butter.
We also wish to thank those who contributed recipes: Maggie Wetzel, Harry Wetzel and Katie Wetzel; Marianne Gregory; John Desmond; Rosemary Barron; Sally Hazel Fallon, Anne Marie Fallon and Tom Fallon; Philomena Aparicio; Madeline Curry; Moustafa and Lynn Soliman; Sue Rogers; Carole Valentine; Audrey Powell; Maribel Kim; Vivian Mason; June Shields; Marie Meyer; Taiwo Obi; Thomas Connelly; Isabel Molin; Maria de Lourdes Campos; Tony Rossi, Mary Jo Bierline; Emily Sagar; Karen Acuff; Soroor Ehteshami; Maria Noguera and Marie Claude Leduc.
We are also grateful to the many individuals who contributed to the second edition. Jenny Mathau, Kasia Welin Grossman and Valerie Mortensen helped immeasurably with their detailed lists of questions and recipe suggestions. Thank you also to Tom Cowan, Jan LaTourette, Geoffrey Morell, Jake McGuire, Rebeccah and Eugene Yen, Donna Gates, Sandy Cameron, Lee Clifford, Julie Thomas, Lisa Millimet, Ali-Reza Fassihi, Betsy Pryor, Steve Foxman, Valerie McBean, Walter Scharrer, Maury Silverman, Trauger Groh, John MacArthur, Walter Felber, Louise Dwyer, Pilar Bastida, Marguerite Wyner, David Morris, Cynthia Renfrow, Nee Sinclair, Jayne Taylor, Richard Dobbs, Sally Eauclaire Osborne, Christian Elwell, El King, Renee Bartol, Zahra Partovi, Robert Irons, Terence Martin, Harley Lyons, Maryanna Erzinger, Eva Holland, Joe Hilgendorf, Stephen Byrnes, Winnie Barker, Roberto Aparacio, Loren Zanier, Karine Bauch, Brenda Ruble, Chuck Eisenstein, Deanna Buck, Hy Lerner, Tom Heinrichs, Becky Mauldin, Josh Knox, Marie Bishop and Christopher Cogswell, with particular thanks to Nancy Morris, Catherine Czapp and Pam Holmes for their proofreading labors and to Pam Holmes and her daughter Katie for getting the recipe index in shape. Finally, thanks to Harry Wetzel, whose financial support made publication possible.
About Stock-Based Sauces
