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Rating: 
Summary: Unique recipes; questionable advice
Review: My review of this is now updated, see below.This book is obviously a labor of love by Otfried Weise and Frederiksen, two ostensibly talented, enthusiastic and imaginative cooks. The recipes are unique, tantalizing and a whole new dimension in themselves in tastes and textures. These meals and culinary gems are a great supplementary adventure for those seeking new and different kinds of vegetarian fare. However, the "advice" about food and eating contained within is hard to stomach (pardon the pun): it takes the extreme view that our gastric systems are super-delicate and that if not treated with Extra Care, we'll be doomed to Indigestive Hell and corrupted stomachs. Meat, according to these well-meaning two, contains "poisons." While it is true that mass production of animals for sale as food is shockingly poor, the authors never think - rather offer - to mention that organic meats are plentifully available, and that it is possible to eat animals that are raised naturally and humanely. Furthermore, it is grossly irresponsible to state, "The human digestive system is not designed to cope with large amounts of animal products." The human digestive system has a powerful compound, hydrochloric acid, which is specifically there to digest animal proteins. According to whom? Evidence remains that we evolved as carnivores. And vegetable eaters. Throughout, the authors cite constantly the dangers of "fermentation" in the stomach and all the ills of food being wrongfully combined - it almost makes one scared to eat. This agitated and anal-retentive approach to food and eating is liable to promote neuroses about an immensely enjoyable aspect of life: in the words of Julia Child in her "The Way To Cook" book: "Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly. And if digestion is poor, the whole body politic suffers." Update, 7-17-04: After having read Sally Fallon's groundbreaking book, NOURISHING TRADITIONS, the "questionable advice" I wrote of in the subject line is more apt than ever. This, and other vegetarian-based books are, from a nutritional and historical perspective, naive and even dubious in their claims: being a vegetarian is not right for human bodies. Too many deficiencies will result as a consequence of vegetarian based diets. Fallon gives a complete scientific treatise on why we need animal proteins and fats. We cannot ignore our genetic makeup and needs, and propagating a squeamish, new way of eating is to ignore our historic precedents as a species that subsisted on meat, legumes, vegetables, dairy, grains and fruits. The healthiest societies (Eskimos, remote villages) are those who have a combination of all the bounties that nature has to offer.
Therefore, the book under review her can only be recommended as a very small part of a well-balanced diet. NOURISHING TRADITIONS, on the other hand, takes a well-documented, scientifically-based, and logical approach that THE ANCIENT SECRET OF THE FOUNTAIN OF YOUTH COOKBOOK lacks. The authors are victims of misinformation that has no foundation in logic and science. Enjoy this innovative, versatile cookbook - in moderation, like everything else.
Rating: 
Summary: Unique recipes; questionable advice
Review: This book is obviously a labor of love by Otfried Weise and Frederiksen, two ostensibly talented, enthusiastic and imaginative cooks. The recipes are unique, tantalizing and a whole new dimension in themselves in tastes and textures. These meals and culinary gems are a great supplementary adventure for those seeking new and different kinds of vegetarian fare. However, the "advice" about food and eating contained within is hard to stomach (pardon the pun): it takes the extreme view that our gastric systems are super-delicate and that if not treated with Extra Care, we'll be doomed to Indigestive Hell and corrupted stomachs. Meat, according to these well-meaning two, contains "poisons." While it is true that mass production of animals for sale as food is shockingly poor, the authors never think - rather offer - to mention that organic meats are plentifully available, and that it is possible to eat animals that are raised naturally and humanely. Furthermore, it is grossly irresponsible to state, "The human digestive system is not designed to cope with large amounts of animal products." According to whom? Evidence remains that we evolved as carnivores. And vegetable eaters. Throughout, the authors cite constantly the dangers of "fermentation" in the stomach and all the ills of food being wrongfully combined - it almost makes one scared to eat. This agitated and anal-retentive approach to food and eating is liable to promote neuroses about an immensely enjoyable aspect of life: in the words of Julia Child in her "The Way To Cook" book: "Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly. And if digestion is poor, the whole body politic suffers." Enjoy this innovative, versatile cookbook - in moderation, like everything else.
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