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Summary: NO NO NO!!
Review: HORRIBLE BOOK!!!!! I bought it thought I'd loose some weight and get healthy, but I have GAINED 20 pounds and am starting to have heart problems!!! It's common sense that too much animal protien is BAD for your body, animal cholesterol is NOT essential because we naturally produce a healthy dose of our own cholesterol adding cholesterol can be life threatening, that's why so many people suffer from high levels of cholesterol and some even die from it. We all know fruits and veggies and beans are the healthiest way to eat!!! BUT we love our bacon and cheese too much so we write a book filled with mumbo jumbo and call healthy. NOPE not true not buying it. I'm gonna BURN this book this book is a prescription for obesity,cancer, heart disease and an array of other problems..
Yes we may not like veggies as much as be like things like bacon and cheese but it is HEALTHIER, the more cholesterol you can avoid the BETTER...My doctor told me my recent health problems were due to high consumption levels of animal fat intake..Have some respect for yourself and eat the HEALTHY way.
I wish I did that sooner....
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Summary: My favorite cookbook (and I have many)
Review: I absolutely love this book. I have to be careful not to spend too much time reading it, there's so much information on every page. Most of the recipes I've tried have turned out very well as long as I follow them well. My kids love the baking I do with it.
Also, I have switched to raw milk, as my children are big milk addicts. Their health has improved because of it, and they never fail to get sick when the raw milk is unavailable. If you get your milk from a reputable source, there is no need to worry about contamination. You can get salmonella from pasteurized milk as well. The taste is much better, and my husband can drink it without his stomach being bothered. This subject is well worth further study if you are skeptical. Anyway, as far as the time involved, mostly you have to plan ahead. Soaking your grains does not require extra work so much as extra time. It demands a new way of life, which for me has been more of a gradual process of adding one new thing at a time instead of becoming overwhelmed with trying to change everything at once. Add what works for you and live a better life even if it's not perfect. I can't tell you how much better real food tastes and how much better you feel when you cut out processes and refined foods. this is "health" food that pleases the pickiest of eaters and never looks scary!
Rating: 
Summary: A fabulous kitchen resource
Review: Probably the most useful cookbook out there. This lavishly researched text advocates real food, prepared traditionally--something long missing in the American culture of processed instant 'nourishment.' For some readers, the concept of cooking real food may be discouraging; however, most of the recipes are not all that time-consuming.
Even the ones with lengthier preparation (such as traditional bone broth for soups) can be easily worked into a hectic schedule with a little forethought. [I know--I work full-time and am in graduate school full-time, and still cook everything from scratch.] In addition to the incredible recipes and the long-awaited emphasis on real, nutrient-dense food, this cookbook is an absolute treasure trove of information on the science behind nutrition, on the characteristics of healthy traditional diets, and the problems with modern processed foods. This is a must-read for anyone with any chronic health problem, or anyone sick and tired of the perpetually-changing dietary updates in the mass media.
I want to thank the doctor for telling me about a alternative to coffee that is absolutely delicious. Its caffeine-free and comes in 8 delicious flavors. Just google it under "s oyfee" to find it. Outstanding! A must read for healthy living!
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Summary: Excellent course on nutrition for the modern age
Review: I was very surprised and delighted with this book when I recieved it. It is a veritable textbook of knowledge of how food should be prepared and eaten.
The recipes all sound delicious and I really enjoy all the factual material on each page.
The only way I would improve this book is to bind it in hardcover so it will last longer. I would be willing to pay the extra money for a hardcover edition.
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Summary: A Classic of Good Food and Health
Review: This book is a must have for any health-conscious food-loving reader. It's packed with information as well as Sally Fallon's delicious and wholesome recipes. What's more, readers who want more of Fallon's nourishing recipes and culinary know-how might also enjoy her new book, Eat Fat, Lose Fat (written with Mary Enig), which debunks the anti-fat myth once and for it all while providing solid science and a great diet plan for health, weight loss, and enjoyment.
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Summary: If I could own only one cookbook, this would be it!
Review: Nourishing Traditions is much more than a cookbook. Besides fabulous and mouth-watering recipes, it contains information on the history and science of food, genuine (not "pop") nutrition, and the politics of factory farming. The title reminds us that traditional peoples from all over the world were healthy on their native diets until de-natured processed junk, non-food chemicals, and fake foods -- that is, something like the Standard American Diet (SAD)-- contaminated their cultures.
People who don't want to give up their monosodium glutemate or chippy doodles or "convenience" "foods" that don't have nutritional value (but might satisfy the tongue) won't like this book. But if you care about what goes into your body, if you want to know why foods that are fermented or sprouted or slow cooked or raw can help heal you, if you have always been suspicious about what mainstream nutritionists and agri-business tells you but never had the facts to back up your intuition -- this book is for you!
Even if you end up using only one recipe, Nourishing Traditions is well worth adding to your library.
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Summary: If you trust doctors, food companies; DON'T BUY THIS BOOK!
Review: There is no need to if you feel that way. However, if you have had trouble with your health, teeth, or wellbeing and are trying to find answers, this cookbook is one hell of a place to start!
Nourishing Traditions is based on the work and travels of Weston A. Price, a dentist in the early 1930's who wondered why teeth on his young patients were getting so bad, (among other things) but not of their parents. The dichotomy of this was so relevant, it inspired Dr. Price to find out why.
What Dr. Price learned was astonishing! He wrote a book called Nutrition and Physical Degeneration based on what he had learned seeking cultures that had little or no contact with white men, or their modern foods. To have a better (or bitter, depending on how you look at it) understanding of the "why" of Nourishing Traditions it is highly recommended you read Dr. Price's book first.
Sally Fallon expands on what Dr. Price learned. (It's not necessarily what you are eating as much as what you AVOID eating). You will learn why modern foods really aren't foods at all. They are just highly-processed-eviscerated-commodity profit items for their makers, and a vacuous nutritional wasteland for the rest of us! We have been deceived and cheated! That is their principle - this is her warning.
That said, here is my impression of Sally's cookbook.
First, there is a bit too much of dairy products involved that it could easily be called the Midwesterner's Diary Handbook. A lot of the recipes (recipes I am mostly interested in anyway) call for cultured diary stuff, etc., especially whey. She gives some alternatives for whey (especially for soaking) to use lemon or vinegar. Whey must be created by buying or making yogurt then draining it through a cheese cloth. That takes a lot of yogurt. I don't own a cow you know.
She also has some contradictory info, like white flour is bad, but not unbleached white flour, duh! Well, I guess some recipes just need white flour (modern ones anyway). She does give some alternatives, like using crushed nuts for pie shells. For those of you wondering why such contradictions, this book was written for broad appeal and for such things we now consider standard fare, such as sweets and pastries, etc. She tries to cover all bases and I think succeeds pretty good. There is a substitute recipe for just about anything modern in here, based on Dr. Price's findings.
However, there is no substitute for corn syrup in her book. I like pecan pie (before I read her book), but there is no mention of what might be a good substitute for the ubiquitous corn syrup. What about using honey, or maple syrup or a dilution of some kind to make pecan pie, would that work? As long as were going to "treat" ourselves once in awhile, I wish she found a great substitute for that modern poison.
Be forewarned, this book is not Bible based nutrition. It is based on empirical evidence. I still don't approve the eating of these non-biblical approved foods or fats, empirical or otherwise. I agree on everything else, though. I note, however, that this is a cookbook and not a religion book. Thankfully, there are many other biblically approved type fats and food recipes to choose from.
There is also no mention in her book of animal intestines, like tripe etc., even though it is mentioned by Dr. Price in his travels and on the Weston Price website (run by Mrs. Fallon) of natives relishing this organ. It is a shame because it may be the "pasta" (without the grains) of an all meat/fat diet generally advocated by their research.
Don't get me wrong, I like this cookbook and refer to it 95% of the time. I try to even "Fallonize" recipes I find outside of the book. It is my main recipe reference now. The sidebars of information and anecdotes (complete with references) make it more than a cookbook! It helps to reinforce and inspire the WHY you are doing this! AND, it is the only cookbook that I know of based entirely on Weston A. Price's principles!
Recipe taste? I have tried several of her recipes and am very satisfied with everyone I have tried. My mother thought the liver recipe was the best she has ever tasted! She can't get enough of it! Our family leaves no "seconds" on the waffle recipe. For the waffle recipe I use half of whole spelt (freshly ground) and organic white flour for the remainder. I expect all the recipes to be very good because I expect them to be the "pick of the crop" when nearly any cookbook is made. This is not always true, of course.
Conclusion: Take her cookbook in moderation (natives probably ate seasonal too) but keep practicing it. Shun the "displacing foods of modern commerce", and I think you'll make a big dent in whatever ails you. Remember, things take time, (we never really ate this way before) and "seek and ye shall find".
Note: there are some things that are too late and can never be changed. As adults our teeth and bones are permanently malformed by modern foods, but our children and unborn may still have a chance. Buy this cookbook for them!
Another excellent nutritionist is Rebecca Woods. She has a website filled with practical tips, advice, and recipes and can compliment this book.
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