Rating: 
Summary: Surprisingly good
Review: I got this book partly out of curiousity. I'm not in a position to evalurate the research, but I am nonetheless impressed. The stuff on fermenting and sprouting is interesting (and corroborated). The recommend a small amount of meat in diets (but not a lot!) and a diet that is high in (whole) dairy products and low in processed foods (especially sugars and rancid poly-unsaturated fats). They also rail against some aspects of the health-food community with its, perhaps, naive---in the case of consumers, but almost certainly malicious, in the case of the food industry itself---emphases on certain foods without much concern for preparation techniques. This is one area that is both very interesting, but a little unsatisfying in that it is idealistic (only use raw milk products, virtually impossible in many places) without concrete discussions of the consequences of "compromising". For example, they rail against poly-unsaturated fats, but suggest that peanut oil is an ok compromise, but without concrete information to inform the reader about the consequences of the compromise (what will happen to that poly-unsaturated fat? How should I cook with it to minimize problems?). Or, alternatively, what are the actual effects on the bio-availability of nutrients of eating whole grains prepared without concern to phtatic acids content? These questions tend to not get addressed. The upshot is that even though I'm almost a vegetarian, I find that there is a lot of insight about food, cooking and scientific (scientistic?) reporting that made it well worth the money for both the reading and the recipes.
Rating: 
Summary: The best nutrition book I know
Review: I love this book and use it all the time. The nutritional info is what everyone needs to hear.
Rating:
Summary: 2nd Edition is a must, especially if you've read the first!
Review: Thank you Sally Fallon for all the wonderful updates and new information. As I mentioned in an earlier review of the first edition, everyone who chooses to eat needs to read this material. The education regarding the soaking, fermenting, and sprouting are invaluable. Read it, use it, keep it in the kitchen for reference, and send a copy to everyone you know! I recommend this new second edition that came out 10/99 to everyone. If you need a copy quickly, at 15% off the retail price (plus shipping and handling), just send a quick e/mail to address above.
Rating: 
Summary: Long awaited second edition is here!
Review: Dear Fans of Nourishing Traditions: The second edition of Nourishing Traditions is now available. It contains many new recipes, dozens of great new sidebars and updated and expanded information to make the recipes easier to understand and use. Please join me in making Nourishing Traditions the tool we use to return nutrient-dense foods to American tables. Thank you for your encouragement and support, Sally Fallon
Rating:
Summary: Enlightening!
Review: Not only do you get great recipes you get the research to confirm this is the way to eat! You get a wealth of information for 22.95 not a bad deal! I highly recommend this book if you are at all interested in your health.
Rating:
Summary: Let me add my voice to the chorus
Review: Awesome! Finally, someone has put together the nutritional data with the anthropological data and shown people how to select and prepare food in a sane, health building way. Given that "we are what we eat," this may be one of the most important books you'll ever read. A masterpiece of extensive research and unblinking common sense. Get it. It's a fantastic resource.
Rating:
Summary: The best book on food I have ever read
Review: Surprising, enlightening, inspiring, and truly nourishing. It has changed the way I cook and eat.
Rating:
Summary: Everyone who eats should read this book!!
Review: This book is without doubt the best book I have ever read regarding healthful eating. I always wondered why my body had trouble digesting certain foods, particularly beans, lentils, and grains for example. For me, the soaking, fermenting and sprouting are the keys. When foods are not prepared optimally, digestion can be difficult; not to mention the poor assimilation of nutrients. This book is extremely educational and I recommend that everyone read it, practice it, and have a copy in the kitchen for daily reference. Thank you Sally. (Price Pottenger may have a few copies available).
Rating:
Summary: Great recipes .. interesting information that surprises!
Review: The fact that our ancestors only ever ate grain that was either fermented or sprouted was enough of a revelation to me to make it the sole reason I am glad I bought this book. I've subsequently experimented with fermenting my morning muesli and it IS GREAT ... truly ... not fizzy or weird tasting, not what you'd think at all. The idea behind this fermenting ... grains are very hard to digest and starting the digestive break-down process ahead of time by fermenting the grain allows your body's digestive powers to make full nutritional use of the grain ( well ... once you eventually do convince yourself to take the first mouthful that is!). This book presents many opposite opinions from currently held dietary advice with some very convincing evidence to back it up. As a sobering 'other side to the dietary argument' with the addition of having great recipes from around the world and loads of related little bits of information alongside the recipes, I think this is a great buy and a great gift for a friend.
Rating:
Summary: The best source of nutritional information available.
Review: I've spent the last three years pouring over every source of nutritional information I
could find in an attempt to answer the question, "What should I eat in order to be as
healthy as possible and to live as long as possible?" This book finally answers that
question with conviction! Do yourself and those you love a big favor and buy it.
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