I think I was the only one here who didn't read her book. I received it yesterday.
I didn't have the time to read it carefully but what I read it enough for me to say there are other good reasons not to trust her.
Please, do not follow her advice to cool a stock in the refrigerator! It is a DANGEROUS practice. Storing warm food in the refrigerator makes the temperature inside rise to level that are not safe.
This is especially important for stocks, which are the perfect culture medium for bacteria. The right way is to full a sink with cold water and ice and deep the pot in the sink. Stock should cool down as fast as possible. Also the recommendation to cook a fish stock for that long is ridiculous in my opinion. Fish sock needs a very short cooking time. I know my stocks...I have a professional culinary training from the French Culinary Insitute in NYC. My chef used to tell us that cooking a fish stock for longer than 20 minutes takes away the spark and freshness of the stock. You can make it more flavourful by reducing it after straining it. Overall if the water ratio in a stock is too high to start with, no matter how long you reduce afterwards is not going to be as tasty. Cooking time depends also on the size of the bones you are using, I would not cook a stock for 72 hours.
I'm curious to see how many of these faults I'll be able to find. I don't know much on fermentations and sprouting though.
About the genuineness or her statements on what other people eat in other parts of the world, I found her ideas, as many other American authors, full of preconceptions. I live in Monaco, the street in the back of my building is already France. People talk a lot about the French paradox. Let me tell you that it's very hard to find chicken carcasses here or bones for stock (except the marrow, which French really love) broth cubes are used by everybody; the butter section in the supermarket close to my house it's smaller than the butter substitutes. But French do eat still very differently than Americans. I also was born and grew up in a small town in the South of Italy, Apulia. There is still people looking for wild herbs, I can say that I grew up eating a pretty "traditional" diet. Was my diet or my father diet by that matter the so famous mediterranean diet? Not anymore. Recipes has been changed to fit to the new dogma also there. My grandmother used only lard and extra virgin olive oil for cooking. Lard for meat and bean dishes, extra virgin olive oil for vegetables and deep frying (yes!), that was available at that time for people in my area.
As for everything nobody holds the truth.
There are many authors out there who are worth reading, they are not professed on "traditional diets" in the same sense of this board but they are pretty traditional to me.
I just LOVE, Fat , by chef Jennifer McLagan and adore also everything written by Hugh Fearnley-Whittingstall I have his meat book, fish and the river cottage.
Maybe I should start own blog on "traditional" italian food.