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Traditional Foods Books/Cookbooks - Page 3

post #41 of 95
WAPF Recommended Books
Cancer Cause and Cure
by Percy Weston

Cholesterol Myths, The
by Uffe Ravnskov, MD, PhD

Cold Mountain
by Charles Frazier

Diet Cure, The
by Julia Ross, MA

Dying to Look Good
by Christine Hoza Farlow, DC
Posted 15 JUL 2006

Eat Here
by Brian Halwell

Fateful Harvest
by Duff Wilson

Fish We Eat, The
Anore Jones
Posted 15 JUL 2006

Fluoride Deception, The
by Christopher Bryson

Full Moon Feast
by Jessica Prentice
Posted 24 AUG 2006

Future of Food, The
by Deborah Koons Garcia
Posted 15 JUL 2006

Grassfed Gourmet, The
by Shannon Hayes

Keeping a Family Cow
by Joann S. Grohman
Posted 07 DEC 2003

KNOW YOUR FATS: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol
by Mary Enig, PhD

Life Unburdened, A: Getting Over Weight and Getting On with My Life
by Richard Morris
Posted 24 AUG 2006

Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life
by Wolfgang Lutz, MD, and Christian B. Allan, PhD
Posted 23 MAR 2003

Maker's Diet, The
by Jordan Rubin, NMD, PhD
Posted 08 JUL 2004

Milk Book, The
by William Campbell Douglass, MD

Milk, Money, and Madness
by Naomi Baumslag, MD, MPH
and Dia L. Michels

No-Grain Diet, The
by Dr. Joseph Mercola
Posted 07 DEC 2003

Nourishing Traditions
by Sally Fallon with Mary G Enig, PhD

Nutrition and Physical Degeneration
by Weston A. Price, DDS

Nutrition in Biblical Times
by Ruth F. Rosevear

Our Stolen Future
by Theo Colborn, Dianne Dumanoski, and John Peterson Myers
Posted 09 FEB 2003

Recipes for Life
by Becky Mauldin
Posted 24 AUG 2006

Real Food: What to Eat and Why
by Nina Planck
Posted 15 JUL 2006

Schwarzbein Principle, The
by Diana Schwarzbein, MD and Nancy Deville
Posted 23 MAR 2003

Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating
by Jeffrey Smith
Posted 06 DEC 2003

Soil, Grass and Cancer
by Andre Voisin

Stolen Harvest
by Vandana Shiva

Sweet Misery
DVD produced by Sound and Fury Productions

Ten Days to Optimal Health
by Kristina Amelong, CNC, CT
Posted 18 DEC 2006

Traditional Foods Are Your Best Medicine
by Ron Schmid
Posted 11 AUG 2002

Truth About Children's Health:
The Comprehensive Guide to Understanding, Preventing and Reversing Disease, The
by Robert Bernardini
Posted 25 FEB 2004

Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Foods, The
by Ron Schmid, ND
Posted 08 JUL 2004

Wild Fermentation
by Sandor Ellix Katz
Posted 06 DEC 2003
post #42 of 95
Originally Posted by julesinottawa View Post
Has anyone read "Traditional Foods are your Best Medicine" by Ron Schmid?

I have it and am currently reading it and love the information I'm getting from the book. That said, I'm new to the NT ideas of nutrition so I don't really have a frame of reference. What I do love is that specific ailments are discussed in association with the conventional foodthings that contribute to them. Also specific trendy diets are discussed and compared with traditional diets pointing out the strengths and weaknesses of them.

I find it very helpful.
post #43 of 95
Here's one that I've not seen mentioned: The Grassfed Gourmet cookbook by Shannon Hayes. It's self described as "healthy cooking and good living with pasture-raised foods". I was given as a gift last year and love it! Our family buys primarily pasture raised meat, fowl, etc., and I do find some cooking times and methods are different from conventional meats. Every recipe I've tried has been a winner with my hsb. and two kids, and not diffucult to prepare. A bonus is that they are not "strange" in any way, and are able to be your main-stay meals, or company meals. It's from Eating Fesh publications and was around $22. I can let you know what I've tried, if interested.
post #44 of 95
I'd love to hear reviews of the recipes. I think I'll check it out from the local library to try a few things. Thanks for the suggestion!
post #45 of 95
For starters,in the Beef catagory, the Teriyaki Short Ribs were very nice, and my kids love tamari, which is featured kin the recipe. I liked the flavor of the beef stock recipe, which I used for onion soup and to cook rice in. For Lamb, the lamb riblets in mustard/garlic paste bwas delicious, and I used this for a grilled lamb roast as well. Most recently in Pork category we have had honey roasted pork chops with apples and onions, and it was good.

It sounds like we eat a lot of meat, but we don't. What I buy is local and primarily grass-fed, however not necessarily organic. I do buy 1/2 a pig at a time for my freezer, as well chickens.

Good luck!
post #46 of 95
If I want to buy a cookbook primarily for raw milk stuff, should I buy Nourishing Traditions or The Milk Book?
post #47 of 95
I haven't found much helpful in NT re:raw milk and recipes, per se, but I just love it for plain old reading! Seriously, I think it's a great resource book.
post #48 of 95
The vegetable book by Jane Grigson is really good. She did some other books on french cookery maybe I think which were very TF orientated as well. I also love Kitchen of Light by Andreas Viestad. He has written another book called something like "where flavour was born" which I haven't read yet.
post #49 of 95
I just found Learn to Cook the Way Grandma Did, subtitled, Traditional Recipes in the Spirit of Dr. Weston A Price and Sally Fallon. It looks fabulous, with sourdough recipes for cakes, breads, even pizza crust. It looks like it has all the principles right.

Has anyone read or used this one?
post #50 of 95
This is a surprising one:
Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan
I found it with the bargain books at Borders for $10! It's a huge Red Paper back, coffee table size.
It is a beautiful book, part National Geographic, part cookbook. Lots of recipes and commentary on traditional cooking, uses of ingredients, healing properties, etc... Fascinating. The foods are all good. Plenty of grains, meats, veggies...stuff on saurkraut, cheeses, kvass etc. Not what I thought about "Russian cooking". Very compatible for U.S. cooking, and taste buds for the most part.
post #51 of 95
I have found some very TF-friendly recipes in James Beard's cookbooks. Not so much the pasta or bread books, but the regular cookbooks. Right now I'm going through The New James Beard and there are many good TF type recipes. You can get these books very cheap on Amazon!
post #52 of 95
How about Refined to Reformed, by Allison Anneser? Has anyone tried it? I'm always on the look out for good books to give to low-fat skeptics, and I don't know where thi one stands on fats in the process of moving to real food.
post #53 of 95
Originally Posted by NaturalCatholicMam View Post
I just found Learn to Cook the Way Grandma Did, subtitled, Traditional Recipes in the Spirit of Dr. Weston A Price and Sally Fallon. It looks fabulous, with sourdough recipes for cakes, breads, even pizza crust. It looks like it has all the principles right.

Has anyone read or used this one?
That one looks kinda cool. HIs site has that car salesman feel to it like Mercola's though - wonder if they're related?
post #54 of 95
My new fav is Truely cultured by Nancy Lee Bentley

post #55 of 95
Originally Posted by iowaorganic View Post
My new fav is Truely cultured by Nancy Lee Bentley

That would be Truly Cultured & trulycultured.com

Have you read Wild Fermentation? I'm wondering if I need Truly Cultured if I already have WF...
post #56 of 95
Thanks so much everyone for this information! I have read The Maker's Diet and *try* to follow the principles in there. When I have in the past and stuck with it, I noticed a BIG difference. I am planning to get back into this - and I honestly didn't know it was a 'Traditional' diet. Thanks for all the resources!!!
post #57 of 95
I just checked out Bones: Recipes, History and Lore by Jennifer Mclagan - someone recommended it a page back or so - it looks REALLY good!
post #58 of 95
It wasn't meant as a TF book, but I think it fits the bill pretty well: The Mennonite Community Cookbook. The copy I have has my Great-Grandma's and my Grandma's handwriting (in German, which I can't read) handwriting in it, so I suspect it is at least 50 years old by now. I haven't seen the newer prints of it, but it doesn't say anything about changes. (although the binding is obviously different)

This is one of those staple books I saw in everybody's kitchen growing up and there are several versions of recipes in them. (the recipes are divided by group/dialect so some of the names sound different, but are the same basic recipe...like cheese pockets/Kaese burrougi/Vernike are all the same thing (I think Perogis are in the same group too, but my copy is out of reach just this second, so I can't flip through it to check)

Although Mennonites started out in Germany, because they were pacifist, they often had to move to avoid being forced to participate in the military. They went several different directions, and the traditions of the surrounding area got incorporated into the food traditions...so you have Russian Mennonites, Low German, High German, Swiss German...and on and on.
post #59 of 95
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes is more of a food history book, with some recipes throughout. It does have some fairly hard to find traditional recipes.
post #60 of 95
I just picked up Stocking Up The Third Edition of The Classic Preserving Guide by Carol Hupping
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