If you only owned one recipe book, this would be it. It is a wonderful source of recipes, true to their traditional heritage and sourced from all over the world. It is also very contraversial in terms of the modern nutritional hegemony. If you’re ‘eating healthy’ and aren’t getting the positive changes in your health you desire, then perhaps the knowledge guiding you is incorrect.
Nourishing Traditions is a nutritional encyclopaedia as well as a source of empirical wisdom passed down through the generations from earth’s ancestors.
This review can be found on the Weston A Price website.
Here’s what the critics said about the First Edition:
I have to recommend . . . Nourishing Traditions by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas. But what she pointed out is that independent producers of food–such as people who present us with meat, poultry, eggs and butter–provide the lowest profit margin in the industry. People who put out junk food . . . have an incredible return on invested capital because they are putting out low-cost items and making a very high profit.
Robert C. Atkins, MD
Author of The Atkins’ New Diet Revolution
Nourishing Traditions is more than a cookbook–it’s an education that will lead you to “cook with pride,” as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real “joy of cooking!”
William Campbell Douglass, MD
Author of The Milk Book
Nourishing Traditions . . . is a work of genius . . . richly encyclopedic. . . . Run, don’t walk to the nearest phone and order Nourishing Traditions.
Clara Felix
Author of the Felix Letter
This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.”
Beatrice Trum Hunter
Author of Consumer Beware
As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.
Peter Hinderberger
Former President, Physicians Society of Anthropisophysical Medicine
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
Nov 8th, 2005 at 10:10 am
I too own Nourishing Traditions and certainly believe I will probably never bother in investing in a nother “diet” or recipe book again. This is an all-in-one book…say no more, read no more…the answers are all here!
Mar 3rd, 2006 at 5:47 am
I’ve been following Sally Fallon’s advice in “Nourishing Traditions” for the past year and a half and am totally hooked. I’m looking for Azomite powder (as recommended by S.F.for mineral intake) and was given this site after doing a search in Google Australia. But I can’t see anything about it. Can someone please help??
Mar 3rd, 2006 at 10:44 am
Barbara
There is a supplier of Azomite in Autsralia. It is not legal to sell it as a mineral supplement for human consumption, it is for feeding to stock and putting on the garden. Dr Eric Davis, a dentist, world leader in mercury amalgam removal, and member of the Weston A Price Foundation has deep concerns about using ground volcanic rock or coral calcium as a mineral supplement. He says these sources may be contaminated with other heavy metals. I have heard from aboriginal women before of the practice of eating clay from certain areas so it is traditional but unfortunately, most human’s bodies these days are so laden with heavy metals, petrochemicals and other unnatural toxins, one wonders if supplementing minerals in this way is appropriate or safe. Feel free to email me for more details Barbara.
Apr 2nd, 2006 at 2:23 pm
Where can I get ‘Nourishing Traditions’ in Australia ?
Apr 3rd, 2006 at 4:49 am
It just so happens, nourished is in the process of setting up a shop. I can sell you a copy for $55. Usually $60 in the odd book shop I’ve seen it in. Send me an email - joanne@nourished.com.au.
Nov 1st, 2006 at 8:02 am
Wow what a wonderful site!! You have done a lot of research/work/effort!! Well done. Hope to see you soon. Nathan
Jan 2nd, 2007 at 6:18 pm
could you please tell me what dekama creamed coconut I have a recipe that requires that it is melted?? and also where can I buy it in Sydney
Thanks
Elwyn
Jan 3rd, 2008 at 12:31 pm
I have just purchased “Nourishing Traditions” in Macao ( I am from Australia temporarily in China on business) and I’m very interested. I’m 67 years of age with a history of heart artery blockages - one bypass operation, one heart attack and 2 stents and clear arteries showing with my last angiogram. My cardiologist would probably have his own heart attack if I told him the saturated fat is essential , that “beef fat has a cholesterol-lowering effect” (page 330); and that the diet he proposes is actually dangerous to one’s health. However the facts on fat as presented in “Nourishing Traditions” have me interested enough to “give it a go” and work through the book and the recipes with my family. My children, 15, 13 and 12 are all different when it comes to food - the 15 tear old girl is a vegetarian who also eats fish, the 13 year old boy eats anything but loves his red meat while the 12 year old girl will not eat mammals but will eat poultry and fish. With a Chinese wife who prefers Chinese food and is always making stock and soups we have very interesting mealtimes. Of my two older girls, neither of whom lives at home, the eldest is a vegetarian and the younger an omnivore.
When I was young we ate a lot of the foods that are now on the “bad list.” Lots of butter, meat roasted in animal fats, brains, kidneys, liver (at least once a week), full cream milk and cream, ( I am drooling over the recipe for liver and onions on page 307 as I write ( or should that be ‘as I keyboard?” ) My mother is approaching her 92nd birthday so something worked; hey - maybe it was the food?
Of course if the ideas in the book are wrong my quantity of life may decrease. On the other hand the quality my increase - I do enjoy a roast chicken with the skin on as an example; (page 279) steak with all the visible fat left on; lamb chops (page 343); lamb shanks (page346); eggplant (pages 383-385) even though I never bother about salting it first; peppers (page 395); and potatoes with the skin left on (page 397, 399) or “tossed in a little butter” (page 396)
Perhaps the TV ads “Meat, we were meant to eat it!” are true after all.
I am feeling somewhat frustrated now because I am in an hotel and will not be back in a kitchen until ‘the day after tomorrow’ {That sounds like it should be a movie title} and not back home in my own kitchen for 19 days.
Time to stop writing - good eating to all.
Jan 4th, 2008 at 5:14 am
I may as well throw out my other cookbooks and cut-out recipes because I never use them anymore! I love the NT cookbook. I am trying to implement more of the recipes, and maybe even get my family to eat some organ meat. I may have to do it without telling them at first! Our entire family is so much more healthy and active since we’ve been following a more natural whole food approach. I believe that if our ancestors have been eating this way for years, that there’s something to be said for that! If anyone is wavering in buying this book, please be encouraged that you will be 100% glad you did. It is well worth the price, besides can you put a price on a better quality of life and health?
Jan 4th, 2008 at 1:53 pm
Loved these comments /reviews. My best friend owns a copy of NT but she won’t loan it to me ! She knows she might never see it again !! Whenever I visit her I sit my head in her book while she tries to talk to me ! How rude am I ? I agree with Lacey, there is nothing for it but to throw out my huge collection of recipe books and boxes of torn out recipes because I never use them. My parents and grandparents ate the Sally Fallon way by instinct or maybe that’s because that’s how everyone ate 50 or so years ago before the big multi- nationals and petrochemical cartels got hold of food production. They all lived long, healthy lives on lashings of butter, lots of saturated fat on red meat, raw milk (Heaven forbid!!). They also worked hard and were happy which is an important aspect of good health.
We fear war and terrorism but they are minor issues compared to what is happening to our food, air and water. We all need to take more responsibility for our needs and make informed choices about what we eat, drink, breathe and wear. Almost everyone can grow some of their own food, a humble parsley plant in a pot or some chives in a box are not beyond anyone surely. Thanks for the interesting site, I look forward to more. Anne
May 11th, 2008 at 1:34 pm
I have been back in Australia for about 4 months now and back in my own kitchen - drinking whey which I get from yoghurt, eating cod liver oil, and generally following the recipees in the book. I have discontimued my cholesteral medication - first discussing it with my GP - and my cholesterol has predictably risen; as has my general heath and my hair.
My memory has improved as well as my hair, and other functions have also improved. No margarine and lots of good Australian butter and liver. My Doctor wants to know what I have done to keep my homosistein levers so low. I have an apointment with my cardiologist later this month and, unfortunately all he will see is my increased cholesterol.
I haven’t yet made my own sauerkraut but have discovered the joy of eating it with other foods. Not every one agrees with the ideas in the book but I suggest that most of them haven’t read it either.