Welcome (Back) to Traditional Foods!
What if butter and other “banished” foods like eggs, cream, and bacon had the inherent potential to restore our health and well-being—and that of future generations? It’s a pretty good question, isn’t it?
Traditional foods are the real, whole, unprocessed ingredients of our ancestors’ kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down. Their value is once again gaining recognition.
Traditional foods include:
Grass-fed Meats and Wild-caught Seafood
Organic, Farm Fresh Produce
Pastured, Whole, and Raw Dairy
Healthy Saturated Fats and Unrefined Oils
Soaked and/or Sprouted Grains, Nuts, Seeds, and Beans
Fermented Vegetables and Cultured Condiments
Back to Butter explores these topics and more. Beautifully photographed and divided into two parts, Part I teaches you how to stock a traditional foods pantry and offers step-by-step guidance on the techniques and preparation methods practiced in traditional foods—including sprouting, soaking, and fermenting. Part II showcases more than 75 mouthwatering recipes, from main meals to side dishes, desserts, and more, including:
Cultured Cream Cheese Olive Dip
Red Rice Salad with Cumin Dressing
Millet Salmon Cakes with Creamy Dipping Sauce
Meatballs and Mushroom Gravy
Caramelized Beets with Fresh Chives
Fresh Corn Pudding
Red Cabbage Kraut with Fresh Dill
Sourdough Bread Pudding with Raisin
Crispy Peach Cobbler
Learn just how nourishing and delicious it can be to revisit the wisdom of our ancestors and return Back to Butter.
|Publisher:||Fair Winds Press|
|Product dimensions:||7.50(w) x 9.20(h) x 0.70(d)|
About the Author
Molly Chester and Sandy Schrecengost are the daughter-mother team behind the traditional foods blog Organic Spark (www.organicspark.com). Molly is a graduate of The Natural Gourmet Institute of Health & Culinary Arts in NYC and worked as a personal chef in Hollywood before she and her husband embarked on an organic and biodynamic farming project in Moorpark, CA in 2011. Apricot Lane Farms comprises 160 acres and is being designed to provide a voice and platform to traditional and ecological farming techniques. For more information, visit Apricot Lane Farms at http://www.apricotlanefarms.com/ and Molly and Sandy’s blog at http://www.organicspark.com/. Molly Chester and Sandy Schrecengost are the daughter-mother team behind the traditional foods blog Organic Spark (www.organicspark.com). Molly is a graduate of The Natural Gourmet Institute of Health & Culinary Arts in NYC and worked as a personal chef in Hollywood before she and her husband embarked on an organic and biodynamic farming project in Moorpark, CA in 2011. Apricot Lane Farms comprises 160 acres and is being designed to provide a voice and platform to traditional and ecological farming techniques. For more information, visit Apricot Lane Farms at http://www.apricotlanefarms.com/ and Molly and Sandy’s blog at http://www.organicspark.com/.
Table of Contents
Part 1 The Traditional Foods Pantry 17
Chapter 1 Fats & Oils 19
Chapter 2 Sustainable Meat 26
Chapter 3 Dairy 34
Chapter 4 Nuts, Seeds, Beans & Grains 47
Chapter 5 Natural Sweeteners 63
Part 2 Traditional Foods Recipes 67
Chapter 6 First Bites 68
Chapter 7 Soup's On 81
Chapter 9 A Salad, Please! 101
Chapter 9 Nourishing Suppers 113
From the Sea 114
From the Garden 120
From the Pasture 127
Chapter 10 Seasonal Sides 147
Chapter 11 Fermented Fixin's 172
Chapter 12 Bread & Breakfast 182
Chapter 13 Save Room for Dessert! 189
Chapter 14 Cheers! 208
Our Thanks 218
About the authors 219
Most Helpful Customer Reviews
I am quite the cookbook collector and I have found myself reaching for BACK TO BUTTER more and more as I'm planning our family dinners. I love that it is thoroughly researched and offers you tips and basic preparations to get the most nutrients out of your ingredients. I also really appreciate the focus on the quality of the ingredients and the easy to follow foolproof recipes. So far I have made the nourishing stock which I have been using to cook for us and our 11 month old baby, the Brussels sprouts which were a total hit! So were the shrimp and mango salsa, the coconut beans, meatloaf and plain black beans. I have lost eight pounds of my baby weight and I am not ready to put that weight back on just yet. This helps! I have found every recipe clearly detailed with easy to follow steps, tips and variations and the results delicious for the whole family. But probably what I like the most about this cookbook are the techniques which are different from what I used to do (such as cooking stock for 12 to 24 hours or a different way of soaking beans) because not only are they very well explained and justified (they help make the food more nourishing and easier to digests) but also taste even more delicious. It's a wonderful addition to my cookbook library and I know we'll have many more delicious dinners ahead!
Back to Butter is a great cookbook by great people If you are looking for recipes that use traditional whole foods with a contemporary understanding of nutrition, this is a great book! Butter is back and grains are okay in moderation. The books teaches you how to soak and sprout grains so they can be easily digested. So far, I have found her recipes full of flavor and nourishing - like the Roasted Shrimp Salsa and Multi-Seed Crackers. Oh, and Beck wrote the forward... what?