Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors

Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors

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Overview

Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors by Molly Chester, Sandy Schrecengost

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

Unrefined Sweeteners

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.

Product Details

ISBN-13: 9781592335879
Publisher: Fair Winds Press
Publication date: 03/01/2014
Pages: 224
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

Foreword 8

Preface 11

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

Spring 149

Summer 154

Fall 161

Winter 166

Chapter 11 Fermented Fixin's 172

Chapter 12 Bread & Breakfast 182

Chapter 13 Save Room for Dessert! 189

Chapter 14 Cheers! 208

Resources 216

Our Thanks 218

About the authors 219

Index 220

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Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
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!
A_Sloan More than 1 year ago
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?