In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (the mastermind behind The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts.
Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods.
Inside, you’ll find American and international classics such as:
- Chicken-Fried Steak to rival Grandma’s recipe;
- timeless French Onion Soup;
- Bi Bim Bap with authentic, hassle-free Kimchi;
- an incomparable Teriyaki Sauce; and
- fragrant, satisfying Butter Chicken.
Perfectly crafted, beautifully photographed, and tirelessly researched, The Ancestral Table is a contemporary take on ancestral eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.
|Publisher:||Victory Belt Publishing|
|Product dimensions:||8.00(w) x 10.00(h) x 0.80(d)|
About the Author
Taking cues from his undergraduate studies in history and his travels around the world, Russ quickly discovered that traditional dishes—those that people ate just a few generations ago—inherently embody healthy principles because they were created at a time before processed foods existed. During the day he serves as a Russian translator in the U.S. Navy, and in the evening he can be found tinkering with traditional recipes. He and his family live in Baltimore but consider Hawaii home.
Table of Contents
Foreword Paul Jaminet 5
Chapter 1 Diet and Kitchen Fundamentals 18
Chapter 2 Sauces, Condiments, and Other Basics 38
Chapter 3 Vegetables 66
Chapter 4 Starches 94
Chapter 5 Red Meats 124
Chapter 6 Pork 166
Chapter 7 Poultry and Eggs 188
Chapter 8 Seafood 222
Chapter 9 Fruits and Desserts 258
Endnotes and Index 275