COOKBOOKS I RECOMMEND
MUST HAVE, FIRST TIER BOOKS:
NOURISHING TRADITIONS, Sally Fallon Morell and Dr. Mary Enig.
Full of science-based information from scientists not connected with industry. Sally Fallon Morell is President of the Weston A. Price Foundation, which has a terrific web site. This book can be a bit daunting. Start with one change you’d like to make, like making your own yogurt, and go from there. Promotes eating nutrient-dense REAL foods that are properly prepared to optimize health. Recuperates important traditional ways to prepare foods that we have lost.
NOURISHING BROTH, Sally Fallon Morell and Kaayla T. Daniel, PhD
Discussed/shares the science of why bone broths are so necessary and the history of how we lost making them. Also includes how to make bone broths and lots of recipes to use them.
NOURISHING KITCHEN, Jennifer McGruther
A lovely book that expands how to cook nutrient-dense foods and to eat in season. Has a great section on ancient grains and sourdough recipes AND some really lovely lacto-fermented combinations.
EAT FAT, LOST FAT, Sally Fallon Morell and Dr. Mary Enig.
Not a diet book, but a healing book. If NOURISHING TRADITIONS is a bit daunting, start with this book. Recipes and eating plans included.
HEALTHY 4 LIFE, The Weston A. Price Foundation
If you want to start making changes toward eating nutrient dense foods, changes that are easy and simple, this is the book for you. Recipes included.
GUT AND PSYCHOLOGY SYNDROME, Dr. Natasha Campbell-McBride
This book discusses the extreme importance of gut health and contains the GAPS diet that promotes gut health. Recipes included. A nice fit with the WAPF folks. If you have constipation or diarrhea or anything in between that isn’t “normal,” the GAPS diet can do wondrous healing. Most of us do have these issues, which is why I’ve included this book in this section.
BREAKING THE VICIOUS CYCLE, Elaine Gottschall
Gotschall predates the GAPS diet and used the SCD diet (Specific Carbohydrate Diet) which Campbell-McBride updated. She has a lot of good recipes, including grain-free breads which are delicious. Don’t use artificial sweeteners, however.
THE GARDEN OF EATING, Rachel Albert-Matesz and Don Matesz
A Paleolithic-based cookbook with delicious recipes and great planning/cooking/shopping guides. Paleolithic means no grains and no dairy—a theory that believes man’s system is hardwired to thrive on eating meat he’s killed and foraged food. Paleolithic is pre-settled agriculture with its domestication of animals and grain agriculture. If your only choice is commercial diary, I agree that we shouldn’t eat it. If you can get real milk, it’s an amazingly healthy food—unless you have gut dysfunction issues. Settled agriculture and eating grains comes very late in man’s history.
WILD FERMENTATION, Sandor Ellix Katz
I love this exciting, healthy, fun book. Katz covers everything that can be fermented: vegetables, fruits, drinks (including beer and wine), dairy, grains, etc.
SECOND TIER BOOKS:
MASTERING THE ART OF FRENCH COOKING, Julia Child
Or, any book by Julia Child. MTAOFC holds the space for French ways of cooking, which include using good meats, good fats, good dairy, good eggs, and so forth.
A YEAR IN MY KITCHEN, Skye Gyngell
Recently updated for American cooks—Gyngell is British and uses metric measurements. Gyngell cooks by keeping what I call “assets” handy—ingredients she’s prepared, like basil oil, to have on hand.
TWELVE MONTHS OF MONASTERY SOUPS, Brother Victor Antoine d’Avila Latourrette
If you love soup and make a lot of healthy bone broths, this cook book can help you use them seasonally in exciting and delicious ways. Just substitute a bone broth when water is used. This book was a gift from old friend, Terry Myers Zawacki.
FUN TO HAVE, THIRD TIER BOOKS:
ANIMAL, VEGETABLE, MIRACLE, Barbara Kingsolver
Contains some lovely recipes alongside really useful information about eating locally.
THE VEGETARIAN EPICURE, Anna Thomas
Long a favorite of mine—because the vegetable recipes, especially all the tomato sauces, are so delicious.
HOME CHEESE MAKING, Ricki Carrol
A nice fit with WILD FERMENTATION.
THE ZUNI CAFÉ, Judy Rodgers
Here’s where I learned to make a chicken stock using ALSO the head and the feet of the chicken.
FARMER JOHN’S COOKBOOK, Angelica Farms
John Petersen started one of the first CSA programs (Community Shared Agriculture) in the US. This cookbook comes from Angelica Farms. It’s mostly vegetables, but if you want to know what to do with Kohlrabi or Rutabaga, this book would have answers.
RUSTIC FRUIT DESSERTS, Cory Schreiber and Julia Richardson
This book is for the times when you really want a really good fruit dessert even though it uses white flour.