Books, Documentaries, Reviews: April 29, 2014
The Nourished Kitchen
Here’s a terrific new cookbook that’s playing off of Sally Fallon Morell and Dr. Mary Enig’s book Nourishing Traditions. Morell and Enig are part of The Weston A. Price Foundation organization.
My friend Rose Thomas, aka “Chicken Rose” to my family as there are others named Rose in my life, dropped by the other day for a cup of tea. I told her that I had just gotten a really nice new cookbook, and as soon as I picked it up to show her, she said “I just got it too. On my Kindle.” But she had a lot of fun actually holding the book in her hands and said so.
So, it’s a book that’s “in the wind” on a number of whole-foods sites.
The author is from Colorado–in the mountains–and seems to have a kind of rural setting. So there are discussions of foraging for strawberries, wild greens, and cooking wild game. We might not be able to get elk, but we can get deer and rabbit here in Maine. And our berry gardens are superb.
There’s a terrific chapter on cooking and fermenting ancient grains. And a resource section that tells where to buy them.
There’s an exciting chapter on fermented foods–with some exciting combinations of ingredients.
Indeed, what’s piquing my interest the most are the different combinations this cook is using in her every day foods.
The section on desserts have some healthy, interesting, delicious looking combinations.
This one is HIGHLY RECOMMENDED!
PS: Those are salt-preserved Meyer lemons on the cover–an “asset” I keep in my refrigerator all the time. I cover with a film of olive oil that is delicious drizzled over any kind of baked fish. A tablespoon of the chopped lemon and oil put into smashed potatoes with butter adds a delicious sparkle to the mixture.