Nourishing Traditions

By Sally Fallon Morell with Mary G. Enig, Ph.D. This landmark cookbook challenges modern nutritional myths and returns to the wisdom of traditional food preparation. With over 700 recipes, it covers everything from fermented vegetables and bone broths to sourdough breads and raw dairy. Sally makes the case for traditional fats, properly prepared grains, and nutrient-dense whole foods that our ancestors thrived on. A foundational text for anyone serious about understanding real food and ancestral nutrition.