After finding the Introduction and "Mastering the Basics" chapters extremely valuable, and having implemented many of the ideas in our everyday meals, the next chapters on "Great Beginnings", "The Main Course", "A Catalogue of Vegetables" and "Luncheons and Supper Foods", have been less relevant. There are a few recipes that I've tried and a few more that I want to try, but on the whole, I haven't needed these chapters as I've just adapted my own recipes to incorporate the recommendations in the first two chapters. It is worth writing a brief summary of the useful and interesting bits of each chapter, as some people may benefit from an overview more than I did, and then I will get to the more interesting chapters in another post.
- Hors D'oeuvres and Dips
- Vegetable Salads
- Raw Meat Appetizers
- Gourmet Appetizers
- Organ Meats
- Beef and Lamb
- Ground Meat (MINCE!)
You will notice that there are no "main course" recipes for pork or vegetables. In the first chapter, it was mentioned that pork wasn't good for humans and has therefore been disregarded throughout the book. This is one point that I have chosen to ignore, no way I'll be passing on bacon, ham or pork chops! See here for some old-time pig wisdom from Agrarian Nation. As for vegetables, there is an entire chapter just for vegetables, and later in the book there's more about pulses and grains.
- Meat salads
- South of the Border
- Sandwich suggestions
Have you read Nourishing Traditions? Do you use the recipes?
Here's the rest of the series:
Nourishing Traditions - from start to finish
Nourishing Traditions - Mastering the basics
Nourishing Traditions - more chapter reviews
Nourishing Traditions - Grains and Legumes
Nourishing Traditions - Snacks, desserts and "super foods"