Back to Butter: A Traditional Foods Cookbook
By Molly Chester and Sandy Schrecengost
Intrigued by the principles of traditional foods but perplexed on how to get started? Here’s a good place to begin, with this beautifully illustrated cookbook. A well-organized, well-illustrated Part One introduces the concepts of healthy fats, pasture-raised animal foods, raw and fermented dairy, natural sweeteners and proper preparation of grains and legumes. Then come the delicious recipes in Part Two—roasted shrimp salsa, cultured cream cheese olive dip, chili with roasted corn, chicken salad with dates and walnuts, millet salmon cakes with creamy dipping sauce, roasted pork tenderloin with onion marinade, meatballs with mushroom gravy, and fresh corn pudding, to name a few. Dessert recipes include sourdough bread pudding with raisins, crispy peach cobbler and sour cream drops. There’s no sparing of butter and cream in these yummy offerings.
While Molly provides the recipes, her mother Sandy gives us wonderful photographs, scattered throughout the book. This mother-daughter team provides constant inspiration—from the first knife cut to the final topping of chopped parsley. A big Thumbs UP to this delightful cookbook.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Spring 2014.