YOUR Favorite Cookbooks – PART 1

This post got too long, so when you finish reading here, click over to YOUR Favorite Cookbooks – PART 2.

Recently in this post (well, not so recently, it got lost in my drafts folder), I asked readers to share their Favorite Cookbooks. Here is my personal favorite by Sally Fallon, which I wish everyone had a copy of:

• Ann Marie: “Mastering the art of French cooking Volume I, Mastering the Art of French Cooking Vol. 2 (Paperback) by Julia Child & The New Texas Cuisine by Stephan Pyles.”

• Naomi (thanks for the great scoop!): “There's a website called www.madsrecipes.com where one can download all kinds of cookbooks for free. The recipes are in a format to use with Mastercook recipe software, but there is also a free recipe file viewer, for those who don't have Mastercook. Included in the cookbooks are Barefoot Contessa and Paula Deen. Enjoy!”

• Carrie E Thienes – The Thrifty Oreganic: “Hi Kelly! Great thread. I'm totally the same as you. I do Nourishing Traditions almost daily and adapt other recipe books to it. So, other than Nourishing Traditions, I would have to say that my favorite unique cookbooks are: Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife. This is a great book for our family as we are gluten-free. It has been nice to have this handy little book of recipes for low-carb, sugar-free cupcakes (for my 3 year old's birthday! she loved them!) or biscuit dough to wrap around hot dogs or chocolate chip cookies! All the recipes include a “low carb” version where Stevia is used. It's a one-of-a-kind book for anyone who is looking for a healthy alternative to wheat/gluten but doesn't want the extra carbs. Raw Truth: The Art of Preparing Living Foods by Jeremy Saffron – I stumbled upon this book at Whole Foods several years ago and I've been so glad to have it on my shelf. Although I'm not by any means a raw foodist, I do like to follow Sally Fallon's recommendation to “strive for a diet that is 50% raw”. Jeremy has some delicious, simple recipe ideas for salads, desserts, and smoothies made with simply fresh, raw ingredients. It's a simple, straightforward book with lots of helpful info on sprouting. I also use it as a resource for Lenten cooking (I try to stay away from soy and other yucky vegan junk foods) because I try to see the dietary changes of Lent as a time to “cleanse” both spiritually AND physically, and thus do as much raw food as I can!” (Hi Carrie! The Raw Truth book is going on my Christmas list!)

• Millie in FL: “Frugal Gourmet by Jeff Smith & Grassfed Gourmet Cookbook by Shannon Smith”

• Joan: “Mother Linda's Favorites sound pretty interesting.”

• Renee: “Wild Fermentation....it is a MUST have. Far better than NT for fermenting. Grassfed Gourmet Cookbook – I use these 2 weekly.”

• Lisa: “Wild Fermentation & Full Moon Feast – I have also been googling lots of recipes and then NT them. I like Barefoot Contessa's stuff on Food Network.”

• Susan E.: “Ditto on Wild Fermentation and Full Moon Feast. However, the one I use most often is Soul Food (Susan, if I didn't link to the right book, let me know and I can fix it if you give me the author's name) – it's not 100% WAPF, but always calls for fresh whole ingredients and is easily adaptable to WAPF. Favorite food blogs (with recipes) are “Seriously Good” and “101 Cookbooks“. However, “101 Cookbooks” is vegetarian, but the recipes are great as long as you ignore those that include soy or just substitute meat.”

• Laurel: “500 More Low-Carb Recipes – not completely NT due to the use of artificial sweeteners and some soy, but most of the recipes could be converted to NT easily.”

• Birthhappy: “I love Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking – it is fairly new to me, but it is informative and beautiful and yummy and pretty eclectic.”
  

Continued in YOUR Favorite Cookbooks – PART 2.

If more of you would like to share your favorites, I hope you'll comment below. 🙂

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