Although this book is more of a primer on understanding fats, there is a wonderful appendix of recipes in the back. Sally Fallon and Dr. Mary Enig–the same team who brought you Nourishing Traditions–have developed a wide array of intriguing recipes containing coconut products and other traditional fats. Many of the dishes are inspired by Asian and Caribbean cuisine (those areas of the world enjoy an abundance of the versatile coconut) while many are interesting twists on traditional favorites, like Crab Cakes and Coconut Mousse Pie. The second half of the recipe section covers culinary basics like stocks, croutons and breakfast cereal. (For those who don’t have the inclination or time to make their own, the authors have also included a handy list of products whose makers use top-notch ingredients and high-quality processing techniques.) This is a great information resource for anyone who wants to really understand the biology/chemistry behind the foods we eat!
Although this book is more of a primer on understanding fats, there is a wonderful appendix of recipes in the back. Sally Fallon and Dr. Mary Enig–the same team who brought you Nourishing Traditions –have developed a wide array of intriguing recipes containing coconut products and other traditional fats. Many of the dishes are inspired by Asian and Caribbean cuisine (those areas of the world enjoy an abundance of the versatile coconut) while many are interesting twists on traditional favorites, like Crab Cakes and Coconut Mousse Pie. The second half of the recipe section covers culinary basics like stocks, croutons and breakfast cereal. (For those who don’t have the inclination or time to make their own, the authors have also included a handy list of products whose makers use top-notch ingredients and high-quality processing techniques.) This is a great information resource for anyone who wants to really understand the biology/chemistry behind the foods we eat!